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Thanksgiving Recipe Call Pt. II: Blueberry Muffin Bread Pudding

Today’s installment of the Great Thanksgiving Recipe Call of Two Thousand Eleven comes to us from Daniel Temmesfeld. Thanks, Dan!

Got a last Thursday of November recipe worthy of sharing? Send it to me! No more pecan pies though, ok?

Blueberry Muffin Bread Pudding

Makes 10-12 servings

10 blueberry muffins (your favorite recipe or box mix)
1 cup fresh or thawed frozen blueberries
2 cups soy/rice/almond milk
1/2 cup sugar
Egg Replacer for equivalent of 4 eggs
2 teaspoons cinnamon
1 1/2 teaspoons vanilla extract
optional: whipped “cream” and fresh berries

Preheat oven to 350 degrees.
Crumble ½ of the muffins into a greased baking dish.
Add 1 cup blueberries in a layer.
Crumble remaining ½ of the muffins over the top.
In a bowl, beat together milk, egg sub, sugar, cinnamon and vanilla.
Pour mixture over crumbled muffins.
Bake for 40 minutes, until pudding puffs and forms a crust.
Spoon warm pudding into individual serving dishes and top with whipped topping and fresh blueberries.

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