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Bruschetta Bread Pudding Cups

Bruschetta Bread Pudding Cups

Charlotte Hancey
All of the bright flavors that come from garden bruschetta like tomatoes, basil, garlic, parmesan and crusty bread are combined with an egg custard and baked until golden. Top with balsamic glaze for the most delicious bite!
5 from 1 vote
Prep Time 20 mins
Cook Time 15 mins
Course Breakfast
Servings 12 muffin cups


  • 1/2 loaf french bread, cut into bite-sized cubes
  • 8 eggs
  • 1/4 cup milk
  • 1 cup fresh tomatoes (any variety), diced
  • 1/4 cup fresh basil, chopped or julienned
  • 2 cloves fresh garlic, minced
  • 1 cup shredded mozzarella
  • 1/2 cup shredded Parmesan
  • 3/4 teaspoon salt
  • freshly ground black pepper, to taste
  • Cooking spray or olive oil
  • Balsamic glaze (pre-bottled), optional


  • Preheat oven to 375° F.
  • Coat a 12 cup muffin tin with cooking spray or a light coating of olive oil.
  • Place 3-4 cubes of bread into each muffin cup.
  • In a large bowl whisk together eggs and milk. Stir in tomatoes, basil, garlic, parmesan, mozzarella, salt and pepper. Scoop about 1/3 cup egg mixture over bread cubes in each muffin cup.
  • Place in oven and bake for 15-20 minutes or until tops are golden brown and eggs are set.
  • To serve, top with a drizzle of balsamic glaze if desired.


  1. To freeze, cool completely then place in freeze bag or container of choice. To enjoy again, place 1-2 frozen bread pudding cups on a plate and heat in 30 second intervals until heated through.
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