This easy Microwave Bread Pudding in a mug is the perfect treat to make for yourself when you want to cozy up on the couch and watch some terrible reality TV.
With yummy King’s Hawaiian bread rolls and some rich chocolate chunks, this classic dessert is ready in under 10 minutes.
This post was originally published on December 10, 2014 and has now been updated with new images, tips, tricks, and more.
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Why this recipe works
If you’re a dessert lover like I am, this single-serving bread pudding is total comfort food and can be made fast so you can start enjoying it sooner.
Like a large pour of wine, this recipe makes a large serving of a decadent dessert that can be made in the microwave (check out my microwave dump cake too!) and is great when you would prefer to make a small batch of something.
Except for the Hawaiian Rolls which you may or may not have, the ingredients are staples that you probably already have on hand.
Sometimes called Bread and Butter Pudding, the vanilla and cinnamon add tons of flavor and pair perfectly with chocolate chips to make this a delicious dessert you will want to stuff in your face hole.
It’s not really in a mug but who cares. This dish works way better. And you get an extra-large serving so…
These Cinnamon Sugar Walnuts or Baked Bananas with brown sugar and butter are also a great easy treat if you are feeling snacky! Or try my Pumpkin Mug Cake. SO GOOD!
Ingredient notes
While most recipes for bread pudding calls for stale bread, I truly don’t think it matters that much. Fresh Hawaiian Rolls works perfectly.
But if you don’t have Hawaiian Rolls, regular bread works fine.
Using chocolate chips keeps things easy but you could use higher-end baking chocolate too.
You can add whatever spices you want. I like cinnamon and nutmeg, but you could use allspice, or cloves even. Whatever spices you like, just add!
The nutmeg is not shown in the image above, as it won’t ruin the dish if not included.
How to make Microwave Bread Pudding
Cut each Hawaiian Roll in half and butter both sides.
Then cut the bread into chunks.
Add milk, sugar, egg, vanilla and cinnamon to a medium bowl.
Mix with a whisk (or fork) to blend well.
Place the buttered bread cubes and chocolate chips in a microwave-safe ramekin. Mine is 16 ounces but you could probably get away with something smaller. You could also use a really large mug if you had one.
I used my fingers to press the bread down into the egg mixture to make sure it was all covered.
I have no real reason for why I don’t add the nutmeg with the cinnamon earlier, but I really like it right on top. Add it whenever you feel is right.
Put the bread and butter pudding in the microwave for 1 minute and then check it to see if there is still liquid.
I microwaved it for another 30 seconds, checked it again. I used a fork to pull the bread away from the sides to see if there was any egg liquid at the bottom. I also pried the center open to make sure the bread was not all eggy.
I did one more burst of 30 seconds and it was ready. And oh so good.
The bread can be moist but there shouldn’t be too much liquid anywhere. There, especially, should not be any drooly egg goo left.
Tips and tricks
- Try not to overcook the Hawaiian Roll bread pudding. If you think it needs more time, add 15-second intervals and check again.
- With this base recipe, you can create all kinds of variations. Swap the chocolate chips for hazelnut spread! Or leave out the chocolate and add in dried fruits and nuts!
- It would not be disgusting with a little bourbon added to the custard before cooking.
- Have leftover croissants or raisin bread? Those would work too and create another twist of flavor.
Frequently asked questions
Normal bread pudding can be eaten hot or cold. But because you cook this in the microwave, I think this one is best served warm! Especially with that melty chocolate!
Because there is dairy in the recipe, bread pudding shouldn’t sit out for longer than 2 hours before being put in the refrigerator.
Yes, you can make this recipe ahead and then eat it the next day. In that case, you’d let it cool completely before storing in the fridge. You could then choose to eat it cold or reheat it.
If you’ve made a batch of microwave bread and butter pudding ahead of time or have some leftover, make sure it is cooled completely before storing in an air-tight container. It should keep for several days.
They are basically the same except you butter the bread in bread and butter pudding, and bread pudding doesn’t always have it buttered. Other than that, everything is the same.
If you came over from Pinterest, you may recognize this image! This was from my original mug Bread Pudding in a mug post in 2014. I used chocolate chunks instead of chips. Both ways are delicious!
If you need a quick dessert to satisfy that sweet tooth, this Bread Pudding for one is for you!
Now pour yourself a cup of coffee, and go to town on this super yummy dessert.
Related recipes
Buzzfeed included this in a post for 17 Microwave Desserts so check it out if you need even more quick desserts.
Microwave Bread Pudding
Ingredients
- 2 King’s Hawaiian Sweet Rolls cubed
- 2 TBSP chocolate chips I used semi-sweet, but this is your flavor preference
- 1 egg
- 2 TBSP sugar
- 1/3 cup milk
- 1/8 tsp cinnamon
- 1/4 tsp vanilla
- Sprinkle of nutmeg
Instructions
- Slice 2 King's Hawaiian Rolls in half and butter each side.
- Cut each side into 4 cubes.
- In a small bowl add the egg, sugar, milk, cinnamon and vanilla and whisk together.
- Add the buttered cubes and chocolate chips to a large microwavable ramekin.
- Pour the egg mixture over the top of the bread,
- Use a fork or your fingers to press the bread downinto the egg mixture to make sure it's fully covered.
- Sprinkle the top of the dish with nutmeg.
- Put in microwave for 1 minute then check if the egg mixture has set. Use a fork to pull the bread away from the side to make sure there's not a big pool of egg in the bottom. Also check the center.
- Microwave for another 30 seconds and check again.
- Continue to microwave at additional 15-second intervals until the egg mixture is set.
Notes
- You can use regular bread if you don’t have King’s Hawaiian Rolls.
- Try not to overcook this dessert. If you think it needs more time, add 15-second intervals and check again.
- With this base recipe, you can create all kinds of variations. Swap the chocolate chips for hazelnut spread! Or leave out the chocolate and add in dried fruits and nuts!
- It would not be disgusting with a little bourbon added to the custard before cooking.
- Have leftover croissants or raisin bread? Those would work too and create another twist of flavor.
- Store any leftover bread pudding in an air-tight container in the fridge for several days.
I’ve always called this bread and butter pudding. Bread pudding is completely different, a much more solid pudding that can be eaten in slices like a cake.
Interesting! I’ve only ever seen bread pudding like this! But now I feel like I need to try something denser. I bet that is even more delicious! Thank you for sharing!
It’s bread pudding. Was raised by a Southern cook and Mom made a much more custard like bread pudding (as did grandma).they always called it bread pudding. That drier kind you can cut into squares seems wrong to me.
I think there maybe a typo in the instructions on 7-8 I’m assuming u mean seconds instead of minutes?
YES!!! OMG. Thank you for pointing that out. I’ve had the recipe up for years and have never caught that!
I love bread pudding! But I’m kind of lazy about making it. You had me at “microwave”! Awesome idea!
I’m not a super fan of bread pudding but this may have converted me. I think the chocolate really made a difference!!
Bread pudding is one of my all time fave dessert and you microwaved it?!!? Genius!
I would microwave everything if I could! :)