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.
Blueberry French Toast Bread Pudding with Smokey Bacon
Exclusive Recipe: Real Mom Kitchen
- Crisco® Original No-Stick Cooking Spray
- 2 (7 oz.) packages Martha White® Blueberry Flavored Muffin Mix
- 1 cup milk
- 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
- Hungry Jack® Original Syrup
- 8 strips smoked bacon, cooked and crumbled
- 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.
- 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.
- 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