Blueberry Muffin Bread Pudding Recipe

(Last Updated On: March 8, 2016)
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Some days, dragging myself out of bed is hard enough, much less trying to find something more creative than cereal to feed my kiddos. I was really excited when my brainstorm blueberry muffin bread pudding recipe was a hit!

This week, I had a rare occurrence in leftover muffins. They had gotten stuck in a container and hidden WAY in the back of the fridge. You know the kind of ‘Tupperware’ that originally had food in it, and you forget what’s really in there? Yeah, we’re that family.

Scrambling for a different breakfast idea? Need to use up leftovers and make something delicious? Try this quick bread pudding recipe!I didn’t want them to go to waste, but the nutritional value of just muffins for breakfast was not what I wanted for the kids, and we were running low on just about everything since we had just returned from vacation!

Brainstorm – bread pudding!

I rough chopped the muffins into chunks and put them into a loaf pan. (You’ll want to grease your pan if it isn’t a miraculous non-stick pan like mine – Farberware nonstick! – that rarely needs any greasing. I have used these pans for all sorts of delicate recipes that usually require greasing or even flouring, and the cookies, cakes, etc, just slide right off!)

For the 7 muffins I had, a loaf pan was perfect, but if you use a larger amount, you might want a 9×9. You want to have the bread be about 1 1/2-2 inches deep in the pan loosely packed.

Ingredients

  • 7 blueberry muffins
  • 4 eggs
  • a cup of milk
  • dash of vanilla.

I whisked the eggs, milk and vanilla together until well mixed and poured over the bread making sure all areas were saturated, and let it rest for 5 minutes to soak up the milk. Then I sprinkled cinnamon sugar over the top and baked for 35 minutes at 350. Then I dusted the pieces with powdered sugar and drizzled with maple syrup. This made one serving for each muffin, although the teenaged boys ate two pieces each.

My daughter who is notoriously SLOW to eat breakfast, finished her piece before I even started eating. VICTORY!! I took something that was nutritionally okay, added protein and calcium, and they liked it even better than the muffins alone!

and Mom for the win!

I am excited to share anything that makes being a Godly mom easier. We’re all trying to balance nutrition, time, value, effort, etc. with all the needs of our spouses and selves. This recipe took minutes to prepare; I could sip my coffee and get dressed while it baked, and used up things taking up space in my fridge.

This would also be something you could make using store bought muffins and make into a semi-homemade dish for a brunch. Who doesn’t need more impressive looking recipes that are too easy!?

22 Replies to “Blueberry Muffin Bread Pudding Recipe”

  1. I love blueberry muffins and can only imagine how yummy this would be. Love that you don’t have to add any sugar. I might try this in my slow-cooker one of these days.

  2. We call these kinds of food inspirations upcycled leftovers… when the leftovers might even be better than the original…

    Sound delicious!

    Thanks!

    Marissa

    1. I like that! Upcycled! We have dinners every week or so of
      Mustgo- everything in the fridge that must go! You might have lasagna, tacos and a burger on one plate.

  3. I love your ingenuity in this, and now I really want blueberry muffins or really any muffins. Thanks for sharing your recipe with us. Although, I’m most muffins don’t make more than a couple of hours around here. 😉

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