Maple candied bacon adds a scrumptious sweet and salty flavor to these delicious bread pudding muffins, easy to make in under an hour!
One of the benefits of being a food blogger is that you can easily leverage delicious food in exchange for things. Things such as an early Saturday morning ride to a friends birthday party in exchange for delicious bread pudding muffins!
This dessert bread pudding is made with gluten free mini brownies and fresh strawberries for a scrumptious gluten free brownie bread pudding recipe!
Today’s post is sponsored by All But Gluten.
It’s Friday the 7th of February, which means it’s one week until Valentine’s Day.
Whether you’re single and making desserts for friends, family or co-workers, or you’re in a relationship and making something delicious for your significant other, nothing says “Be My Valentine” more than chocolate!
All of these recipes were born out of a combination of ingredients which I had in my refrigerator that needed to be used!
This weekend was my roommate Ryan’s last in the house. He moved to LA yesterday to pursue a new career. We threw a “BYOM” BBQ… which stands for “Bring Your Own Meat”. Basically, myself, Ryan and his girlfriend made the sides, sangria and dessert, while everyone else brought something to throw on the BBQ!
The moral of this story is, we told everyone that we’d have the sides to go with burgers, hot dogs, etc. including ketchup, mustard, buns and so on.
Needless to say, this memo got lost somewhere and we ended up with 4 packages of unopened hot dog and hamburger buns after the party! Point being, the hot dog buns were turned into this delicious new recipe!
Tomato Herb Cheddar Bread Pudding Ingredients
3 cups leftover bread or buns (cubed)
3 eggs (whisked)
1 cup milk
½ tsp black pepper
1 tbsp fresh basil (minced)
1 tbsp fresh rosemary (minced)
1 tbsp fresh Italian parsley (minced)
1 tbsp green onions (minced)
4 cloves garlic (crushed)
1 cup grape tomatoes
1 cup cheddar cheese
Tomato Herb Cheddar Bread Pudding Instructions
Preheat the oven to 375°F.
Whisk the eggs, milk, pepper, basil, rosemary, parsley, green onions and garlic together in a small bowl.
Place the bread in a large skillet or baking dish and pour the mixture over the bread.
Toss lightly until all of the bread is coated then top with the tomatoes.
Sprinkle the cheddar cheese evenly across the top.
Place in the oven and bake for 30 minutes. Cover with foil and bake for an additional 15-20 minutes. This step prevents the cheese on top from burning (because nobody likes burnt cheese!)
While I enjoyed this recipe thoroughly yesterday, I can’t wait to serve it in the fall with warm soups and chilies. It will also make a beautiful and scrumptious side dish at the holidays!
Hawaiian bread & fresh fruit are combined in this delicious blueberry banana bread pudding recipe. Perfect for brunch or dessert!
In addition to bacon, blue cheese and pizza, blueberries also top the list of my food obsessions. I love eating the little colorful berries like they’re candy, straight out of the farmers market carton.
I also love cooking with them. I got the idea to make them into a breakfast bread pudding when my Mom was coming to visit. She’s a very picky eater but loves french toast and blueberry muffins, so I decided to make a hybrid of the two and Blueberry Bread Pudding was born!
As I began preparing the recipe Saturday morning I saw a couple ripe bananas sitting in the pantry and thought, “well that would be a tasty addition” (yes, my thoughts get their own quotations 😉 ) so I threw a sliced up fresh banana in with the blueberries. I also decided to incorporate the brown sugar into the recipe in the form of a crumble right on top. The result was a new sweet and delicious breakfast dish!
12 Hawaiian sweet rolls
3 eggs (whisked)
2 cups milk (soy or regular)
1 tsp vanilla
1/2 tsp lemon juice
1/2 tsp nutmeg
1 tsp cinnamon
1 banana (sliced)
1 pint blueberries
1/3 cup brown sugar
2 tbsp flour
1 tbsp butter
1 tbsp honey
1 tbsp powdered sugar
Start by cubing the Hawaiian sweet rolls.
Then place them in a greased 9 x 13 casserole dish.
Whisk together the eggs, milk, vanilla, lemon juice, nutmeg and cinnamon.
Then pour the mixture over the Hawaiian sweet rolls.
Toss the bread and mixture together then top with the sliced bananas and blueberries.
Next combine the brown sugar and flour, fold in the butter and mix until a crumble forms then sprinkle over the bread pudding.
Place in the oven at 375°F for 40 minutes.
Drizzle the honey on top and dust with the powdered sugar.