Leftover Bread for muffins

In the recipe for soaked banana bread here (you soak the grains, really, not the bread), I found this handy idea for what amounts to bread pudding muffins:

fill muffin cups half full with not-quite-done bread (as well as old, stale bread, and just leftover perfect bread-- all soaked, of course!) and pour over it beaten eggs (our own happy, free-range of course!) to fill the cup. Add whatever you like to enhance flavor-- if it is plainer than banana bread, adding spices or cheese or bacon (grass-fed, homegrown of course!)is nice. I bake these in stoneware at 400 until golden and puffy after soaking them overnight.

I would mix the eggs with a bit of milk, and then if the bread in the cups is a plain or savory variety, I'd add a bit of mustard and cheese. If the bread in the cups is a sweet, I'd add vanilla and a bit of dried fruit if I had it.