Mini Blueberry Muffin Bread Pudding
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…
Makes

8 servings

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
  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

Chocolate Checkerboard Blondie
Recipe Idea
Chocolate Checkerboard Blondie
Little effort with a big, delicious impact. These two-tone bar cookies couldn’t be simpler to prepare; made with contrasting chocolate cookies and cut into squares—that’s it! Every homemade bite is either ultra-chocolately...
pink ribbon cookie and glass of milk
Recipe Idea
Pink Ribbon Cookie
Honor Breast Cancer Awareness Month by decorating our cookies with an edible pink icing ribbon. A perfect opportunity to show off your icing skills.
Gingersnap Espresso Cookie
Recipe Idea
Gingersnap Espresso Cookie
The perfect pick-me-up! Chocolate, ginger, and espresso come together in one seriously delicious, elevated cookie that’s easy to whip up at a moment’s notice. Chocolate and espresso is a winning combo, and...
Get Inspired

Find out how Otis Spunkmeyer

can help you

Contact Us