A basic egg and cream custard is all it takes to turn our blueberry muffins into bread pudding. Warm from the oven with a little vanilla ice cream, and watch the smiles all around…
Ingredients
18 Otis Spunkmeyer Blueberry® Mini Muffins, cut in half (6 packages)
4 large eggs
1 cup whole milk
1 cup heavy cream
1 cup granulated sugar
2 tablespoons vanilla extract
1/8 teaspoon nutmeg
Preparation
Pre-heat oven to 350°F.
Cover the bottom of a medium baking dish with mini muffins pieces.
Whisk the eggs, milk, heavy cream, sugar, vanilla and nutmeg together in a medium mixing bowl.
Pour the custard evenly over mini muffins, covering completely.
Bake for 25-30 minutes or until muffins are a golden brown and the custard has set.
Remove from oven and cool slightly.
Garnish with fresh blueberries, if desired and serve.
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