If you read my previous post, you won’t be surprised to hear that even though my Whole Wheat Blueberry Muffins are totally delicious, it was nearly impossible for us to eat our way through all 24 of them over this weekend.
We even shared a few with our friends but still had some left over. While we LIKE sweets, we are more savory-fans. And that’s why you’ve probably noticed that I don’t often share sweet-recipes.
Instead of just freezing them for later, I decided to be creative and re-purpose my whole wheat blue berry muffins into a delicious Sunday Dinner Dessert.
Whole Wheat Blueberry Muffin Cheesecake Bread Pudding…….PHEW, that’s a mouthful, right?? But beyond delicious and super easy for a brunch treat or dessert.
And we’re totally enjoying it INSTEAD of having a big Sunday dinner.
You only live once. It’s okay to have dessert for dinner.
And if you’re feeling especially fancy, serve your Whole Wheat Blueberry Muffin Cheesecake Bread Pudding with my Vanilla Pudding Sauce.
As I am typing this post, Ray is nearly drinking the sauce. It’s that good.