MENU
 
 
 
 

  • Maple Bacon Bread pudding

    1 vote
    Maple Bacon Bread pudding
    Cook time:
    Servings: 10
    by Terri Wirtz
    1 recipe
    		 >
    Creamy bread pudding made the night before serving. Substitute soft Italian loaf, brioche, or Hawaiian bread for challah.

    Ingredients

    • 1-1/4 c. heavy cream or half-and-half
    • 1 c milk
    • 1/ c. pure maple syrup
    • 5 eggs
    • 1 t. dijon mustard
    • 1 t. crumbled dried sage
    • 1/2 t. salt
    • 8 - 1" thick slices challah bread, toasted and cut into thirds
    • 1/2# bacon cut into 1/4" pieces, cooked and drained
    • 3 c. shredded sharp cheddar cheese
    • 2/3 c. chopped pistachio nuts or pecans

    Directions

    1. Grease a shallow 2-qt casserole dish. Whisk together cream, milk, syrup, eggs, mustard, sage and salt in a bowl. lay half the bread in the prepared pan. Top with half the cooked bacon, half the cheese and half the nuts. Repeat layers. Pour egg mixture over top, cover, and refrigerate overnight.
    2. Remove pan from refrigerator 30 minutes before baking. Preheat oven to 350F Uncover pan and bake about 40 minutes until bubbly and golden. Remove from oven and let stand 10 minutes before serving. Serves 10.
    3. Per serving: 460 cal, 32g fat, 175mg chol., 16g prot, 28g carbs, 1g fiber, 580mg sodium

    Similar Recipes

    Leave a review or comment