Bacon and Cheese Bread Pudding -

Description of this recipe: A savory bread pudding that is perfect for breakfast, brunch, or a light dinner. Packed with crispy bacon, plenty of cheese, and a creamy egg custard, this dish is comforting, satisfying, and incredibly easy to make. It’s a wonderful way to use up leftover bread and can be customized with your favorite cheeses and herbs.

Why you will love this recipe: You’ll adore this Bacon and Cheese Bread Pudding because it’s a fuss-free recipe that delivers maximum flavor with minimal effort. It’s incredibly versatile – feel free to adapt it with different cheeses, meats, or vegetables to suit your taste. Plus, it’s a great make-ahead dish, making it ideal for entertaining or busy weeknights. The combination of savory bacon, melted cheese, and a soft, custard-like bread base is simply irresistible.

Introduction: Bread pudding isn’t just for dessert anymore! This savory version takes the classic comfort food to a whole new level. Think of it as a cross between a breakfast casserole and a cheesy bread bake. It’s perfect for those mornings when you want something warm and satisfying without spending hours in the kitchen. The beauty of this recipe lies in its simplicity and adaptability. You can use any type of bread you have on hand, from crusty sourdough to soft white bread. The key is to let the bread soak up the egg mixture, creating a soft, custardy interior with a golden, cheesy crust. Whether you’re serving it for a weekend brunch or a cozy weeknight dinner, this Bacon and Cheese Bread Pudding is sure to become a family favorite.

Ingredients:

→ Main Ingredients

300g / 10 oz bacon, diced (or ham)
6 large eggs
1 1/4 cups milk (full cream or low fat)
1/4 tsp salt
Black pepper to taste
7 cups (packed) any plain bread (preferably slightly stale), cut into 2 cm / 1 inch cubes
2 cups cheese, shredded (cheddar, Gruyere, or a mix)

→ Optional Garnish

Parsley, finely chopped

Preparation:

Step 1: Heat a large non-stick frying pan over high heat. If not using non-stick, add a bit of oil to prevent sticking. Add all but 2 tablespoons of the diced bacon (reserve the remaining bacon for topping just before baking). Cook the bacon until it is lightly browned and crispy, rendering its fat. This step is crucial for infusing the bread pudding with that irresistible smoky bacon flavor. Once cooked, remove the bacon from the pan and drain it on a paper towel to remove excess grease. Set aside.

Step 2: In a large bowl, whisk together the eggs, milk, salt, and pepper. Ensure that the mixture is well combined, creating a smooth and homogenous custard base. The salt and pepper are essential for seasoning the bread pudding, so don’t skimp on them. You can also add a pinch of nutmeg or a dash of hot sauce for an extra layer of flavor.

Step 3: Add the bread cubes, 1 1/2 cups of the shredded cheese, and the cooked bacon to the egg mixture. Mix everything thoroughly until all the bread is evenly coated with the egg mixture. The bread should be well-saturated, ensuring a moist and custardy texture in the final product. Once mixed, cover the bowl and set it aside in the fridge for at least 30 minutes, or preferably overnight. This soaking period allows the bread to fully absorb the liquid, resulting in a more cohesive and flavorful bread pudding.

Step 4: Preheat your oven to 180°C/350°F (all oven types). While the oven is preheating, generously grease a 20cm/8″ springform cake tin with butter. The butter will prevent the bread pudding from sticking to the tin and will also add a rich, buttery flavor to the crust. Make sure to grease the sides and bottom of the tin thoroughly.

Step 5: Pour the bread mixture into the prepared cake tin. Gently pat down the mixture to compress it evenly in the tin. This ensures that the bread pudding bakes uniformly. Scatter the reserved uncooked bacon and the remaining 1/2 cup of cheese over the top of the bread mixture. Cover the tin loosely with foil to prevent the top from browning too quickly.

