Once upon a time I bought 6 blueberry muffins from Costco and had no idea what to do with them because as much as I love muffins, I simply cannot eat 6 very quickly at all. And so, I took these blueberry muffins and, inspired by The Bakerella, created a blueberry muffin bread pudding that has lots of blueberries and peaches upon the top because I have a hard time leaving well enough alone.
When I was in high school, my best friend and I (shoutout to Annie – hi!!) would buy jumbo muffins from our local grocery store at least once a week (shoutout to Hornbachers – you da best) and we’d always wash it down with Coke Zero because hello. Great combination. (In retrospect, no. Not quite. Haha) My love for muffins is quite great.
Did you know that you can slice a muffin and make french toast out of it? I KNOW. Life changing.
When I first made this last summer, I put peaches on top because we had SO many from the farmers market. We literally bought a box of peaches every single week because fresh peaches are among the greatest things in life. I averaged about 4 peaches a day, I kid you not. Putting peaches on top turned out to be the best decision OF LIFE because the tart flavor and textural contrast is SO great for bread pudding!! Bread pudding can tend to be sort of bleh, just kind of a mush of bread and sugar and not really all that special or enjoyable. But the fresh blueberries and peaches really make this bread pudding AWESOME. And you can eat it for dessert AND breakfast. Don’t you love that?
Now, I’m all for doing things quickly and saving time, but! Please please make sure that this does, indeed, sit in the fridge overnight. No shortcuts! No cheating!
I’m definitely guilty of baking cookies even when the recipe says to chill the dough. I’m all like, NAH that’s not necessary, and then ten minutes later, I take Pangaea out of the oven.
Serves 6-8 people
4 jumbo blueberry muffins, cut into chunks
1 1/2 c heavy cream
1 c milk
1 T vanilla
1/3 + 1/4 c brown sugar
1/4 t salt
1 c blueberries
2 peaches, pitted and thinly sliced
Grease an 8×8 baking pan with nonstick cooking spray. Arrange muffin chunks inside the pan.
In a large bowl, whisk together the eggs, heavy cream, milk, vanilla, 1/3 c brown sugar, and salt. Pour this mixture over the muffin chunks. Sprinkle the blueberries on top. Lightly press the muffins and their friends down with a spatula
Refrigerate over night.
Preheat the oven to 325. Arrange the peach slices on top of the bread pudding and sprinkle the remaining 1/4 c brown sugar on top, as well.
Bake for an hour. Eaten fresh out of the oven or after a day in the fridge, this stuff can’t be beat.