Mini Blueberry Muffin Bread Pudding

Serves: 6-8  |  Recipe by: Let Me Eat Cake
  • 18 Otis Spunkmeyer Blueberry Mini Muffins, cut in half (6 packages)
    • 4 large eggs
      • 1 cup of whole milk
        • 1 cup of heavy cream
          • 1 cup granulated sugar
            • 2 tablespoons vanilla extract
              • 1 teaspoon nutmeg
              1. Pre-heat oven to 350 degrees.
              2. In a medium sized baking dish distribute cut mini muffins, covering surface of dish.
              3. In a medium bowl whisk together eggs, milk, heavy cream, sugar, vanilla and nutmeg.
              4. Pour custard evenly over mini muffins, covering completely.
              5. Place dish in the oven and bake for 25-30 minutes or until muffins are a golden brown.
              6. Remove from oven and cool slightly.
              7. Garnish with fresh blueberries and serve.