A little belated, last month’s Veggie Supper Club in Eugene had the theme of “Animated Flavor.”  We were to pick a cartoon and design a dish that represented it in some manner.  I made a Chester the Cheetah Cheetos-crust Mushroom Quiche (recipe here), and something I’d call “Gargamel’s Wish” – as in… he finally caught the Smurfs.  I used blueberries and one lone strawberry (aka “Papa Smurf“)…

Blueberry Muffin Bread Pudding

…

Makes 10-12 servings

Ingredients:

• 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
• 4 eggs or vegan egg replacer
• 2 teaspoons cinnamon
• 1 1/2 teaspoons vanilla extract
• optional: whipped cream and fresh berries

Steps:

1. Crumble ½ of the muffins into a buttered baking dish.
2. Add 1 cup blueberries in a layer.
3. Crumble remaining ½ of the muffins over the top.
4. Beat together milk, eggs, sugar, cinnamon and vanilla.
5. Pour mixture over crumbled muffins.
6. Bake for 40 minutes at 350 degrees until pudding puffs and forms a crust.
7. Spoon warm pudding into individual serving dishes and top with whipped cream and fresh blueberries.

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~Dan – Chali 2Na – Fish Outta Water