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To make eggnog bread pudding muffins, you need: - 4 cups stale French or challah bread, cut into small cubes - 2 cups eggnog, store-bought or homemade - 3 large eggs These ingredients are the heart of the recipe. The stale bread soaks up the eggnog and egg mix, creating a soft, delightful base. The eggnog adds rich flavor and a holiday touch. You’ll also need to add some sweetness and flavor: - 1/2 cup packed brown sugar - 1 teaspoon pure vanilla extract - 1 teaspoon ground nutmeg The brown sugar brings a warm sweetness. The vanilla extract adds depth, while nutmeg gives that classic holiday spice. For extra texture and flavor, consider these optional add-ins: - 1/2 cup raisins or cranberries - 1/4 cup chopped pecans or walnuts These add-ins provide a nice chew and crunch. Raisins or cranberries bring sweetness, while nuts add a lovely crunch. Feel free to mix and match based on your taste. {{ingredient_image_2}} First, you need to set your oven to 350°F (175°C). This is the perfect temperature for baking muffins. While the oven heats, generously grease a 12-cup muffin tin with butter or cooking spray. This step helps prevent the muffins from sticking. Take 4 cups of stale French or challah bread and cut it into small cubes. In a large bowl, combine the bread with 2 cups of eggnog. Stir the mixture gently and let it soak for about 10-15 minutes. This allows the bread to absorb the eggnog, making it soft and flavorful. In another bowl, whisk together 3 large eggs, 1/2 cup of packed brown sugar, 1 teaspoon of pure vanilla extract, 1 teaspoon of ground nutmeg, and 1 teaspoon of ground cinnamon. Keep whisking until the mixture is smooth. This step adds a rich flavor to the muffins. Next, carefully pour this egg mixture over the soaked bread. Gently fold them together until just combined. If you want, you can add 1/2 cup of raisins or cranberries and 1/4 cup of chopped pecans or walnuts at this stage. Using a spoon, fill each muffin cup about three-quarters full with the bread mixture. This allows enough space for rising during baking. Place the muffin tin in the preheated oven and bake for 25-30 minutes. Check for doneness by inserting a toothpick into the center of a muffin. If it comes out clean, they are ready. After baking, remove the muffins from the oven. Let them cool in the tin for about 5 minutes, then carefully transfer them to a wire rack. This helps them cool completely. You can serve these muffins warm or at room temperature. For a special touch, dust them with powdered sugar before serving. They are a delightful treat for any holiday gathering! To ensure even baking, preheat your oven to 350°F (175°C). Place the muffin tin in the center of the oven. This helps muffins cook evenly. Keep an eye on the baking time. Check for doneness after 25 minutes. Insert a toothpick in the center of a muffin. If it comes out clean, your muffins are ready. If you want an alternative for eggnog, use a mix of milk and cream with spices. You can add a splash of vanilla and a bit of sugar for sweetness. For sweeteners, try maple syrup or honey instead of brown sugar. Adjust the amount to taste, but start with less and add more as needed. For a lovely presentation, arrange the muffins on a festive platter. A sprinkle of powdered sugar or cinnamon on top adds charm. You can also serve them with a side of whipped cream. A drizzle of cream enhances both flavor and look. Pro Tips Stale Bread is Key: Use day-old bread for the best texture. It will absorb the eggnog mixture better and create a more flavorful muffin. Customizable Add-ins: Feel free to swap the raisins or cranberries with chocolate chips or diced apples for a different flavor profile. Don’t Overmix: When combining the soaked bread and egg mixture, mix gently to maintain some chunks of bread for a delightful texture. Perfect Baking Time: Keep an eye on the muffins as they bake; every oven is different. They’re done when golden brown and a toothpick comes out clean. {{image_4}} You can make these muffins even better by adding chocolate chips. Just toss in a half cup of chips when you mix the bread and egg mixture. The chocolate melts and adds a rich flavor that pairs well with the eggnog. Another fun twist is to add spices like ginger. This gives the muffins a warm and cozy taste. You can replace some cinnamon with ginger, or add it along with nutmeg. That's a great way to spice things up during the holidays! If you need gluten-free muffins, you can use gluten-free bread. Just make sure to check the label for the best results. The rest of the recipe stays the same, so you can still enjoy the creamy eggnog flavor. For a vegan version, switch the eggs with a mix of flaxseed and water. Use 1 tablespoon of ground flaxseed with 2.5 tablespoons of water per egg. Also, choose a plant-based eggnog to keep it dairy-free. These changes make the muffins vegan-friendly without losing taste. You can also add holiday-themed ingredients to make these muffins special. Try adding crushed candy canes for a festive crunch, or mix in some pumpkin spice for a fall twist. If you are celebrating different holidays, consider changing the flavors. For instance, during Easter, you could add dried fruits like apricots or cherries. These small changes make the muffins perfect for any celebration, ensuring they stay exciting all year round! To keep your Eggnog Bread Pudding Muffins fresh, store them properly. - Refrigeration: Place the muffins in an airtight container. This helps keep them moist. They stay fresh in the fridge for about 3 to 5 days. You can also wrap them in plastic wrap for extra protection. - Freezing: If you want to save them longer, freeze the muffins. First, let them cool completely. Then, wrap each muffin in plastic wrap. Place the wrapped muffins in a freezer bag. They can last for about 2 to 3 months in the freezer. When you're ready to enjoy your muffins again, here’s how to warm them up. - Best Methods: You can use the microwave or oven. For the microwave, heat each muffin for about 15 to 20 seconds. If you prefer the oven, preheat it to 350°F (175°C). Warm the muffins for 10 to 15 minutes until hot. - Serving Cold vs. Warm: These muffins taste great both ways! Warm muffins have a soft texture and rich flavor. Cold muffins are still delicious and perfect for a quick snack. Using fresh bread will change the texture and flavor. Fresh bread has more moisture, which can make the muffins soggy. Stale bread absorbs the eggnog better. It gives a nice, soft, and chewy texture to the muffins. So, for the best results, stick with stale bread. These muffins last for about three to four days. Keep them in an airtight container at room temperature. For longer storage, you can freeze them. Just make sure they cool completely before freezing. They will stay good for up to three months in the freezer. Yes, you can make these muffins in advance. Prepare the batter a day before and store it in the fridge. Just remember to bake them fresh when you are ready to serve. This keeps them fluffy and warm. You can also bake and store them for later. You can serve these muffins with whipped cream. A light dusting of powdered sugar also adds a nice touch. Try pairing them with a warm drink like hot cocoa or spiced cider. For a festive twist, serve them with a drizzle of caramel sauce. These options enhance the holiday spirit! This blog post covered how to make delicious eggnog bread pudding muffins. We discussed key ingredients, step-by-step instructions, and helpful tips. You can add fun twists or adjust for dietary needs. These muffins are perfect for any occasion, especially during the holidays. I encourage you to try this simple recipe and enjoy unique flavors. Remember, baking is about having fun and getting creative. With practice, you’ll master this tasty treat! Happy baking!

