Home Breakfast Blueberry French Toast Bread Pudding with Smoky Bacon and a giveaway

Blueberry French Toast Bread Pudding with Smoky Bacon and a giveaway

by Laura

The 5th annual Martha White Muffin Mix Challenge is under way and this year they’re doing things a little differently. They’ve bumped up the timing of the contest to invite home bakers to submit their best recipes for those unexpected moments during the busy holiday season when you need a dish in a pinch.

To help celebrate the launch of the contest, they decided to prepare exclusive recipes for a small few of their favorite bloggers to share with their readers.  I happen to be one of the lucky few.  Maybe this recipe will  inspire you to develop your own creations for the contest. Now the folks at Martha White know I have a special fondness for French Toast. So Linda Carman, a  Martha White baking expert, created a recipe just for just for me and my readers – Blueberry French Toast Bread Pudding with Smokey Bacon.

This recipe has never appeared anywhere else and is exclusively for Real Mom Kitchen readers. Along with the recipe, they have also have a basket full of Martha White product and premiums for  one lucky readers.  Just leave a comment on this post telling me your favorite way to have french toast.  You have until Thursday September 6th at midnight (MST) to enter.

Info about the Holiday Muffin Mix Challenge on MarthaWhite.com. Their contest ends on 9/12 so you will have to hurry and enter.

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Blueberry French Toast Bread Pudding with Smokey Bacon

Exclusive Recipe: Real Mom Kitchen

 

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Blueberry French Toast Bread Pudding with Smoky Bacon


Ingredients

Scale
  • Crisco® Original No-Stick Cooking Spray
  • MUFFINS
  • 2 (7 oz.) packages Martha White® Blueberry Flavored Muffin Mix
  • 1 cup milk
  • CUSTARD
  • 3 cups half and half
  • 4 large eggs
  • 3 large egg yolks
  • 1/4 cup light brown sugar
  • 1/3 cup Hungry Jack® Original Syrup
  • 1/2 cup coarsely chopped pecans, toasted
  • TOPPINGS
  • Hungry Jack® Original Syrup
  • 8 strips smoked bacon, cooked and crumbled

Instructions

  1. HEAT oven to 425°F. Spray 12 medium muffin cups with no-stick cooking spray. Combine muffin mix and milk in medium bowl. Stir just until moistened. Fill muffin cups about 2/3 full. Bake 14 to 17 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 2 to 3 minutes in pan. Remove and cool completely. Cut into approximately 3/4-inch pieces.
  2. REDUCE heat to 325°F. Spray 9-inch square baking pan with no-stick cooking spray. Place muffin pieces in baking pan. Heat half and half in saucepan just until boiling. Remove from heat. Combine eggs, egg yolks, brown sugar and 1/3 cup syrup in large bowl. Gradually whisk into hot half and half until blended.
  3. POUR egg mixture over muffin pieces pressing down slightly to submerge. Let stand 15 minutes. Sprinkle pecans over top. Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Serve warm topped with syrup and crumbled bacon. Makes 8 to 10 servings
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37 comments

Amy M. September 7, 2012 - 3:26 pm

That looks soo good. My favorite way to have french toast is with butter, strawberry jam, and mounds and mounds of powdered sugar!

Michelle Evanich September 6, 2012 - 2:30 pm

I like my French Toast with a hot steaming cup of Coffee and sausage on the side.

Michelle September 5, 2012 - 9:27 pm

I love french toast with butter and powder sugar, simple, but oh so good!

Hilary Richards September 4, 2012 - 12:56 pm

I love french toast with peanut butter and strawberry freezer jam.

Nancie September 5, 2012 - 12:28 pm

The best French Toast starts with the batter. Eggs, milk, vanilla and cinnamon all whipped together. Dip in thick slices of Kings Hawaiian bread. When cooked I use cinnamon butter and top with a sauce of warmed crushed pineapple, chopped pecans and brown sugar. (Not for someone counting calories) Super Yummy!

Julie September 4, 2012 - 8:57 am

with strawberries and lots of butter
thansk

Shawn September 4, 2012 - 7:10 am

I like my french toast with strawberries and whipped cream in between the layers.

