Savory Bread Pudding Cupcakes

Transform your brunch game with these irresistibly fluffy and flavorful Savory Bread Pudding Cupcakes! Packed with a medley of sautéed bell peppers, onions, and garlic, each bite offers a delightful balance of creamy cheddar and nutty Parmesan cheeses, all nestled in a custard-soaked base of day-old bread. Enhanced with hints of thyme and fresh parsley, these individual-sized bread puddings are baked to golden perfection in a muffin tin, making them perfect for easy serving at gatherings or meal prepping for quick breakfasts. Ready in under an hour, these savory cupcakes deliver comfort food in a fun, portable package—serve them warm alongside a crisp green salad or enjoy them as a hearty snack on the go. Keywords: savory bread pudding cupcakes, individual portions, cheese bread pudding, easy brunch recipes, muffin tin bread pudding.

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 12

Ingredients

• 4 cups day-old bread (cubed)
• 4 large eggs
• 1.5 cups whole milk
• 0.5 cups heavy cream
• 1 cup grated cheddar cheese
• 0.5 cups grated Parmesan cheese
• 0.5 cups diced onion
• 0.5 cups diced bell pepper
• 2 tablespoons chopped fresh parsley
• 2 cloves minced garlic
• 1 tablespoon olive oil
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 0.5 teaspoons dried thyme
• 1 as needed nonstick cooking spray

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with nonstick cooking spray and set aside.

Step 2

In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, cooking until softened, about 5 minutes. Add the minced garlic and cook for another 30 seconds. Remove from heat and let cool slightly.

Step 3

In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, salt, black pepper, and dried thyme until well combined.

Step 4

Add the cubed bread to the egg mixture and stir until all the bread is evenly soaked. Let sit for 5 minutes to allow the bread to absorb the liquid.

Step 5

Fold in the sautéed vegetables, grated cheddar cheese, grated Parmesan cheese, and chopped parsley.

Step 6

Evenly divide the mixture among the prepared muffin cups, pressing gently to ensure each cup is packed and leveled.

Step 7

Bake in the preheated oven for 25-30 minutes, or until the tops are golden brown and a toothpick inserted into the center of each cupcake comes out clean.

Step 8

Allow the cupcakes to cool in the pan for 5 minutes before carefully removing them with a small spatula or knife.

Step 9

Serve warm as a standalone snack or alongside a fresh green salad for a complete meal.

Nutrition Facts

Serving size	(1499.1g)

Amount per serving	% Daily Value*
Calories	2987.9

Total Fat 149.4g	0%
Saturated Fat 74.5g	0%
Polyunsaturated Fat 1.7g
Cholesterol 1067.9mg	0%
Sodium 6759.0mg	0%
Total Carbohydrate 277.0g	0%
Dietary Fiber 19.6g	0%
Total Sugars 40.2g
Protein 131.2g	0%

Vitamin D 349.0IU	0%
Calcium 2197.2mg	0%
Iron 14.4mg	0%
Potassium 1869.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.2%

Protein: 17.6%

Carbs: 37.2%