These individual savory bread puddings are an amazing addition to any spring brunch menu. Bread pudding’s rich, comfort food quality is balanced here with vibrant spring flavors contributed by fresh mint, fresh dill, green peas, and baby spinach. We love the savory-salty goodness that pancetta delivers to this delicious side dish, but if you would prefer to keep these bread pudding muffins vegetarian-friendly, you can leave this ingredient out and cook the spinach and peas in olive oil. Preparing the bread pudding in muffin tins allows for easily-served individual portions, as well as loads of potential for creating a really pretty display. You can prepare these bread pudding muffins up to a day in advance—simply keep the muffins in the pan and wrap the pan in plastic wrap once it’s completely cool. Store them in the fridge until you’re ready to reheat and serve.
Preheat oven to 350°F. Cook oil and pancetta in a large skillet over medium, stirring occasionally, until pancetta is crispy, about 10 minutes. Using a slotted spoon, transfer pancetta to a plate lined with paper towels to drain; reserve drippings in skillet. Add spinach to skillet; cook, stirring often, until wilted, about 1 minute. Transfer spinach to a large bowl. Add peas to skillet; cook, stirring often, until warmed through, about 1 minute. Add peas to spinach.
Add bread, goat cheese, dill, mint, and two-thirds of the pancetta to spinach mixture; stir to combine. Whisk together eggs, milk, salt, and pepper in a separate bowl. Add egg mixture to bread mixture; stir until well combined.
Lightly coat a 12-cup muffin pan with cooking spray. Spoon about 1/2 cup bread mixture into each prepared muffin cup. Top evenly with remaining pancetta. Bake in preheated oven 25 minutes. Transfer pan to a wire rack; cool 15 minutes. Remove muffins from pan.