May 23, 2014 11:22 AM

Courtesy Bakerella

Angie Dudley, a.k.a Bakerella, is the author of the New York Times best-selling book Cake Pops and creator of Visit on Fridays for her sweet spin on celebrity recipes and more.

Bread pudding is a great way to turn stale or leftover bread into a dessert that can be made in endless flavor combinations.

Gail Simmons makes a [premium title=”Peachy Bread Pudding” url=”,,20713439,00.html”] that sounds amazing, but without having any fruit handy, I decided to try a bread pudding with some leftover blueberry muffins. It’s perfect since the fruit is already baked in!

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To start, cut four jumbo blueberry muffins (either from your favorite bakery or homemade from your favorite recipe) into small cubes and place in a deep 2-quart dish.

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Whip up a few easy ingredients — your bread pudding will soak in this creamy mixture to become extra-delicious.

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After you pour the combined mixture all over the muffin pieces, you’re almost done. Just chill in the refrigerator for at least an hour, then throw it in the oven to bake. It’s that easy!

When out of the oven, sprinkle the top with powdered sugar, or turn this into a breakfast dish by drizzling it with maple syrup. Just peachy. I mean, blueberry-y!

Courtesy Bakerella

Easy Blueberry Muffin Bread Pudding

4 jumbo blueberry muffins

3 eggs

½ cup sugar

1 tbsp. cinnamon

¾ cup milk

2 cups heavy cream

1 tsp. vanilla

¼ cup brown sugar

Powdered sugar, for dusting

1. Cut muffins into small cubes and set aside.

2. In a medium bowl, whisk eggs, sugar, cinnamon, milk, cream and vanilla until combined.

3. Arrange blueberry muffin pieces in a lightly greased 2 quart baking dish.

4. Pour mixture on top so all of the muffin pieces are covered. Press bread down to coat if necessary. Let soak for an hour or overnight.

5. When ready to bake, preheat oven to 325 degrees. Sprinkle top of bread pudding with brown sugar and bake for 60 minutes. Let cool for a few minutes, then sprinkle with powdered sugar and and serve warm.

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