English Muffin Bread Pudding

English Muffin Bread Pudding

When your mornings need something super yummy and satisfying, this English Muffin Bread Pudding is the answer. It is a simple, make-ahead breakfast or brunch dish that everyone loves. If you want something special with your morning coffee, this recipe delivers every time.

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A Delicious Way to Use English Muffins

English muffins, with their slightly chewy texture and nooks and crannies make them ideal for soaking up a sweet custard mixture. Once baked, the top becomes beautifully golden while the inside stays soft and creamy—kind of like the best parts of French toast and bread pudding combined.

Why You’ll Love This Recipe

• Make-Ahead Friendly: Prep the night before and pop it in the oven in the morning.
• Crowd-Pleasing: It serves 6-8 and feels like a special treat.
• Easy Ingredients: Uses pantry staples and leftover English muffins.
• Comfort in Every Bite: The brown sugar topping makes it extra yummy.

Storage & Reheating

Wrap leftovers tightly and refrigerate for up to 3 days. Reheat individual portions in the microwave for a warm and cozy second helping.

Can I Use Something Other Than English Muffins?

Yes! If you are out of English Muffins, you can use brioche, challah, or even cubed sandwich bread. Just make sure it’s slightly stale or toasted so it absorbs the custard. However, English muffins bring a unique texture that’s ideal for this dish.

What to Serve With Bread Pudding

Easy English muffins bread pudding pairs well with fresh fruit, scrambled eggs, crispy bacon, sausage links or patties, or Greek yogurt and berries.

Can I Freeze Bread Pudding?

Yes, once fully baked and cooled. Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight and reheat at 300°F until warmed through.

How to Make English Muffin Bread Pudding

After lightly spraying a 9 x 13-inch baking dish, cut the English muffins onto pieces about 1-inch. Add them to the dish and spread out evenly.

Begin making the custard: In a medium bowl, whisk together the can of evaporated milk, 1/2 cup whole milk, and 4 eggs.

Add 1 teaspoon vanilla, 1 teaspoon ground cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon allspice, 1/4 teaspoon salt, and 1/2 cup brown sugar; whisk until combined.

Pour the custard evenly over the muffin cubes.

Gently press them down with a spatula or spoon to help them absorb the mixture. Cover tightly with plastic wrap and refrigerate overnight (or for at least 4 hours.) See note below if you are short on time.

When ready t0 bake, preheat your oven to 350F degrees. In a small bowl, stir together the 3 tablespoons melted butter, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, and 1/2 cup chopped pecans.

Spoon this mixture evenly over the top. Pop into the oven and bake for 35-40 minutes, or until the top is golden brown and the center is set.

After removing from the oven, let rest 10-15 before serving.

English Muffin Bread Pudding

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Ingredients

  

• 6 English muffins torn or cubed day-old works best
• 1 12 oz can evaporated milk
• 1/2 cup whole milk
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon allspice
• 1/4 teaspoon salt
• 1/2 cup light brown sugar

For the topping:

• 3 tablespoons unsalted butter melted
• 1/4 cup light brown sugar
• 1/2 teaspoon ground cinnamon
• 1 tablespoon all-purpose flour
• 1/2 cup chopped pecans or walnuts

Instructions

 

• Grease a 9 x 13” baking dish with cooking spray or butter.
• Add the torn or cut English muffin pieces and spread them out evenly.
• In a medium bowl, whisk together the evaporated milk, whole milk, eggs, vanilla, cinnamon, nutmeg, allspice, salt, and brown sugar.
• Pour the custard evenly over the muffin cubes. Gently press them down with a spoon to help them absorb the mixture. Cover tightly with plastic wrap and refrigerate overnight (or for at least four hours).
• When ready to bake, preheat your oven to 350°F
• In a small bowl, stir together, the melted butter, brown sugar, cinnamon, flour, and pecans. Crumble this mixture evenly over the top of the soaked muffins.
• Bake for 35 to 40 minutes, or until the top is golden and the center is set. Let rest for 10 to 15 minutes before slicing. Serve with maple syrup, whipped cream, or a dusting of powdered sugar.

SHOP MY KITCHEN

(Things I use often in my kitchen—tools I reach for regularly and truly think are worth having.)

OXO Good Grips Egg Beater

I reach for this beater often. It’s less work than a traditional whisk and gives better results. I’v been using the same one for over 10 years!

👉 View on Amazon (affiliate link)

OXO Good Grips Flip and Fold Turner

Gentle on nonstick pans and wide enough to flip without tearing. A favorite in my kitchen.

👉 View on Amazon (affiliate link)

Dowan 9×13 Ceramic Baking Dish

Deep, durable, and beautiful enough for serving. Great for baking pasts, bread pudding, or casseroles.

👉 View on Amazon (affiliate link)

Variation

Fold in 1 cup of fresh or frozen blueberries after combining the custard and muffin pieces. Or sprinkle fresh berries on top before serving.

Serving Idea

• Top with maple syrup, whipped cream, or powdered sugar for extra indulgence.
• Enjoy the bread pudding warm as-is, or add a light drizzle of maple syrup if you want, For dessert, a dollop of whipped cream or a dusting of powdered sugar adds just the right finishing touch.

Recipe Note

In a hurry? Let rest just 30 minutes before baking, but press the muffin pieces down so they absorb the custard well.

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