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Apple, Cheddar & Bacon Bread Pudding Recipe
Apple, Cheddar & Bacon Bread Pudding Recipe photo by Taste of Home
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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 Jones Dairy Farm Dry-Aged 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 and 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


Reviews for Apple, Cheddar & Bacon Bread Pudding

AVERAGE RATING
(2)
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5 Star
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4 Star
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MY REVIEW
DDPLoeches User ID: 1536323 257476
Reviewed Nov. 30, 2016

"I read this recipe and couldn't decide whether it was a side dish or a dessert, but I decided to try it. I used about 1/4 lb of bacon, added a 3rd apple because mine were small, mixed the cinnamon with the apples instead of with the egg mixture, used end pieces from loaves of whole wheat sandwich bread and baked it almost immediately after pouring the egg mixture (with skim milk) over it all. (I left the other ingredients the same as the recipe calls for.) I served it with split pea soup (and garlic toast). We ate it as a side dish, and then we ate more for dessert.

It was delicious! I actually preferred it without maple syrup (and I didn't offer nuts). It came out of the oven looking like a souffle, and it was really good! My husband suggested it would make a good breakfast. Give it a try!"

MY REVIEW
Marie003 User ID: 3382952 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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