Blueberry Muffin Bread Pudding







A recipe allowed in a / / diet.

Do you have some leftover muffins in your pantry? Reinvent them by making a blueberry muffin bread pudding. It’s nice to have a slice of this sweet treat next to a cup of coffee!

Nutritional Chart

Calories: 304 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 38 g
  • 7 g
  • 14 g

Ingredients Needed for Blueberry Muffin Bread Pudding

4 eggs
3 tablespoons of heavy cream
1 teaspoon vanilla extract
1 tablespoon cinnamon
10 store-bought muffins
2 ounces of blueberry, fresh
3 tablespoons of powdered sugar
1 tablespoon milk
cranberry sauce

How to Make Blueberry Muffin Bread Pudding

  1. Preheat the oven to 340 degrees F/170 degrees C.
  2. Crack the eggs in a bowl.
  3. Add the heavy cream, vanilla extract, cinnamon. Mix everything with a mixer.
  4. Crumble the muffins and add them to a baking pan (12 inches/30 cm side).
  5. Pour the egg mixture all over.
  6. Add the blueberries.
  7. Combine the powdered sugar with milk in a small bowl to make the sugar glaze.
  8. Drizzle the sugar glaze over the dessert.
  9. Bake for 40 minutes.
  10. Slice the pudding. If you want, sift some powdered sugar over each slice and drizzle some cranberry sauce just before serving it.

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