Regina K September 3, 2012 - 10:04 pm

I love French Toast made from Kings Hawaiian Bread, thick sliced and dipped in a buttermilk egg wash with cinnamon and a dash of nutmeg. Fried to perfection in butter and dusted with powdered sugar, topped with blueberry butter and fresh blueberries and served with warm maple syrup. Love blueberries and this recipe has my mouth watering and my stomach growling!

Barb September 3, 2012 - 6:24 pm

plain with tons of butter and powdered sugar

Nikki September 3, 2012 - 2:30 pm

I have to make mine vegan so I use a ton of butter and homemade buttermilk syrup!

Dezi A September 3, 2012 - 8:28 am

I love French Toast the plain, original way. Cooked in lots of butter and eaten with lots of syrup. 🙂

Cheryl Free September 3, 2012 - 2:03 am

My favorite way to have french toast is with butter and syrup 🙂 *Thanks* for the giveaway!

Tonya September 2, 2012 - 11:09 pm

I like my french toast with syrup and powdered sugar!

Janice Sirek September 2, 2012 - 8:03 pm

Fresh homemaded bread and warm buttery maple syrup are needed for my French toast.

debbie jackson September 2, 2012 - 5:46 pm

thick texas toast and lots of syrup debbie jackson,
djackson1958 at hotmail dot com

Tina September 2, 2012 - 4:55 pm

I’ve only had french toast made with regular bread or Texas toast but french toast made this way or with cinnnamon bread sounds divine.

Catherine September 2, 2012 - 4:40 pm

French toast casseroles are my favorite to feed a crowd!

LaDawn September 2, 2012 - 3:22 pm

Cream cheese stuffed french toast is YUMMY!

Kristi September 2, 2012 - 1:33 pm

French toast is my all time favorite breakfast item. I order it any time I go out to breakfast. My favorite way to have it is on thick homemade bread with real butter and lots of maple syrup.

Rochelle September 1, 2012 - 10:53 pm

I like regular french toast with vanilla, milk, eggs and maple syrup but this recipe looks fantastic. Thanks!

l larson September 1, 2012 - 10:42 pm

Made with cinnamon bread is the best!

Robyn September 1, 2012 - 9:28 pm

Thick toast with cinnamon, yummo!

Susan @ The Royal Cook September 1, 2012 - 8:17 pm

I love plain old french toast with maple syrup.

Ttrockwood September 1, 2012 - 8:16 pm

I love french toast made with sourdough bread and almond extract, lots of berries and maple syrup ontop!

Chriss September 1, 2012 - 8:06 pm

French toast with cinnamon bread is the best!!

Krisy Udelhoven September 1, 2012 - 4:54 pm

Huge fan of cream cheese stuffed french toast with strawberries on top…now wishing I had a plate of that in front of me!

Leslie September 1, 2012 - 4:22 pm

We love french toast made with cinnamon bread.

Terri September 1, 2012 - 2:09 pm

My family loves french toast casserole with a nut topping.

Becky September 1, 2012 - 1:46 pm

I love french toast with a little vanilla, cinnamon, touch of nutmeg and then with powdered sugar on it….Yummmmmm

Staci A September 1, 2012 - 1:08 pm

We love french toast topped with strawberries and whipped cream. Yum!

Casey C September 1, 2012 - 1:07 pm

I love french toast with cinnamon topping.

Jessica September 1, 2012 - 12:26 pm

My favorite French toast to make it the usual way with lots of vanilla and cinnamon with thick sliced bread.

TrishInFL September 1, 2012 - 12:03 pm

This looks like it may be my new favorite!

Denise B September 1, 2012 - 10:32 am

Baked, with cream cheese filling. Wonderful!

shirley elizabeth September 1, 2012 - 9:48 am

While I’m more so-so on french toast, my husband is ALL about it. I think he likes it best in the original form – thick pieces toasted on the griddle with cinnamon and homemade buttermilk syrup.

Amy September 1, 2012 - 8:52 am

My favorite way to have french toast is when my husband makes it. I think he adds brown sugar and I can never make it taste as good as he does!

Maralea September 1, 2012 - 8:46 am

Love French Toast made with Sourdough Bread, however, this looks so good I am going to have to give this a try! Thank you for the recipe!

Comments are closed.