Best 10 Bacon Bread Pudding Recipes

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Welcome to the delectable world of bacon bread pudding, a culinary masterpiece that tantalizes taste buds and leaves you craving for more. This delectable dish is a harmonious blend of sweet and savory flavors, where the richness of bacon and the softness of bread unite in a symphony of textures and aromas. Join us as we embark on a journey to discover the ultimate bacon bread pudding recipe, exploring variations, techniques, and secrets to create a dish that will steal the show at any gathering. We'll delve into the culinary history of this dish, uncovering its origins and the reasons why it has captured the hearts of food enthusiasts worldwide. Get ready to explore a world of culinary delights as we unveil the secrets of making the perfect bacon bread pudding.

Here are our top 10 tried and tested recipes!

APPLE, CHEDDAR & BACON BREAD PUDDING



Apple, Cheddar & Bacon Bread Pudding image

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

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h15m

Yield 9 servings.

Number Of Ingredients 13

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 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

Steps:

  • 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 until puffed and golden, and a knife inserted in the center comes out clean, 45-55 minutes. 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 Facts : Calories 505 calories, Fat 26g fat (10g saturated fat), Cholesterol 155mg cholesterol, Sodium 729mg sodium, Carbohydrate 50g carbohydrate (35g sugars, Fiber 2g fiber), Protein 19g protein.

SAVORY BACON AND CRAB BREAD PUDDING EGGS BENEDICT



Savory Bacon and Crab Bread Pudding Eggs Benedict image

This will certainly make any brunch special, especially a Mother's Day brunch, which will be here before you know it.

Provided by Chef John

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Sandwich Recipes

Time 48m

Yield 2

Number Of Ingredients 19

1 tablespoon butter
3 cups dry bread cubes
1 teaspoon vegetable oil
1 strip bacon, chopped
¼ cup minced onion
¼ cup minced red bell pepper
⅓ cup chicken broth, or more as needed
⅓ cup heavy cream
1 large egg
½ lemon, juiced
1 tablespoon chopped fresh tarragon
1 teaspoon fresh lemon zest
4 ounces fresh lump crabmeat
salt and fresh ground pepper to taste
1 pinch cayenne pepper, or to taste
½ tablespoon distilled white vinegar
2 eggs
¼ cup hollandaise sauce
1 pinch cayenne pepper, for garnish

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Butter the insides of 2 (10-ounce) ramekins and place on a baking sheet.
  • Place bread cubes into a large bowl, set aside.
  • Heat vegetable oil in a large skillet over medium heat; cook and stir bacon in hot oil until browned and almost crisp, 5 to 6 minutes. Remove excess oil from skillet and discard.
  • Stir in onion and cook for about 2 minutes. Stir in red pepper and cook for an additional minute.
  • Stir in chicken broth and heavy cream; cook until mixture begins to simmer, about 1 to 2 minutes.
  • Pour cream mixture over bread cubes and mix thoroughly until all liquid is absorbed.
  • Stir in 1 egg, lemon juice, tarragon, and lemon zest.
  • Mix in crabmeat, salt, black pepper, and cayenne pepper.
  • Spoon Mixture into prepared ramekins and bake in a preheated oven until tops are golden brown, about 20 minutes.
  • Remove ramekins from oven and top each bread pudding with a poached egg. Spoon hollandaise sauce over each egg. Garnish with cayenne pepper.

Nutrition Facts : Calories 717.5 calories, Carbohydrate 43.2 g, Cholesterol 481.1 mg, Fat 48.7 g, Fiber 3.8 g, Protein 28.9 g, SaturatedFat 23.3 g, Sodium 1300.8 mg, Sugar 5.4 g

SCARBOROUGH FAIR - SAVOURY BACON, ONION AND HERB BREAD PUDDING



Scarborough Fair - Savoury Bacon, Onion and Herb Bread Pudding image

I named this dish after my home town, Scarborough, in the North of England - and yes, they really do have a "Scarborough Fayre" every year! And, this recipe does contain "parsley, sage, rosemary and thyme"! This is a very old recipe for savoury bread pudding - often served before the meal, just as Yorkshire Pudding used to be, to take the edge of your appetite & stop you eating too much meat! I added the bacon, but normally it is just made with pounded stale bread mixed with herbs, chives or onions, eggs and any dripping that was available. A delicious savoury dish - serve it with lashings of onion gravy as a light supper, brunch or lunch dish, or as an appetiser, also with gravy. This makes a wonderful accompaniment to roast pork and roast chicken. I have also been known to eat slices of this cold & it's ideal for picnics. Don't throw your crusts away, but process them in a food mixer and freeze them in zip-lock bags.....voila, ready made bread crumbs!

