Preheat conventional oven to 375°F. Coat 33 muffin cups with nonstick cooking spray or paper line; set aside.
Pour cold water into mixing bowl. Add Bread Pudding with Cinnamon Mix and stir with a wire whisk until smooth.
Whisk in Strawberry Fruit Spread and stir until mixture is well combined.
Add bread and white chocolate chips; stir gently to combine. Allow bread to absorb most of the liquid mixture.
Fill each muffin cup with approximately 4 ounces muffin batter and press down gently.
Bake for 15 minutes or until toothpick inserted in the middle comes out clean.
Remove to rack and allow to cool for 10 minutes before removing.
Drizzle with Vanilla dessert topping before serving.
Use chocolate chips instead of white chocolate chips
Use Red Raspberry Preserves
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Ingredients
Directions
Preheat conventional oven to 375°F. Coat 33 muffin cups with nonstick cooking spray or paper line; set aside.
Pour cold water into mixing bowl. Add Bread Pudding with Cinnamon Mix and stir with a wire whisk until smooth.
Whisk in Strawberry Fruit Spread and stir until mixture is well combined.
Add bread and white chocolate chips; stir gently to combine. Allow bread to absorb most of the liquid mixture.
Fill each muffin cup with approximately 4 ounces muffin batter and press down gently.
Bake for 15 minutes or until toothpick inserted in the middle comes out clean.
Remove to rack and allow to cool for 10 minutes before removing.
Drizzle with Vanilla dessert topping before serving.
Use chocolate chips instead of white chocolate chips
Use Red Raspberry Preserves