Apple, Cheddar & Bacon Bread Pudding
Total TimePrep: 30 min. + chilling Bake: 45 min.
- 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 Eggland's Best 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 and golden, and a knife inserted in 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.
Nutrition Facts1 piece: 505 calories, 26g fat (10g saturated fat), 155mg cholesterol, 729mg sodium, 50g carbohydrate (35g sugars, 2g fiber), 19g protein.
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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!
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!