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Plated blueberry bread pudding with glaze drizzle and fresh blueberries, served on a white plate beside a fork

7. Blueberry Muffin Bread Pudding

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 6 large blueberry muffins cut into cubes
  • 1 package 8 oz cream cheese, softened and cubed
  • 6 large eggs
  • 1 cup milk
  • 1/4 cup maple syrup

Method
 

  1. Place the cubed muffins and cream cheese pieces into a greased slow cooker.
  2. Whisk the eggs, milk, and maple syrup together. Pour over the muffins.
  3. Cook on low for 3 hours. Serve warm with extra syrup if desired.