Blueberry Bread Pudding Muffins

This tasty muffin recipe is good for using up quality bread. Real sourdough makes an exceptional muffin here, but any nice bread will work. These have slightly more protein than the average sweet muffin.

INGREDIENTS – Blueberry Bread Pudding Muffin Recipe

• 1 pound day old good bread
• 1/2 teaspoon cinnamon
• 6 eggs
• 3/4 cup sugar
• 1 1/2 cups heavy cream
• 1 1/2 cups whole milk
• 2 teaspoons vanilla extract
• 1 cup fresh or frozen blueberries (unthawed if frozen)
• Powdered sugar to finish

DIRECTIONS – Blueberry Bread Pudding Muffin Recipe

Cut the bread into rough 1-inch cubes. Combine with the cinnamon in a large bowl.

In a separate bowl, whisk together the eggs, sugar, cream, milk, and vanilla. Pour the over the bread. Cover with plastic wrap and refrigerate overnight (8-12 hours).

Preheat oven to 325°F. Use 12 paper liners to line a muffin tin.

Remove bread mixture from the refrigerator and stir in blueberries. 

Divide the mixture among the 12 muffin cups.

Bake 45 minutes until golden brown on top. Remove to a wire rack to cool, dusting with powdered sugar after 10 minutes. 

NUTRITION INFO – Blueberry Bread Pudding Muffin Recipe

Serving size: 1 muffin
Servings: 12
Calories 261
Total Fat 10g
Saturated Fat 5g
Cholesterol 105mg
Sodium 306mg
Total Carbohydrate 36.2g
Dietary Fiber 1.3g
Total Sugars 17.9g  
Protein 7g  
Vitamin D 28mcg
Calcium 114mg
Iron 2mg
Potassium 133mg