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Eggnog Bread Pudding Muffins Delightful Holiday Treat

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The key to making Eggnog Bread Pudding Muffins lies in your choice of bread. Use French bread or challah. Both types soak up the eggnog well, giving the muffins a rich flavor. Next, we have the flavorings. The main star is eggnog, which gives the muffins their holiday charm. Pair it with vanilla, nutmeg, and cinnamon. These spices add warmth and depth to the dish. You can add some fun extras too! Consider raisins or cranberries for a fruity burst. Chopped pecans or walnuts also work well for a crunchy texture. - 4 cups stale bread (French or challah), cubed - 2 cups eggnog (store-bought or homemade) - 3 large eggs - 1/2 cup brown sugar - 1 teaspoon vanilla extract - 1 teaspoon ground nutmeg - 1 teaspoon ground cinnamon - 1/2 cup raisins or cranberries (optional) - 1/4 cup chopped pecans or walnuts (optional) - Butter (for greasing the muffin tin) Gather these ingredients, and you are ready to make a delightful treat! {{ingredient_image_1}} Start by soaking the bread in eggnog. Cut your stale bread into cubes. Place the cubes in a large bowl and pour two cups of eggnog over them. Let the bread soak for about 10-15 minutes. This step is key for soft, rich muffins. Next, you will combine the wet and dry ingredients. In another bowl, whisk together three large eggs, half a cup of brown sugar, one teaspoon of vanilla, one teaspoon of nutmeg, and one teaspoon of cinnamon. Mix until everything blends well. Pour this egg mixture over the soaked bread and gently fold it together. If you like, add half a cup of raisins or cranberries and a quarter cup of chopped nuts. Mix just enough to combine. Now it's time to fill the muffin tin. Grease the muffin tin with butter. Spoon the mixture into each cup, filling them about three-quarters full. This keeps them from overflowing while baking. For tips on portioning the mixture, use a large spoon or an ice cream scoop. This helps you fill each cup evenly. It also makes the process faster and cleaner. Preheat your oven to 350°F (175°C) before baking. Bake the muffins for 25-30 minutes. You want the tops to turn golden brown. To check for doneness, insert a toothpick into the center of a muffin. If it comes out clean, they are ready. Let the muffins cool in the tin for five minutes. Then, move them to a wire rack to cool completely. Enjoy them warm or at room temperature. Stale bread works best for this recipe. It absorbs eggnog well. Store bread in a cool, dry place. If you have leftover bread, cut it into cubes. Let it sit out for a day or two. This helps it dry out and get ready for your muffins. If you want to change the flavor, you can swap eggnog. Use milk, cream, or a dairy-free milk. Add spices to keep it festive. You could also add a splash of rum or bourbon. This gives the muffins a warm kick. These muffins taste great warm or at room temperature. Warm muffins are soft and gooey. If you serve them cool, they still taste amazing. For garnishes, sprinkle powdered sugar on top. You can also add a dash of cinnamon. Serve with whipped cream for extra fun. Arrange muffins on a pretty plate to impress guests. They look festive and taste delicious! Pro Tips Use Fresh Ingredients: Always opt for fresh eggs and high-quality eggnog for richer flavor in your muffins. Soak Time Matters: Allow the bread to soak in the eggnog mixture long enough to fully absorb the liquid, ensuring a moist final product. Mix-ins for Variety: Experiment with different dried fruits or nuts for unique flavor combinations each time you make these muffins. Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days; reheat in the microwave for a quick breakfast treat. {{image_2}} You can change the flavor of your eggnog bread pudding muffins easily. Nutmeg and cinnamon are both great choices. If you prefer a warm and cozy taste, stick with nutmeg. It adds a lovely spice that feels like a hug in a muffin. If you want something sweeter, cinnamon might be your best pick. It gives off a warm, inviting aroma that fills your kitchen. You can also play with bread types. While French or challah bread works well, try whole wheat for a nutty taste. Brioche is another fantastic option. Its rich texture makes the muffins fluffy and decadent. Each type of bread brings its own twist to the recipe, so feel free to experiment. If you need gluten-free muffins, swap the bread for gluten-free options. Look for gluten-free bread made from almond or oat flour. This will keep the taste nice while making it safe for those with gluten issues. For a dairy-free version, select plant-based eggnog. Almond, soy, or coconut milk eggnog will work just fine. You can still enjoy the creamy texture without using dairy. It's a great way to make this holiday treat fit your needs. To keep your Eggnog Bread Pudding Muffins fresh, store them in an airtight container. This helps prevent drying out. Line the container with a paper towel to absorb any moisture. You can keep them at room temperature for up to three days. For longer storage, freeze the muffins. Wrap each muffin tightly in plastic wrap. Then place them in a freezer-safe bag. They can stay good for up to three months in the freezer. To enjoy the muffins warm again, use the oven or microwave. For the oven, preheat it to 350°F (175°C). Place the muffins on a baking sheet and heat for about 10 minutes. This method keeps the texture nice and fluffy. If you use the microwave, heat each muffin for 15-20 seconds. Be careful not to overheat, as this can make them tough. Enjoy the delicious taste of your muffins again! You can use fresh bread. But stale bread works best. It soaks up the eggnog better. Fresh bread may make the muffins too soggy. If you use fresh bread, reduce the soaking time. Aim for about 5 minutes. This keeps the texture nice and fluffy. These muffins last for about three days at room temperature. Store them in an airtight container. You can keep them in the fridge for a week. Just make sure to cover them well. This keeps them moist and tasty. Yes, you can make these muffins ahead of time. Bake them a day or two before your event. Just store them in an airtight container. You can also freeze them for later. Thaw them overnight in the fridge. Reheat them in the oven for a warm treat! These muffins blend rich bread, eggnog, and warm spices for a tasty treat. You learned how to mix, bake, and perfect them with fun tips and variations. Always feel free to tweak the recipe to suit your taste. Remember to store your muffins well, so they stay fresh. Enjoy sharing them warm or room temperature with friends and family. Try making this recipe your own and savor every bite!

