Cupcake-Bread Pudding

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Have you ever wondered what you could do with stale bread or left over cupcakes or cakes? Well here is an awesome solution for you. A take on a classic bread pudding- use your stale bread or left over cakes or cupcakes and make this heavenly delish what I call cupcake pudding!! So I made these vanilla cupcakes (no frosting) with fresh blueberries and strawberries (in the batter) a week and a half back and then put them in boxes and kept it in the refrigerator, left for a trip and forgot about them. So this morning when I was organizing the fridge to see what’s there and what not, there were these cupcakes staring right at me. I felt bad that I baked them and didn’t eat them and now they weren’t fresh enough to enjoy.  So that’s how I came up with the idea of baking a Cupcake Bread Pudding! It’s not as difficult as it may sound- believe me. It’s probably one of the easiest things to bake and there is no way you can go wrong with these. So here is how I made it-

Serves: about 5 people


8-10 leftover cupcakes or 10-12 slices of stale (still edible) bread

2 tablespoons melted butter

1 ½ cups milk, preferably whole milk

½ cup heavy cream (you could just use milk if you don’t have heavy cream and in that case you should use 11/2 cup and 2 tablespoons of milk)

2 large eggs

1 egg yolk

¼ cup sugar (if you are using stale bread you may want to put about ¾ cups of sugar, I used cupcakes which already had sugar in them so I just needed enough sugar to sweeten the custard)

2 teaspoons vanilla extract

a pinch of salt

a handful of chopped pecans or walnuts

a handful of chocolate chips (optional)

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  1. Butter and grease a 6.5X8.5 inch pyrex glass baking dish (height- 2.5 inches) and set aside. You could use a regular 8×8 inch baking dish or even a bread loaf pan.
  2. In a mixing bowl, add the melted butter, milk, cream, eggs, egg yolk, sugar, vanilla and salt and whisk by hand until they all come together.
  3. In your baking dish lay down big chunks of left over cake or cubed stale bread covering the entire base of the baking dish.
  4. Add some chopped walnuts or pecans and chocochips over the cake/ bread layer. If you are using bread you may choose to put another layer of bread over the chopped nuts. Cake becomes a bit dense after sitting in the fridge so I didn’t put a double layer.
  5. Pour the eggs and milk mixture over the cake/ bread base until the cake/ bread is completely soaked with this mixture. Add some more chopped nuts over this. Do make sure to add some nuts (just any nuts) to give your cake/ bread pudding that crunch and texture. slide 2
  6. Cover and refrigerate for at least an hour or even overnight if you have the time.
  7. Preheat the oven at 325 degrees F. While the oven is preheating you may want to take out your baking dish out of the refrigerator to bring it to room temperature.
  8. Bake for about 30-40 minutes until the top has browned a bit and a toothpick comes out clean.

Your super delectable cupcake/ bread pudding is ready to be sliced and had! You could of course make a vanilla sauce/ maple syrup/ honey to drizzle over it or even better make a whiskey sauce or just dust some powdered sugar.

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So next time don’t fret too much when you look at that loaf of bread lying around your kitchen counter.

If you try this or a variation of this- do tell us how it was and what we could do to make it even better!

Fun fact: We couldn’t come up with a fun fact for this post, so if you have one do write to us!


  1. I am going to Arandas Bakery in Houston tonight to get day old baked goods and bread to try my hand at this ! Thanks for the inspiration !

  2. I’m going to try the leftover cupcake bread pudding tomorrow, but using chocolate cupcakes. chocolate mint chips and walnuts. I’m going to reduce or delete the sugar and delete the vanilla. Maybe some chocolate sauce drizzled over the finished dish. My wife is a chocoloholic, so this should go over well. I’ll let you know

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