Prep Time: 5 mins
Cook Time: 30 mins
Servings: 12
Abbey Sharp’s Chia & Supergrain Breakfast Berry Bread Pudding Muffins
Rate this recipe for points
27
Combine the goodness of our naturally fermented Chia & Supergrain bread with fresh or frozen berries and non dairy milk, and bake them until golden on top and fluffy.
Combine the goodness of our naturally fermented Chia & Supergrain bread with fresh or frozen berries and non dairy milk, and bake them until golden on top and fluffy.
Ingredients
- 6 cups (8 oz) Stonemill® Chia & Supergrain bread, diced
- 3 eggs
- 2/3 cup (85g) brown sugar
- 1 teaspoon (5ml) vanilla extract
- 3/4 cup (180ml) unsweetened vanilla soy milk
- 3/4 cup (180ml) unsweetened vanilla non-dairy creamer
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup (65g) blueberries
- 1/2 cup (65g) raspberries, halved
- 1/2 cup (65g) strawberries, finely diced
Directions
- Preheat the oven to 325° F (162° C).
- 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.
- Scoop about 1/2 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.