WANT TO SAVE THIS RECIPE?

Are you ready to turn your holiday gatherings into a tasty delight? Eggnog Bread Pudding Muffins bring festive flavors to your table. Imagine warm muffins, soaked in creamy eggnog, with hints of nutmeg and cinnamon. They are perfect for breakfast or dessert! In this guide, I’ll walk you through easy steps and tips to make these delicious treats that your family will love. Let’s get baking!

Why I Love This Recipe

  1. Comforting Flavor: This recipe combines the warm spices of eggnog with the sweetness of bread pudding, creating a cozy dessert perfect for the holidays.
  2. Easy to Make:
  3. Perfect for Leftovers: Transform stale bread into something delightful, reducing waste while enjoying a delicious treat that everyone will love.
  4. Customizable: Feel free to add your favorite mix-ins like chocolate chips, nuts, or dried fruits to make these muffins your own!

Ingredients

Main Ingredients Overview

The key to making Eggnog Bread Pudding Muffins lies in your choice of bread. Use French bread or challah. Both types soak up the eggnog well, giving the muffins a rich flavor.

Next, we have the flavorings. The main star is eggnog, which gives the muffins their holiday charm. Pair it with vanilla, nutmeg, and cinnamon. These spices add warmth and depth to the dish.

You can add some fun extras too! Consider raisins or cranberries for a fruity burst. Chopped pecans or walnuts also work well for a crunchy texture.

Ingredients List

– 4 cups stale bread (French or challah), cubed

– 2 cups eggnog (store-bought or homemade)

– 3 large eggs

– 1/2 cup brown sugar

– 1 teaspoon vanilla extract

– 1 teaspoon ground nutmeg

– 1 teaspoon ground cinnamon

– 1/2 cup raisins or cranberries (optional)

– 1/4 cup chopped pecans or walnuts (optional)

– Butter (for greasing the muffin tin)

Gather these ingredients, and you are ready to make a delightful treat!

Step-by-Step Instructions

Preparing the Muffin Mixture

Start by soaking the bread in eggnog. Cut your stale bread into cubes. Place the cubes in a large bowl and pour two cups of eggnog over them. Let the bread soak for about 10-15 minutes. This step is key for soft, rich muffins.

