Apple, Cheddar & Bacon Bread Pudding
Total TimePrep: 30 min. + chilling Bake: 45 min. + standing
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!
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!