Step 6: Bake the bread pudding for 25 minutes with the foil on. Then, remove the foil and bake for a further 15 – 20 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean, indicating that the egg custard is fully cooked. If the top starts to brown too quickly, you can loosely cover it with foil again.

Step 7: Once the bread pudding is done, remove it from the oven and allow it to rest for 5 minutes before removing the springform or turning it out onto a serving plate. This resting period allows the bread pudding to set slightly, making it easier to slice and serve. Garnish with finely chopped parsley for a pop of freshness and color, if desired.

COOKING Rating: Easy

Serving Suggestions: This Bacon and Cheese Bread Pudding is delicious on its own, but it also pairs well with a variety of sides. Serve it with a fresh green salad, a side of fruit, or a bowl of creamy tomato soup for a complete meal. It’s also a great addition to a brunch spread alongside other breakfast favorites like eggs, pancakes, and waffles.

Tips:

For a richer flavor, use Gruyere or sharp cheddar cheese.
Add diced vegetables like bell peppers or onions for extra nutrients and flavor.
If you don’t have a springform tin, you can use a regular baking dish, but be sure to grease it well.
Prepare the bread pudding the night before and bake it in the morning for a stress-free breakfast or brunch.
If you want to add a little kick, include a pinch of red pepper flakes in the egg mixture.

Prep Time: 20 minutes

Cook Time: 40-45 minutes

Total Time: 1 hour – 1 hour 5 minutes (including soaking time)

Nutritional Information: (Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes) Calories: Approximately 350-400 per serving Protein: Approximately 20-25g per serving Sodium: Approximately 500-600mg per serving

Conclusion: This Bacon and Cheese Bread Pudding is a versatile and delicious dish that’s perfect for any occasion. Its easy preparation and adaptable nature make it a go-to recipe for both novice and experienced cooks. Whether you’re looking for a comforting breakfast, a satisfying brunch, or a simple dinner, this bread pudding is sure to hit the spot. So gather your ingredients, preheat your oven, and get ready to enjoy a warm, cheesy, and utterly irresistible treat.

5 Questions and Answers about this recipe:

Q1: Can I use different types of bread for this recipe? A1: Absolutely! This recipe is very forgiving when it comes to bread. You can use any type of plain bread you have on hand, such as sourdough, white bread, French bread, or even leftover rolls. The key is to make sure the bread is slightly stale, as it will absorb the egg mixture better. If your bread is too fresh, you can dry it out by leaving it uncovered overnight or toasting it lightly in the oven.

Q2: Can I make this bread pudding ahead of time? A2: Yes, you can definitely make this bread pudding ahead of time. In fact, it’s even better if you do! Preparing the bread pudding the night before and allowing it to soak in the fridge overnight ensures that the bread fully absorbs the egg mixture, resulting in a richer and more flavorful dish. When you’re ready to bake it, simply take it out of the fridge and pop it in the oven.

Q3: What other cheeses can I use in this recipe? A3: Feel free to get creative with the cheese! Cheddar and Gruyere are classic choices, but you can also use other cheeses like Swiss, Monterey Jack, or even a mix of different cheeses. If you like a little tang, try adding some goat cheese or cream cheese. Just make sure the cheese melts well and complements the flavors of the bacon and bread.

Q4: Can I add vegetables to this bread pudding? A4: Yes, adding vegetables is a great way to customize this bread pudding and make it even more nutritious. Diced bell peppers, onions, mushrooms, spinach, or tomatoes would all be delicious additions. Sauté the vegetables before adding them to the bread mixture to soften them and bring out their flavors.

Q5: What if I don’t have a springform pan? Can I use a different type of baking dish? A5: If you don’t have a springform pan, you can use a regular baking dish instead. Just make sure to grease the dish well with butter to prevent the bread pudding from sticking. You may also need to adjust the baking time slightly, depending on the size and shape of your dish. Keep an eye on the bread pudding and bake it until the top is golden brown and a skewer inserted into the center comes out clean.