WEDNESDAY MORNING
Wednesday morning in Southwest Harbor, Maine dawned foggy and cold, a good time to snuggle under the covers even though it is July and then wake up to a hot cup of coffee and blueberry muffin pudding. The breakfast pudding we serve at the Cranberry Hill Inn is one of our guests favorite breakfast starters. It is a simple recipe, but one that most guests request.
If you decide to surprise your family with this wonderful treat, remember that cooking is about creating and enjoying. I believe that recipes are meant to be guides to our final product, not directions that must be followed to the letter. If you don't have an ingredient or you want a different combination of flavors, feel free to experiment. Some of the great truths I have learned as I have gotten older are that you can repaint a wall if you don't like the color, and not everything you cook has to come out perfect. One other note if you are experimenting with cooking, keep track of what you are doing, if it turns out great you may want to repeat it.
Blueberry Muffin Pudding
This recipe was designed to use the many blueberry muffins that were left over at breakfast each morning. When you make several dozen a day you will tend to have too many.
With a whisk, mix in bowl 3 eggs, 2 cups milk, 3/4 c-1 c brown sugar, 1 tbsp pure vanilla extract
Crumble about 6 large blueberry muffins into mixture
Add as much cinnamon as you desire
Pour into greased baking dish and bake in 400 degree oven for 30-45 minutes
The pudding will puff up and brown on top.
Allow to cool for 10 minutes at least before spooning into cups for serving
For a very special treat top with Almond Whipped Cream
Whip together heavy cream, sugar and Almond extract until it is whipped cream
Not only is this recipe delicious but it will make your house smell define.