Next, you will combine the wet and dry ingredients. In another bowl, whisk together three large eggs, half a cup of brown sugar, one teaspoon of vanilla, one teaspoon of nutmeg, and one teaspoon of cinnamon. Mix until everything blends well. Pour this egg mixture over the soaked bread and gently fold it together. If you like, add half a cup of raisins or cranberries and a quarter cup of chopped nuts. Mix just enough to combine.

Assembling the Muffins

Now it’s time to fill the muffin tin. Grease the muffin tin with butter. Spoon the mixture into each cup, filling them about three-quarters full. This keeps them from overflowing while baking.

For tips on portioning the mixture, use a large spoon or an ice cream scoop. This helps you fill each cup evenly. It also makes the process faster and cleaner.

Baking Process

Preheat your oven to 350°F (175°C) before baking. Bake the muffins for 25-30 minutes. You want the tops to turn golden brown. To check for doneness, insert a toothpick into the center of a muffin. If it comes out clean, they are ready.

Let the muffins cool in the tin for five minutes. Then, move them to a wire rack to cool completely. Enjoy them warm or at room temperature.

Tips & Tricks

Perfecting the Recipe

Stale bread works best for this recipe. It absorbs eggnog well. Store bread in a cool, dry place. If you have leftover bread, cut it into cubes. Let it sit out for a day or two. This helps it dry out and get ready for your muffins.

If you want to change the flavor, you can swap eggnog. Use milk, cream, or a dairy-free milk. Add spices to keep it festive. You could also add a splash of rum or bourbon. This gives the muffins a warm kick.

Serving Suggestions

These muffins taste great warm or at room temperature. Warm muffins are soft and gooey. If you serve them cool, they still taste amazing.

For garnishes, sprinkle powdered sugar on top. You can also add a dash of cinnamon. Serve with whipped cream for extra fun. Arrange muffins on a pretty plate to impress guests. They look festive and taste delicious!

Pro Tips

  1. Use Fresh Ingredients: Always opt for fresh eggs and high-quality eggnog for richer flavor in your muffins.
  2. Soak Time Matters: Allow the bread to soak in the eggnog mixture long enough to fully absorb the liquid, ensuring a moist final product.
  3. Mix-ins for Variety: Experiment with different dried fruits or nuts for unique flavor combinations each time you make these muffins.
  4. Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days; reheat in the microwave for a quick breakfast treat.

Variations

Flavor Variations

You can change the flavor of your eggnog bread pudding muffins easily. Nutmeg and cinnamon are both great choices. If you prefer a warm and cozy taste, stick with nutmeg. It adds a lovely spice that feels like a hug in a muffin. If you want something sweeter, cinnamon might be your best pick. It gives off a warm, inviting aroma that fills your kitchen.

You can also play with bread types. While French or challah bread works well, try whole wheat for a nutty taste. Brioche is another fantastic option. Its rich texture makes the muffins fluffy and decadent. Each type of bread brings its own twist to the recipe, so feel free to experiment.

Dietary Modifications

If you need gluten-free muffins, swap the bread for gluten-free options. Look for gluten-free bread made from almond or oat flour. This will keep the taste nice while making it safe for those with gluten issues.

For a dairy-free version, select plant-based eggnog. Almond, soy, or coconut milk eggnog will work just fine. You can still enjoy the creamy texture without using dairy. It’s a great way to make this holiday treat fit your needs.

Storage Info

Storing Leftover Muffins

To keep your Eggnog Bread Pudding Muffins fresh, store them in an airtight container. This helps prevent drying out. Line the container with a paper towel to absorb any moisture. You can keep them at room temperature for up to three days. For longer storage, freeze the muffins. Wrap each muffin tightly in plastic wrap. Then place them in a freezer-safe bag. They can stay good for up to three months in the freezer.

Reheating Instructions

To enjoy the muffins warm again, use the oven or microwave. For the oven, preheat it to 350°F (175°C). Place the muffins on a baking sheet and heat for about 10 minutes. This method keeps the texture nice and fluffy. If you use the microwave, heat each muffin for 15-20 seconds. Be careful not to overheat, as this can make them tough. Enjoy the delicious taste of your muffins again!

