leftover bread pudding recipe

Leftover Muffin Bread Pudding

The first time I had bread pudding was as a newlywed on vacation in Door County, Wisconsin. We stayed at the most beautiful pink Victorian Bed and Breakfast I have ever been in. Maybe my eyes were clouded with love, but no other place has ever compared to this inn.

They had warm chocolate chip cookies coming out of the oven any time of the day and cool lemonade on the sideboard. They served the meals on this adorable handmade Hadley pottery. The place made a such an impression on me, I collected Hadley pottery myself and now have a complete set which reminds me of my time there.

The inn served an original breakfast fare such as fruit soup and blueberry cream cheese stuffed french toast. One morning they put bread pudding before us and then poured half and half over it. I was sold on bread pudding forever!

The innkeeper told me that they simply use the leftover muffins or bread from the day before. and happily gave me the recipe. Of course, I don’t eat wheat anymore, but my gluten- free muffins and breads work just as well.

Of course, with five children in the house, I very rarely have leftover muffins, but since I was testing my Gluten-free Strawberry Rhubarb Muffin recipe, I had several samples to work with. Bread pudding is also a great way to salvage any recipes that might not turn out as you expected them:)

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Leftover Muffin Bread Pudding
leftover bread pudding recipe
Servings
servings
Servings
servings
leftover bread pudding recipe
Instructions
  1. Spray an 8X8 pan. Crumble up muffins or breads.
  2. Whisk milks and eggs together. Add melted ghee and mix completely.
  3. Pour liquid over muffins and let stand overnight.
  4. Bake at 425 degrees for 30 minutyes.
  5. Reduce temperature to 350 and bake for 15 more minutes. Serve warm.
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Erin Sands is a Certified Culinary Nutrition Expert whose focus is on using food and nutrition to build health and reverse disease.

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