Home » Baking » Blueberry Muffin Bread Pudding

Blueberry Muffin Bread Pudding

Have you ever bought something that you thought would be really good and then you dive in and realize it is not as good as you hoped? That is what happened with me with these blueberry muffins! I love blueberry muffins and had high hopes for the ones I bought at Price Chopper and they were a huge let down, but I couldn’t find it in myself to throw them away. So they sat on the counter for maybe 4 days and staled while I thought of something to do with them. Then A suggested bread pudding, I have never had bread pudding before but I figured what the heck lets give it a shot! I found this recipe and gave it a shot and here are the results:

Blueberry Muffins all broken up and ready to soak

Blueberry Muffins all broken up and ready to soak

Muffins soaking in the egg, milk & sugar mixture

Muffins soaking in the egg, milk & sugar mixture

All ready to be put in the oven

All ready to be put in the oven

Blueberry Muffin Bread Pudding

Blueberry Muffin Bread Pudding

Blueberry Muffin Bread Pudding

Ingredients:

2 cups granulated sugar
5 large eggs
2 cups milk
2 teaspoons pure vanilla extract
2 large blueberry muffins broken up into pieces
1/2 cup packed light brown sugar
1/4 cup (1/2 stick) butter, softened
1 cup chopped pecans
Directions:
Preheat the oven to 350 degrees F. Grease a 13 by 9 inch pan.Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over broken up muffins and let sit for 10 minutes.

In another bowl, mix and crumble together brown sugar, butter, and pecans.

Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.

Enjoy!
This was really good but maybe a tad too sweet! If you don’t like it really sweet, I would suggest cutting out about 1/2 cup-1 cup of sugar since the muffins are already sweetened.
What is one thing you have bought and didn’t like but couldn’t just throw away?
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