Normally when I bake muffins I use them for a couple breakfasts and freeze the rest to have later. But last week I made a batch of muffins…and it sat on the counter. I didn’t get around to freezing them. I had already served them for breakfast twice. And they were made with wheat, so Rebecca and I couldn’t eat them.
I decided to serve them again in a new way. I made bread pudding with them.
This was so easy to make. I assembled it in minutes. And Justin really enjoyed it.
The next time you have a few leftover muffins turn them into something new. Make a unique bread pudding with a variety of flavors. I happened to be using orange cranberry muffins. That’s definitely not a flavor of bread pudding I’ve ever made before.
This is a small dish since it’s made with a few muffins. But you could easily make it larger. This made enough for 2 or 3 servings.
Leftover Muffin Bread Pudding
2 or 3 muffins
1/2 cup milk
2 – 6 Tbsp. organic cane sugar, sucanat or coconut sugar (depends on the sweetness of the muffins)
Heat oven to 375 degrees F. Grease a small baking dish.
Add the eggs, milk and sugar to the baking dish. Beat with a fork. Crumble the muffins and add to the dish. Push the muffin pieces down to get fully coated. If there is not enough moisture add extra milk. Adjust sweetness to taste.
Bake for about 1 hour, until golden on top and baked through.
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