Blueberry Muffin Bread Pudding Bakerella's Recipe
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Bakerella's Blueberry Muffin Bread Pudding recipe
Cook and stir 1/2 cup sugar and 3 tablespoons butter in a saucepan over low heat until butter is melted, 3 to 4 minutes. Cover the bottom of a medium baking dish with mini muffins pieces. Bring to a boil, reduce heat, and simmer until sauce is slightly thickened, 5 to 10 minutes.
Don’t let those extra muffins go to waste!
Whether they are getting stale or are starting to crumble, leftover muffins make amazing bread pudding. It's got the perfect amount of sweetness, the perfect level of richness, and the perfect ratio between soft, custardy bread on the inside, and crispy, brown, buttery bread on the outside. The recipe starts out like almost any bread pudding, with cubed bread added to a custard mixture flavored with vanilla and cinnamon. I used plain white bread for this particular bread pudding, but richer breads such as challah and brioche are always excellent choices.
I also added raisins to the mix. For custard, heat half and half in sauce pan, just until boiling. In separate bowl, whisk eggs, egg yolks, brown sugar and syrup. With a whisk, combine half and half, eggs, sugar, cinnamon, salt, vanilla and almond extract in a large bowl.
Add bread cubes and stir until well coated.
Easy blueberry muffin bread pudding. 4 jumbo blueberry muffins 3 eggs ½ cup sugar 1 tbsp. Cinnamon ¾ cup milk 2 cups heavy cream 1 tsp. Vanilla ¼ cup brown sugar
I whisked the eggs, milk and vanilla together until well mixed and poured over the bread making sure all areas were saturated, and let it rest for 5 minutes to soak up the milk. Preheat over to 350 degrees. Spray or lightly butter a 9x5x3 loaf pan. Crumble the muffins into pan.
Beat together sugar, eggs and milk in a medium size bowl, and set aside.
I added some cocoa powder, sour cream, chocolate syrup, chocolate chips, added an extra egg, used 1/4 cup of sugar, and a splash of triple sec. Turned out like a brownie bread pudding. Transfer bread pudding onto a baking sheet and place in the center of the preheated oven. Bake until puffed and golden brown, about 1 hour.
Let sit for at least 20 to 30 minutes before serving. How to make blueberry muffin bread pudding preheat the oven to 340 degrees f/170 degrees c. Crack the eggs in a bowl. Add the heavy cream, vanilla extract, cinnamon.
Mix everything with a mixer.
Crumble the muffins and add them to a baking pan (12 inches/30 cm side). Pour the egg mixture all over. With a whisk, combine half and half, eggs, sugar, cinnamon, salt, vanilla and almond extract in a large bowl. Add bread cubes and stir until well coated.
Add up to 1 cup of slivered almonds for some nutty crunch or white chocolate chips for a more dessert focused bread pudding. Drizzle homemade or store bought caramel sauce on top of the bread pudding while warm from the oven. Dot the top of the bread pudding with butter and sprinkle with demerara sugar. Bake for 50 minutes or until a tester inserted in the middle comes out clean.
Let stand 10 to 15 minutes.
Hope you all enjoy this blueberry lemon bread pudding and if you love this as much as we do, please leave me ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations! And while i love a great blueberry muffin, there are so many more blueberry treats to try than that breakfast favorite. This blueberries and cream bread pudding is delicious and summery blueberry dessert option that you can add to your repertoire!
