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Strawberry Rhubarb Bread Pudding Cups

Strawberry Rhubarb Bread Pudding Cups ~ Sumptuous Spoonfuls #dessert for #breakfast #muffins

A long, long time ago, I asked a friend what she wanted me to make her as a treat for her birthday. She said she wanted bread pudding, but not a fancy bread pudding, she wanted a plain bread pudding. She was very specific about this.

“What?” I said … “I can’t add any fruit? Or fancy spices?”

“Nope,” she said, “I like my bread pudding plain. With caramel sauce.”

Strawberry Rhubarb Bread Pudding Cups ~ Sumptuous Spoonfuls #dessert for #breakfast #muffins

So, I made her bread pudding plain, with caramel sauce. It was delicious and everyone loved it, but I was just dying to do something a little more creative with it. … And then, shortly after her birthday celebration, I went to the little Diner right next to our office and they had, in their fancy little dessert case, Bread Pudding in cupcake form. Baked in muffin tins, with parchment paper wrapped around them like flower petals. Now THAT would be the way to make a plain bread pudding look fancy!

I never made that plain bread pudding again (in fancified cupcake form) so that I could blog it. But then the other night, I found myself with a couple Hawaiian rolls and a bunch of stale bread and some strawberries getting past their prime … and a BUNCH of rhubarb right on the eve of my daughter leaving for her class trip to Germany. (She’s the big rhubarb crisp eater in the house!) So I decided it was time to make some bread pudding … I just couldn’t let all this good food didn’t go to waste! I decided to make bread pudding in cupcake form. And it worked beautifully. I started with cupcake liners, but then I ran out of them, so I made some with parchment paper liners (which I really was dying to do, anyway), and loved the pretty flower effect that the parchment paper gives to these little baked portable french toasts.

I took my fruity little French toast cupcakes to work and everyone gladly gobbled them up. One friend even asked for the recipe. Her name is Ann too. Here you go, Ann! Since it’s Ann’s fifth work-iversary so I want to send out a huge “Happy Work-iversary!” Thanks for being such a great co-worker, Ann. You really rock the code and I totally appreciate all the hard work that you do … and your friendship. You’re amazing, in so many ways.

Strawberry Rhubarb Bread Pudding Cups

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: About 18 "cupcakes"

Strawberry Rhubarb Bread Pudding Cups


  • 6 cups toasted bread cubes
  • 2 cups milk
  • 1/4 cup brandy (optional)
  • 5 eggs
  • 1 cup sugar
  • 2 teaspoons vanilla
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 4 - 5 cups chopped rhubarb & strawberries
  • Chopped pecans or walnuts (optional) & raw sugar, for the top


  1. Preheat the oven to 350 F. Set the bread cubes in a layer on a baking tray and bake them for about 10 minutes, until lightly toasted and just a little browned.
  2. Put the bread cubes in a medium mixing bowl and pour the milk and brandy over them. Let them bask in the milk for about 15 minutes, stirring a couple times to make sure they all get time to soak up the milk.
  3. Meanwhile, whisk the eggs in a large mixing bowl until lightly frothy. Add the sugar, vanilla and spices and whisk until everything is nicely mixed. Add the chopped fruit, then fold in the soaked bread cubes, making sure to add all the liquid to the mixture.
  4. Line about 18 cupcake spots with liners or a piece of parchment paper. Fill to the top with the bread pudding mixture, adding a little liquid from the bottom to each one.
  5. Bake at 350 F. for 30 - 40 minutes, until the little French toast cupcakes are golden brown on top and set in the middle. They should spring back when lightly touched in the middle. They are best enjoyed while they're warm, but they're good at room temperature too.


For those with food allergies: You can substitute gluten free bread to make this recipe gluten free, and/or to make it lactose free, substitute coconut milk or almond milk. If you have allergies to nuts, leave them off!

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2016, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.


Strawberry Rhubarb Bread Pudding Cups ~ Sumptuous Spoonfuls #dessert for #breakfast #muffins

This recipe was shared at Foodie Friends Friday, Weekend Potluck and What to Do Weekends.

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8 Responses

  1. I didn’t see much rhubarb this year – I love the stuff. This recipe looks really good! Thanks for sharing on the What’s for Dinner Link up!

    June 13, 2016 at 9:15 am

  2. Bread pudding cups looks perfect love to try it, thanks for sharing with Hearth and soul blog hop. pinning

    June 13, 2016 at 1:44 pm

  3. This looks delicious. I have a question. If I leave out the brandy, will I need to increase the milk by 1/4 cup to compensate for the liquid lost when I omit the brandy?

    June 14, 2016 at 10:33 am

    • Ann

      Hi Patti!

      You can omit the brandy without adding extra liquid and I think it should go well, but if you want to add a little extra milk, go for it!


      June 14, 2016 at 9:31 pm

      • Thank you.

        June 17, 2016 at 12:03 am

  4. What a clever idea! Your bread pudding cups are so cute and I love the strawberry rhubarb combination. Sharing on the Hearth and Soul FB page 🙂

    June 15, 2016 at 12:38 pm

  5. Autumn

    Help! I’m so happy to have found this offbeat recipe. Problem, however, is the variation in muffin tins these days. Thereare the sizeable ones for the muffins you typically get at a Costco and then there are the petite ones that most of us grew up with. As I’m serving this as a breakfast star, I think the larger size would be the way to go. Problems? Timings? Or is this recipe for the large-size muffin tin in any case?

    June 24, 2016 at 7:21 pm

    • Ann

      I used the larger sized muffin tin … so the timing is for that size. Thanks for asking, Autumn!

      June 24, 2016 at 7:43 pm