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Abbey Sharp’s Chia & Supergrain Breakfast Berry Bread Pudding Muffins

Serves: 12

What You'll Need:

  • 3 eggs
  • 2/3 cup brown sugar
  • 1 tsp vanilla extract
  • 3/4 cup unsweetened vanilla soy milk
  • 3/4 cup unsweetened vanilla non-dairy creamer
  • ¼ tsp cinnamon
  • ¼ tsp salt
  • 6 cups (8 oz) Stonemill Chia & Supergrain bread, diced
  • ½ cup blueberries
  • ½ cup raspberries, halved
  • ½ cup strawberries, finely diced

Featured Bread:

What You'll Need To Do:

  • Preheat the oven to 325°F.
  • Line 12 muffin cups with paper liners.
  • Whisk the eggs with the brown sugar, vanilla, soy milk, creamer, cinnamon and salt.
  • Add the bread cubes and let sit in the custard for 15 minutes until well soaked.
  • Mix in the berries.
  • Scoopabout ½ cup into each of the muffin cups.
  • Press the pieces down so it’s very compact.
  • Bake for 20-27 minutes or until golden brown on top and a toothpick comes out clean.
  • Allow to cool.
  • Dust with powdered sugar and enjoy.

Featured Bread: