Muffin Bread Pudding with Bourbon Sauce — Cross Creek Sandwich Shop

Leftover muffins are the perfect base for this Boozy bread pudding.

Prep time: 30 mins
Bake time: ~40 mins

Pro tip: A glass or ceramic pan is best for cobblers and bread pudding, while a metal baking pan is better for breads and flaky desserts!

BREAD PUDDING INGREDIENTS

Leftover muffins (we prefer blueberry)
Fresh blueberries
1 cup milk
1 1/4 cup heavy cream or milk
4 eggs
1 1/2 cup sugar
1/2 cup butter

BOURBON SAUCE INGREDIENTS

1/2 cup butter
1 cup sugar
1/4 cup milk or cream
2 tbsp bourbon

BREAD PUDDING DIRECTIONS

First, cut your muffins into bite-sized chunks.

Put chunks in a casserole dish and add fresh blueberries.

Mix milk, heavy cream, eggs, sugar, and vanilla in a bowl.

Pour mixture over muffin pieces and let sit for 30 minutes before baking.

Heat oven to 350 degrees.

Once your 30 minute resting period is up, bake bread pudding for 35-40 minutes.

BOURBON SAUCE DIRECTIONS

In a saucepan, stir butter, sugar and milk (or cream) together.

Cook over medium high heat until sugar dissolves.

Remove from heat and slowly stir in bourbon.

Scoop your bread pudding into a serving bowl and drizzle as much sauce as you want!

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