Blueberry French Toast Bread Pudding
(9 - 12 Servings)
2 pkgs. "JIFFY" Blueberry Muffin Mix
- 2 eggs
- 1/2 cup milk
- 3-1/2 cups half and half
- 4 eggs
- 3 egg yolks
- 1/4 cup brown sugar, firmly packed
- 1/2 cup maple syrup
- 1/2 cup pecans, chopped and toasted
Preheat oven to 400°F. Grease muffin pans or use paper baking cups.
Prepare muffins as directed on package. Bake 13 - 15 minutes. Cool completely and cut each into 8 pieces. Reduce oven temperature to 325°F. Grease a 9” square pan. Place muffin pieces in bottom of pan and set aside. For custard, heat half and half in sauce pan, just until boiling. Remove from heat. In separate bowl, whisk eggs, egg yolks, brown sugar and syrup. Whisk into half and half until blended. Pour over muffin pieces, pressing down to submerge all pieces. Let stand for 15 minutes. Sprinkle pecans over top. Bake 45 – 50 minutes or until firm. Serve warm with maple syrup. Sprinkle bacon over top (optional).