Imagine sinking your teeth into a warm, heavenly muffin that combines the tangy burst of cranberries with the bright, zesty notes of orange - all nestled in a custardy bread pudding that's both comforting and exciting! These Cranberry Orange Bread Pudding Muffins are not just a recipe; they're a culinary adventure that transforms ordinary day-old bread into a spectacular breakfast treat or delightful dessert that will have everyone asking for seconds. Whether you're looking to impress brunch guests or treat yourself to a special morning indulgence, these muffins are about to become your new obsession!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 4 cups day-old bread, cubed
- 1 cup fresh cranberries
- 1/2 cup orange juice
- 1/2 cup milk
- 1/2 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- Zest of 1 orange
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with cooking spray to prevent sticking.
- In a large mixing bowl, combine the cubed day-old bread and fresh cranberries. Gently toss them together to distribute the cranberries evenly throughout the bread.
- In another bowl, whisk together the orange juice, milk, sugar, eggs, vanilla extract, cinnamon, nutmeg, and orange zest until well combined and the mixture is smooth.
- Pour the wet mixture over the bread and cranberry mixture. Using a spatula or wooden spoon, gently fold the ingredients together until the bread is fully soaked and the cranberries are evenly distributed. Allow the mixture to sit for about 10 minutes to let the bread absorb the liquid.
- After the mixture has rested, give it another gentle stir to ensure everything is well combined. If desired, you can add a few more cranberries on top of each muffin for extra decoration.
- Using a large spoon or ice cream scoop, fill each muffin cup about three-quarters full with the bread pudding mixture, ensuring an even distribution of cranberries in each cup.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the muffin tin from the oven and allow the muffins to cool in the tin for about 5 minutes. Then, carefully transfer the muffins to a wire rack to cool completely.
- Serve the cranberry orange bread pudding muffins warm or at room temperature. They can be enjoyed as a delightful breakfast treat or a sweet snack throughout the day.
Tips
- Use day-old bread for the best texture - slightly stale bread absorbs the liquid mixture more effectively and creates a more authentic bread pudding consistency.
- Don't skip the resting time! Letting the bread soak in the wet ingredients for 10 minutes ensures maximum flavor absorption and a perfectly moist muffin.
- For extra richness, consider using brioche or challah bread instead of regular sandwich bread.
- Make sure to zest the entire orange - the oils in the zest provide an incredible depth of flavor that elevates the entire recipe.
- If fresh cranberries aren't in season, you can substitute dried cranberries, though they'll provide a different texture and slightly sweeter profile.
- To prevent soggy bottoms, make sure to grease your muffin tin well or use high-quality paper liners.
- These muffins can be stored in an airtight container for 2-3 days and gently reheated in the microwave for 15-20 seconds before serving.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 6g
Fat: 6g
Saturated Fat: 2g
Cholesterol: 55mg
