Easy Bread Muffins Recipe: Soft, Sweet & Made from Scratch

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Why You’ll Love This Bread Muffin Recipe

If you’ve ever wondered what to do with leftover bread, this recipe is your answer. These homemade bread muffins are rich, custardy, and packed with warm spices. Think of them as a cross between bread pudding and a classic muffin; the evaporated milk and heavy whipping cream create an indulgent, velvety texture that makes every bite melt in your mouth. A splash of vanilla essence and hints of cinnamon and nutmeg round out the flavor beautifully. Best of all, they’re incredibly quick and easy to make, requiring no fancy equipment and minimal effort.

Whether you’re making them for breakfast, brunch, an afternoon snack, or a simple dessert, these muffins never disappoint.

Jump to Recipe

Prep Time

15 mins

Bake Time

20-25 mins

Total Time

40 mins

Servings

10-12 muffins

Servings: 10-12 people Course: Breakfast/Brunch

Ingredients

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Equipment

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Method

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Notes

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  • 10 slices of bread (white, brioche, or sandwich bread day-old works best!)
  • 1 cup evaporated milk
  • ¼ cup heavy whipping cream
  • 1 cup sugar
  • 4 tablespoons butter, melted (plus extra for greasing)
  • 1 cup blueberries (fresh or frozen)
  • A pinch of cinnamon
  • A pinch of nutmeg
  • A splash of vanilla essence

Method

Preheat your oven to 375°F (190°C). Line your cupcake with a little butter or cooking spray. Set aside.

Tear or cut your 10 slices of bread into small, bite-sized cubes or rough chunks. Day-old bread works especially well here because it absorbs the custard mixture beautifully without becoming too soggy. Place the bread pieces into your large mixing bowl.

In your medium mixing bowl, whisk together:
1 cup evaporated milk
¼ cup heavy whipping cream
1 cup sugar
4 tablespoons melted butter
A pinch of cinnamon
A pinch of nutmeg
A splash of vanilla essence

Whisk until the sugar is fully dissolved and everything is well combined. The mixture should be smooth, fragrant, and beautifully golden from the butter and spices.

Pour the custard mixture over the bread cubes in the large bowl. Using a spatula or wooden spoon, gently fold everything together until every piece of bread is coated and has soaked up the creamy mixture. Let it sit for 5 minutes to allow full absorption.
Gently fold in the 1 cup of blueberries, distributing them evenly throughout the mixture.

Using a spoon or ice cream scoop, divide the bread mixture evenly among the prepared cupcake liners, filling each one about ¾ of the way full. Press the mixture down lightly so each muffin holds its shape.

Place the pan in the preheated oven and bake for 20–25 minutes, or until the tops are golden brown and set. The muffins should feel firm when gently pressed in the center.

Remove from the oven and allow to cool in the pan for 5 minutes, then transfer to a wire cooling rack.

Tip

If you want extra-golden tops, brush a tiny bit of melted butter over each muffin in the last 5 minutes of baking.

Notes

Serve & Enjoy:

These bread muffins are delicious served warm or at room temperature. Dust with a little powdered sugar for a beautiful presentation, or serve alongside a cup of coffee or tea for the perfect morning treat.

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