Ingredients
- 4 large eggs
- 2 cups milk
- ¾ cup white sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 tablespoons unsalted butter, melted
- 6 slices stale bread
- ½ cup chocolate chips
- 1 tablespoon chia seeds
- ¼ cup brown sugar, or as needed
Why This Recipe Is A Must Try
These muffins are a wonderful way to use up leftover bread pudding. They come out moist and flavorful with a delightful texture. It's a creative twist that turns a classic dessert into a portable treat.
Expert Cooking Tips
- Use slightly stale bread pudding for the best consistency.
- Do not overmix the batter to keep the muffins tender.
- Check for doneness by inserting a toothpick; it should come out clean or with a few moist crumbs.
- Do not overmix the batter to keep the muffins tender.
- Check for doneness by inserting a toothpick; it should come out clean or with a few moist crumbs.
Directions
Heat your oven to 350°F (175°C) and either grease a 12-cup muffin tin or line it with paper liners. In a large bowl, whisk the eggs until they’re just combined. Then stir in the milk, sugar, cinnamon, and a pinch of salt until everything’s blended together. Add the melted butter and mix it in well. Tear the bread into small pieces and toss them into the bowl, stirring until the bread is fully soaked with the egg mixture. Fold in the chocolate chips and chia seeds so they’re evenly spread throughout. Spoon the batter into the muffin cups, filling each one up, and sprinkle a little brown sugar on top for a nice crunch. Pop the tin in the oven and bake for about 20 minutes, or until a toothpick poked in the center comes out clean.
Best Pairings For This Dish
Enjoy warm with a pat of butter or a drizzle of honey. They also pair nicely with a cup of coffee or tea for a satisfying breakfast or snack.
Food Storage Guide
Store muffins in an airtight container at room temperature for up to three days. For longer freshness, freeze them individually wrapped and thaw before serving.
