Dec 14, 2017
This post may contain affiliate links. Please read our disclosure policy.
These bread pudding bites are super easy to make with your favorite mix-ins and a mini muffin pan!
The recipe below makes them with white chocolate chips, cranberries, and a hint of orange for a delicious treat to be enjoyed year-round!
Christmas Breakfast Idea
At my house, Christmas morning is the one morning out of the year that everyone is happy to wake up early. And every year, I think of new special Christmas breakfast recipes to make for my family that can be made ahead of time so they can bake while we sit back, savor another cup of coffee while the kids open presents.
The combination of light, fluffy bread pudding with bits of cranberries, fresh hints of orange, and a dreamy glaze of white chocolate (my kids’ suggestion) was one morning breakfast they’ve often asked for.
With just a few simple ingredients, you’ll make irresistible bread pudding bites that can be enjoyed around the holidays as a festive breakfast, dessert, or any time.
Here is what you’ll need to make them:
- Bread: soft sandwich bread slices work best, but even leftover loaf can be used. Slice them first, then cube them small.
- Dried cranberries: bits of fruit in every bite!
- White chocolate chips: half for the dough and half for the dreamy glaze!
- Butter: unsalted and melted, adds a delicious buttery flavor.
- Milk: hydrates the bread, use your favorite type.
- Sugar: granulated white sugar works best.
- Nutmeg: optional, a little adds that holiday spice.
- Vanilla extract: is it even bread pudding without vanilla?
- Orange zest: for a citrusy, fresh flavor.
- Eggs: essential to bind the ingredients and form the pudding bites.
- Coconut oil: for the glaze.
Make sure to check the recipe card below for measurements and instructions.
How to Make Bread Pudding Bites
Making these mouth-watering bread pudding bites is as simple as mixing the ingredients in a bowl and baking! Here is what you’ll be doing:
- Get the oven and baking pan ready
Preheat the oven to 325F, and grease or spray a mini muffin cup pan.
- Make the bread pudding mixture
In a large bowl, whisk the wet ingredients and the spices. Add the bread cubes, dry ingredients, and fold to combine, and let the bread cubes absorb the wet mixture for about 10 minutes.
- Fill the mini muffin pan
Using a cookie scooper or large spoon, fill all the mini muffin cups generously, making sure all liquid is distributed evenly.
Bake for 17 minutes, until the tops are golden and the bread puddings are cooked. Remove from oven.
- Make the glaze
In a double boiler, add water at the bottom, place the top broiler, and melt the white chocolate and coconut oil while stirring. Lightly drizzle over the top. Serve warm, and enjoy!
Who knew a snacking and lunchbox staple could make such a wonderful breakfast treat! Of course, they also work as perfectly portioned, festive dessert. If you are still here and your mouth isn’t watering yet, give these another look.
From here, it looks like it’s going to be a very merry everything.
And if you’re craving more holiday breakfast goodness, try some Eggnog French Toast or this Giant Cinnamon Roll.
White Chocolate Cranberry Orange Bread Pudding Bites
- ¼ cup unsalted butter melted
- 1 ½ cups milk any
- ¼ cup granulated sugar
- ¼ teaspoon nutmeg
- 1 ½ teaspoons vanilla extract
- 3 large eggs
- 1 orange zested
- ½ cup dried cranberries chopped
- 8 slices sandwich bread cubed small
- ½ cup white chocolate chips divided
- 1 teaspoon coconut oil
- Preheat the oven to 325, and grease a 24-count mini muffin cup pan with butter or cooking spray.
- In a large bowl, whisk the butter, milk, sugar, nutmeg, vanilla extract, eggs, and orange zest. Add the cubed bread into the large bowl and toss around so that all cubes can absorb the liquid. Add dried cranberries and half of the chocolate chips. Toss the mixture to combine ingredients and let it soak up for 5 to 10 minutes.
- With a large spoon or cookie scoop, fill all cups generously, making sure if any liquid is left in the bowl, you distribute it around.
- Bake in the preheated oven for 16-18 minutes, until the tops are golden and the bread puddings are cooked through. Remove from oven.
- Make the white chocolate drizzle in a double boiler, by filling the bottom pot with water, and placing the bowl on top with the remaining white chocolate and coconut oil. Melt while stirring. Lightly drizzle the white chocolate sauce over the top. Serve warm.
I made these tonight and loved them! I got to use up some cranberries that have been sitting around forever but I love white chocolate even more 🙂 These are the perfect warm breakfast/snack/dessert!!! Thank you Laura!
Looking forward to trying these! We have a coconut allergy at my house. What is the best alternative oil for melting with the white chocolate for the glaze?
Hi Erin, you can omit the coconut oil. It just smooths it out a little more. Using the double broiler method will work best since white chocolate tends to burn quickly. You’ll be fine without it. Enjoy!
I found these at my local Whole Foods, in case anyone is wondering. They were good. I gave them a test run without the drizzle. I might be making these for Christmas day… great recipe!
I can’t wait to try these. they look amazing!!!
These are amazing!
I made these last night for this morning’s breakfast. Like you always tell us, I prepared the batter the night before and this morning I scooped and baked. I am not going to frost them but they are amazing!!!
I LOVE OZERY rounds! I have the apples one in my pantry. Going to try to make these for snack with those and just add in raisins instead of cranberries and cinnamon… great idea!
These look amazing Laura! I am going to have to try these rounds. thanks!