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

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

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.