Turn leftover muffins into bread pudding! Cut up muffins (or any pastry or sweet carb-y thing). Whisk together 2 or 3 eggs, 1/2 cup of sugar, 3 cups of milk (I like a combo of whole and buttermilk), a pinch of salt, and any spices that pair well with your pastry (cinnamon cardamom and nutmeg are often good). Pour over the muffins in a greased baking dish, let soak for 20 minutes. Bake at 325 for about 1 hour, until custard is set and the pudding begins to brown.