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Apple, Cheddar & Bacon Bread Pudding Recipe
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Apple, Cheddar & Bacon Bread Pudding Recipe

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I had this dish at a bridal brunch many years ago. It was so delicious that I created my own version, and this is the result. Now I make it all the time. Enjoy!—Melissa Millwood, Lyman, South Carolina
TOTAL TIME: Prep: 30 min. + chilling Bake: 45 min.
MAKES:9 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 45 min.
MAKES: 9 servings

Ingredients

  • 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
  • SYRUP:
  • 1 cup maple syrup
  • 1/2 cup chopped walnuts

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Apple, Cheddar & Bacon Bread Pudding in Freezer Meals Bookazine 2013, p19


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Marie003 250366
Reviewed Jul. 12, 2016

"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!"

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