FAQs

Can I use fresh bread instead of stale?

You can use fresh bread. But stale bread works best. It soaks up the eggnog better. Fresh bread may make the muffins too soggy. If you use fresh bread, reduce the soaking time. Aim for about 5 minutes. This keeps the texture nice and fluffy.

How long do these muffins last?

These muffins last for about three days at room temperature. Store them in an airtight container. You can keep them in the fridge for a week. Just make sure to cover them well. This keeps them moist and tasty.

Can I make these muffins in advance for the holidays?

Yes, you can make these muffins ahead of time. Bake them a day or two before your event. Just store them in an airtight container. You can also freeze them for later. Thaw them overnight in the fridge. Reheat them in the oven for a warm treat!

These muffins blend rich bread, eggnog, and warm spices for a tasty treat. You learned how to mix, bake, and perfect them with fun tips and variations. Always feel free to tweak the recipe to suit your taste. Remember to store your muffins well, so they stay fresh. Enjoy sharing them warm or room temperature with friends and family. Try making this recipe your own and savor every bit

The key to making Eggnog Bread Pudding Muffins lies in your choice of bread. Use French bread or challah. Both types soak up the eggnog well, giving the muffins a rich flavor. Next, we have the flavorings. The main star is eggnog, which gives the muffins their holiday charm. Pair it with vanilla, nutmeg, and cinnamon. These spices add warmth and depth to the dish. You can add some fun extras too! Consider raisins or cranberries for a fruity burst. Chopped pecans or walnuts also work well for a crunchy texture. - 4 cups stale bread (French or challah), cubed - 2 cups eggnog (store-bought or homemade) - 3 large eggs - 1/2 cup brown sugar - 1 teaspoon vanilla extract - 1 teaspoon ground nutmeg - 1 teaspoon ground cinnamon - 1/2 cup raisins or cranberries (optional) - 1/4 cup chopped pecans or walnuts (optional) - Butter (for greasing the muffin tin) Gather these ingredients, and you are ready to make a delightful treat! {{ingredient_image_1}} Start by soaking the bread in eggnog. Cut your stale bread into cubes. Place the cubes in a large bowl and pour two cups of eggnog over them. Let the bread soak for about 10-15 minutes. This step is key for soft, rich muffins. Next, you will combine the wet and dry ingredients. In another bowl, whisk together three large eggs, half a cup of brown sugar, one teaspoon of vanilla, one teaspoon of nutmeg, and one teaspoon of cinnamon. Mix until everything blends well. Pour this egg mixture over the soaked bread and gently fold it together. If you like, add half a cup of raisins or cranberries and a quarter cup of chopped nuts. Mix just enough to combine. Now it's time to fill the muffin tin. Grease the muffin tin with butter. Spoon the mixture into each cup, filling them about three-quarters full. This keeps them from overflowing while baking. For tips on portioning the mixture, use a large spoon or an ice cream scoop. This helps you fill each cup evenly. It also makes the process faster and cleaner. Preheat your oven to 350°F (175°C) before baking. Bake the muffins for 25-30 minutes. You want the tops to turn golden brown. To check for doneness, insert a toothpick into the center of a muffin. If it comes out clean, they are ready. Let the muffins cool in the tin for five minutes. Then, move them to a wire rack to cool completely. Enjoy them warm or at room temperature. Stale bread works best for this recipe. It absorbs eggnog well. Store bread in a cool, dry place. If you have leftover bread, cut it into cubes. Let it sit out for a day or two. This helps it dry out and get ready for your muffins. If you want to change the flavor, you can swap eggnog. Use milk, cream, or a dairy-free milk. Add spices to keep it festive. You could also add a splash of rum or bourbon. This gives the muffins a warm kick. These muffins taste great warm or at room temperature. Warm muffins are soft and gooey. If you serve them cool, they still taste amazing. For garnishes, sprinkle powdered sugar on top. You can also add a dash of cinnamon. Serve with whipped cream for extra fun. Arrange muffins on a pretty plate to impress guests. They look festive and taste delicious! Pro Tips Use Fresh Ingredients: Always opt for fresh eggs and high-quality eggnog for richer flavor in your muffins. Soak Time Matters: Allow the bread to soak in the eggnog mixture long enough to fully absorb the liquid, ensuring a moist final product. Mix-ins for Variety: Experiment with different dried fruits or nuts for unique flavor combinations each time you make these muffins. Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days; reheat in the microwave for a quick breakfast treat. {{image_2}} You can change the flavor of your eggnog bread pudding muffins easily. Nutmeg and cinnamon are both great choices. If you prefer a warm and cozy taste, stick with nutmeg. It adds a lovely spice that feels like a hug in a muffin. If you want something sweeter, cinnamon might be your best pick. It gives off a warm, inviting aroma that fills your kitchen. You can also play with bread types. While French or challah bread works well, try whole wheat for a nutty taste. Brioche is another fantastic option. Its rich texture makes the muffins fluffy and decadent. Each type of bread brings its own twist to the recipe, so feel free to experiment. If you need gluten-free muffins, swap the bread for gluten-free options. Look for gluten-free bread made from almond or oat flour. This will keep the taste nice while making it safe for those with gluten issues. For a dairy-free version, select plant-based eggnog. Almond, soy, or coconut milk eggnog will work just fine. You can still enjoy the creamy texture without using dairy. It's a great way to make this holiday treat fit your needs. To keep your Eggnog Bread Pudding Muffins fresh, store them in an airtight container. This helps prevent drying out. Line the container with a paper towel to absorb any moisture. You can keep them at room temperature for up to three days. For longer storage, freeze the muffins. Wrap each muffin tightly in plastic wrap. Then place them in a freezer-safe bag. They can stay good for up to three months in the freezer. To enjoy the muffins warm again, use the oven or microwave. For the oven, preheat it to 350°F (175°C). Place the muffins on a baking sheet and heat for about 10 minutes. This method keeps the texture nice and fluffy. If you use the microwave, heat each muffin for 15-20 seconds. Be careful not to overheat, as this can make them tough. Enjoy the delicious taste of your muffins again! You can use fresh bread. But stale bread works best. It soaks up the eggnog better. Fresh bread may make the muffins too soggy. If you use fresh bread, reduce the soaking time. Aim for about 5 minutes. This keeps the texture nice and fluffy. These muffins last for about three days at room temperature. Store them in an airtight container. You can keep them in the fridge for a week. Just make sure to cover them well. This keeps them moist and tasty. Yes, you can make these muffins ahead of time. Bake them a day or two before your event. Just store them in an airtight container. You can also freeze them for later. Thaw them overnight in the fridge. Reheat them in the oven for a warm treat! These muffins blend rich bread, eggnog, and warm spices for a tasty treat. You learned how to mix, bake, and perfect them with fun tips and variations. Always feel free to tweak the recipe to suit your taste. Remember to store your muffins well, so they stay fresh. Enjoy sharing them warm or room temperature with friends and family. Try making this recipe your own and savor every bite!

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

Ingredients
  

  • 4 cups stale bread (French or challah), cubed
  • 2 cups eggnog (store-bought or homemade)
  • 3 large eggs
  • 0.5 cup brown sugar
  • 1 teaspoon 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 tablespoon butter (for greasing the muffin tin)

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease a muffin tin with butter or cooking spray.
  • In a large mixing bowl, combine the cubed stale bread with the eggnog. Let it soak for about 10-15 minutes until the bread absorbs the liquid and becomes soft.
  • In a separate bowl, whisk together the eggs, brown sugar, vanilla extract, nutmeg, and cinnamon until well combined.
  • Pour this egg mixture over the soaked bread and gently fold everything together. Add in the raisins or cranberries and the chopped nuts if you're using them, then mix until just combined.
  • Spoon the mixture into the prepared muffin tin, filling each cup about 3/4 full.
  • Bake in the preheated oven for 25-30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  • Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
  • Enjoy warm or at room temperature; they can be served plain or with a dusting of powdered sugar on top.

Notes

Arrange the muffins on a festive platter and sprinkle a little extra cinnamon or powdered sugar on top for an added touch. Pair with a side of whipped cream for drizzling if desired.
Keyword bread pudding, eggnog, holiday, muffins

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