Bakerella’s Insanely Easy Blueberry Muffin Bread Pudding

05/23/2014 at 11:22 AM ET

Bakerella's blueberry muffin bread pudding
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 Peachy Bread Pudding 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!

Bakerella's blueberry muffin bread pudding
Courtesy Bakerella

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.

Bakerella's blueberry muffin bread pudding
Courtesy Bakerella

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

Bakerella's blueberry muffin bread pudding
Courtesy Bakerella

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!

Bakerella's blueberry muffin bread pudding
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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Showing 18 comments

John on

That looks revolting–overly sweet and processed. Ugh.

Liz on

This is a great idea and looks yummy.

leigh on

Who has leftover blueberry muffins!?!?!? They don’t last in my house for sure.


I made once when I had leftover day-old cider donuts. It was great!

babs on

Probably delicious, but you may as well just slather it all over your thighs and your arteries.

M. on

I swear Bakerella is going to be the next Paula Deen. Her food is so over the top sugary and processed. You could at least try to make it somewhat healthy…

LuvLeeRita on

Thank you for your contribution to the obesity of America. Looks delish.

Anonymous on

I don’t think would work mainly because the best bread pudding is made from stale, heavy bread. I would think blueberry muffins would just turn to mush. Hard to imagine.

Wendy on

Okay, we made this for Memorial Day dessert and it was wonderful.

Or rather, we made our normal bread pudding recipe and used blueberry muffins instead. It was wonderful, actually, and the blueberry muffins do NOT turn to mush.

Paula on

That’s a good idea for leftover muffins.

Sandra on

That’s why you make changes to parts of the recipe that you don’t agree with and make it suit your needs. Paula Deen isn’t contributing to anything other than her pocket book. Besides, if anyone follows any cook/chefs recipes to a “T” on a daily basis, you will get fat, among other things, but it all boils down to….Choice.

Selena on

I guess it’s ok if you’re bringing it to a brunch with lots of people who only eat a bit or two. Looks like it’s chuck full of fat and sugar. I think there are better recipes out there.

Donna on

Did anyone actually make the dish? Some of us can live with a little weight on our bones. Remember what you mothers said about not saying anything at all!

B. on

Why such criticism? It is all portion control people. I hardly think a serving of this is going to cause obesity. The chefs do not expect anyone to eat the whole entire dish at one time. A balanced diet makes room for servings from all food groups. “Let no corrupt communication proceed out of your mouth but that which is good to the use of edifying, that it may minister grace to the hearers.” Eph 4:29

Conni on

Reworking many recipes while adapting to a gluten and dairy free lifestyle. Follow Bakerella’s recipe with subs like coconut milk and cream; ENER G egg replacement; and gluten free muffins and rolls. Vanilla is not my friend either, so I swapped out for maple. The mix of breads was a great solution for after Thanksgiving and a healthy version of Bakerella’s awesome recipe. Thanks so much for a new option for years to come.

Natalie on

I made this tonight to use up blueberry muffins. It is very sugary and unhealthy, but it was made to be a treat! That means just a little! I thought it was delicious.

Monika on

Used almond milk and coconut sugar for the custard and left over gluten free banana muffins I toasted in the oven for 15 minutes before soaking. Baking now! Smells great.

Jessica on

I can’t believe how judgmental and rude people are being over a silly dessert recipe. It’s called MODERATION, it’s ok to indulge once in a while, get over it! Look at yourself, and fix all the problems in your own life before attacking others, no one is perfect sheesh.
ANYWAYS, I just stopped by to ask approximately how many cups of muffins do you think 4 jumbo muffins make? I have several leftover regular size homemade cranberry-orange muffins that I would like to try this recipe on! 🙂 Thank you!

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