Blueberry Parfait Bread Pudding

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The ultimate mashup between a breakfast and comfort dessert can be enjoyed any time of day.

 

Prep Time: 15 minutes
Cook Time: 50 minutes
Servings: 4

 

Ingredients:

4 Baker’s Source Blueberry Lemon with Almond Granola Streusel Parfait Muffins, cubed
1 large egg
1 large egg yolk
1 cup heavy cream
2 tablespoons maple syrup
½ teaspoon vanilla extract
¼ teaspoon salt
¼ cup white chocolate chips, melted
½ cup fresh blueberries
2 cups vanilla ice cream

 

Directions:

1.Preheat oven to 350°. Spray sheet tray with pan spray; spread muffin cubes in single layer on prepared tray. Bake 8 minutes or until slightly crisp; cool.

2.In medium bowl, whisk egg, egg yolk, heavy cream, maple syrup, vanilla extract and salt until combined.

3.Evenly divide muffins cubes into 4 (8-ounce) ramekins; evenly pour egg mixture over the top. Press muffin cubes down to immerse egg mixture; let stand 5 minutes. Bake at 350° for 30 minutes or until internal temperature reaches 160°.

To serve, drizzle 1 bread pudding with 1 tablespoon melted chocolate; top with 2 tablespoons blueberries and ½ cup vanilla ice cream