If the winter months seem long, and cabin fever is setting in, maybe it’s time to invite some friends over for a cozy winter brunch. Whether you sit around the kitchen table for a traditional breakfast, or relax in the den with finger food, the casual camaraderie is sure to warm your heart. In the South, we’re all about sharing food, so don’t hesitate to take your friends up on their offer to bring something.
No matter what the menu, topping it all off with this delectable Blueberry French Toast Bread Pudding with Smoky Bacon is sure to delight your guests. We’ve talked before about bread puddings made with biscuits, but this one is even easier. Begin by baking up muffins using a Martha White® Blueberry Flavored Muffin Mix. The muffins can be made in advance and placed in the freezer if you want to get a little head start.
Cut muffins into cubes and place in a baking pan or dish. The custard is rich with cream, eggs and flavored with brown sugar and maple syrup. Pour the prepared custard over the muffins and top with chopped toasted pecans. Bake and sprinkle with crumbled bacon and syrup. The sweet and savory flavors are so enticing everyone will be coming back for more.
In its basic form, bread pudding is bread (sometimes stale) soaked in a mixture of eggs, milk or cream and sugar. Baked to creamy perfection, bread pudding is another testament to the creative genius of cooks using the ingredients they had on hand. Last summer we talked about the Southern version, Summer Biscuit Bread Pudding – delicious in its simplicity.
Although often made with chewy yeast bread, bread pudding may be made with any bread, even muffins or fruit breads. If you ever have leftover muffins, simply freeze until you have about a dozen. More than likely you won’t have leftovers, so mix up a couple packages (any flavor) of Martha White® Muffin Mix and prepare according to package directions.
The Blueberry French Toast Bread Pudding with Smoky Bacon recipe is perfect for a spring brunch. Melding flavors of blueberry muffins with a rich maple flavored custard and pecans are sure to take this bread pudding French Toast recipe to the next level.
This decadently delicious White Chocolate Banana Bread Pudding is a former recipe contest winner. Banana bread made from Martha White Banana Nut Flavored Muffin Mix is a tasty, but quick version of banana bread which also forms the base of the bread pudding. The rich custard is made with white chocolate baking chips. Top it all off with caramel topping for a crowd-pleasing dessert you’ll be asked to make time and time again.
The first time I heard of biscuit bread pudding was from a co-worker when she brought it to the Martha White® test kitchen. We prepared the recipe and instantly fell in love with it!
The original recipe was topped with cinnamon sugar – perfect for fall. You could also top it with fresh strawberries, transforming the recipe into a delicious fusion of bread pudding and strawberry shortcake.
Bread pudding is a dessert not originally associated with the South due to its traditional bread being made of yeast. Southerners began using left over biscuits to produce delicious custard pies which were made by combining eggs, sugar and milk or cream. The outcome is very similar to the custard used in bread puddings. Where did your bread pudding recipe originate? I would love to hear your story.