Eggnog Bread Pudding Muffins

Delicious muffins made with stale bread soaked in eggnog, perfect for the holiday season.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 4 cups stale French or challah bread, cut into small cubes
  • 2 cups eggnog (store-bought or homemade)
  • 3 large eggs
  • 0.5 cup packed brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 0.5 cup raisins or cranberries (optional)
  • 0.25 cup chopped pecans or walnuts (optional)
  • 1 serving butter or cooking spray (for greasing the muffin tin)

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin generously with butter or cooking spray.
  • In a large mixing bowl, combine the cubed stale bread with the eggnog. Allow the mixture to soak for approximately 10-15 minutes, stirring occasionally.
  • In a separate bowl, whisk together the eggs, brown sugar, vanilla extract, ground nutmeg, and ground cinnamon until smooth.
  • Carefully pour the egg mixture over the soaked bread and gently fold together until just combined. If using, gently fold in the raisins or cranberries and chopped nuts.
  • Spoon the bread pudding mixture into the prepared muffin tin, filling each cup about three-quarters full.
  • Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  • After baking, remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.
  • These muffins can be enjoyed warm or at room temperature, optionally dusted with powdered sugar.

Notes

Serve warm or at room temperature, optionally dusted with powdered sugar.
Keyword bread pudding, eggnog, holiday, muffins