- 3 tablespoons butter
- 2 medium apples, peeled and chopped
- 1/4 cup packed brown sugar
- 6 cups cubed day-old French bread
- 1 pound bacon strips, cooked and crumbled
- 1-1/2 cups shredded sharp cheddar cheese
- 5 large eggs
- 2-1/4 cups 2% milk
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup maple syrup
- 1/2 cup chopped walnuts
- In a large skillet, heat butter over medium heat. Add apples; cook and stir 2-3 minutes or until crisp-tender. Reduce heat to medium-low; stir in brown sugar. Cook, uncovered, 8-10 minutes or until apples are tender, stirring occasionally. Cool completely.
- In a greased 8-in. square baking dish, layer half of each of the following: bread, bacon, apples and cheese. Repeat layers. In a large bowl, whisk eggs, milk, cinnamon and salt; pour over top. Refrigerate, covered, several hours or overnight.
- Preheat oven to 350°. Remove bread pudding from refrigerator; uncover and let stand while oven heats. Bake 45-55 minutes or until puffed, golden and a knife inserted near the center comes out clean. Let stand 15 minutes before serving.
In a microwave-safe bowl, microwave syrup and walnuts until warmed, stirring once. Serve with bread pudding.
Freeze option: After assembling, cover and freeze bread pudding. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake and serve bread pudding with syrup as directed. Yield: 9 servings.
Reviews for Apple, Cheddar & Bacon Bread Pudding
"Before trying this recipe I totally disliked bread pudding of any kind. Mainly because they are too sweet and the bread comes out mushy. I didn't let it stand overnight in the refrigerator, I baked it immediately after it appeared that the bread had soaked up the custard sufficiently. As I do not care for the flavor of maple syrup I made a quick caramel sauce to serve drizzled over the top, after all, who doesn't like 'caramel apples'? This was sooo... amazing. You have got to try it. I first made this about 8 months ago. I needed a recipe that would use up some old bread and a lot of eggs so I am about to make this again. You can eat this any time of day. Absolutely fabulous!"