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…

8 servings


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

  1. Pre-heat oven to 350°F.
  2. Cover the bottom of a medium baking dish with mini muffins pieces.
  3. Whisk the eggs, milk, heavy cream, sugar, vanilla and nutmeg together in a medium mixing bowl.
  4. Pour the custard evenly over mini muffins, covering completely.
  5. Bake for 25-30 minutes or until muffins are a golden brown and the custard has set.
  6. Remove from oven and cool slightly.
  7. Garnish with fresh blueberries, if desired and serve.

Recipe provided by Let Me Eat Cake

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