Breakfast Bread Pudding Cups-Make Ahead

First,  I just have to share a picture of my silicone muffin cups.  Aren’t they cute?  These are by Wilton and can be purchased very cheaply at JoAnn’s or Michael’s with their 40% off coupons.  You use them just like regular muffin pans, but can put them on a cookie sheet to bake.  If you spray the cups with non-stick spray they will peel right off whatever you are baking.

If you like bread pudding, you will like this idea.  I am sure that it is far from original, but is such a good, inexpensive, and versatile idea, it is too good not to be shared.  These little pudding cups are great for breakfast on the go. Today I made both sweet and savory which we will eat tomorrow morning before leaving for the church youth group water play day.

This uses up any bread that is beginning to get stale.  I use white breads, cinnamon bread, and even buns in the sweet versions.  I like whole wheat or other whole grain breads in the savory versions.  Use the larger amount of bread for a firmer cup.

All kinds of things can be added.  In the sweet version: chopped nuts, finely chopped fresh or dried fruit, any flavor baking chips, maple syrup or other flavored syrup, white or brown sugar, spices, etc.  In the savory version:  ham, breakfast sausage, Italian sausage, bacon, chicken; any shredded cheese, finely chopped onion, peppers, veggies, spices and herbs.  I usually brown up 1 pound of sausage with my choice of veggies, divide that into four parts and keep in the freezer.  I just thaw in the microwave when I want to use it.

This is what I made today:

Maple Bread Pudding Cups
4 –5 c. bread cubes about 1/2-inch cubes.  (6  to 7 slices)
1/3 c. brown sugar
2 eggs, beaten
1 1/4 c. milk
1 t vanilla
1 T. maple syrup
dash salt

Mix bread cubes and brown sugar together in a large bow.  Mix eggs, milk, vanilla, maple syrup and salt together in a small bowl. beating until well combined.  Pour egg mixture over bread mixture and combine well.  Generously grease 12 muffins cups.  With a ladle spoon pudding mixture into the cups, filling almost completely full.  Bake at 350 degrees for 30 to 35 minutes or until pudding tests done.  Remove from oven and let stand 5 minutes before removing from cups.  Eat warm or cool and store tightly covered in refrigerator.  May be eaten cold or heated in the microwave 15 to 20 seconds.  Makes about 12.

Southwest Bread Pudding Cups
1/4 lb. breakfast sausage
1/3 c. finely chopped onion
1/4 c. finely chopped red pepper
1/2 t. seasoned salt
1/4-1/2 t. ground cumin
4 c. bread cubes, about 1/2-inch (6 to 7 slices, preferably whole grain)
2 eggs, beaten
1 1/4 c. milk

Cook sausage with onion and red pepper until sausage is brown.  Add seasonings and mix well.  Place bread cubes and sausage mixture in a large bowl.  Mix well.  In a small bowl, combine eggs and milk and mix very well.  Pour into bread mixture and combine well.  Grease muffins cups very well.  Ladle pudding mixture into cups, filling almost all the way to the top.  Bake at 350 degrees for 30 to 35 minutes until pudding tests done.  Let stand 5 minutes before removing from cups.  Serve warm or cool and store tightly covered in refrigerator.  May be eaten cold or warmed in microwave 15 to 30 seconds.  Makes 10-12

Play around with these.  Sprinkle cinnamon/sugar on the top of the sweet version, add some corn to the savory version.  See what you can come up with.  Add more or less bread/milk to get the texture you like.  Enjoy.

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