Provided by French Tart

Categories     Lunch/Snacks

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 12

400 g whole meal bread, crusts removed
300 ml hot vegetable stock or 300 ml ham stock
4 large onions, peeled and finely chopped
200 g smoked lardons or 200 g smoked bacon, cut into small pieces
1 tablespoon chopped fresh parsley
1/4 teaspoon chopped fresh sage
1/4 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh thyme
3 large eggs, beaten
3 ounces shredded vegetable suet or 3 ounces melted butter
salt
black pepper

Steps:

  • Pre-heat oven to 190C/375F/gas mark 5.
  • Grease a large baking dish or tray about 12" by 8" in size.
  • Tear the bread into small pieces and pour the hot stock over the bread - mix well and allow to soak for about 1 hour.
  • Meanwhile, cook the bacon over a medium to high heat; as soon as the fat starts to run, add the chopped onions. Stirring the bacon and onions constantly, cook them together for about 15-20 minutes, or until the onions are soft and the bacon is crisp.
  • Add the bacon and onion mixture to the soaked bread and mix well.
  • Add the rest of the ingredients - continue to mix them together thoroughly.
  • Pour the bread pudding into the greased dish or tray, level the mixture out with a spoon and bake for 40 to 50 minutes until well risen, firm to the touch and golden brown.
  • Take out of the oven and allow to "rest" for 5 minutes before cutting into squares.
  • Serves 4 people as a light supper or lunch dish with gravy and 6 people as an appetiser, also with gravy if you wish.
  • Also great for picnics, brunch or breakfast.

SAVORY PEAR, GORGONZOLA, AND BACON BREAD PUDDING



Savory Pear, Gorgonzola, and Bacon Bread Pudding image

This bread pudding isn't a typical dessert bread pudding. Instead it's a savory dish that makes a great side or a flavorful main dish. Use it anytime an adult macaroni and cheese would fit the meal, and you won't be disappointed. As a side note, this tastes even better as rewarmed leftovers than it does fresh out of the oven, so make enough to take for lunch tomorrow!

Provided by TechBoyBen

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 3h

Yield 12

Number Of Ingredients 13

¼ cup butter
1 onion, chopped
5 cloves garlic, minced
1 pound thick-cut bacon
2 pears - peeled, cored, and thinly sliced
5 eggs
5 egg yolks
3 cups heavy whipping cream
2 tablespoons ground black pepper
1 tablespoon salt
1 tablespoon Italian seasoning
20 ounces cubed French bread
1 pound crumbled Gorgonzola cheese

Steps:

  • Melt butter in a large skillet over medium-low heat. Add onion and garlic; cook, stirring occasionally, until golden brown, about 20 minutes.
  • Place bacon in another large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving grease in the skillet.
  • Cook pear slices in reserved bacon grease over medium-low heat until golden, 2 to 3 minutes per side. Drain pear slices on paper towels.
  • Beat eggs and egg yolks in a large bowl until smooth. Add heavy cream, black pepper, salt, and Italian seasoning; mix until well-blended.
  • Place half the bread cubes in a 9x13-inch glass baking pan. Sprinkle half the Gorgonzola cheese on top. Pour onion mixture over cheese. Spread half the bacon and pears on top. Repeat layering remaining bread, Gorgonzola cheese, and pears, ending with bacon. Pour egg mixture slowly and evenly over layers. Press down with a spatula or a gloved hand to prevent bread from overflowing.
  • Place baking pan in the refrigerator until bread soaks up egg mixture, at least 1 hour and up to overnight.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Bake bread pudding in the preheated oven until top is golden brown, covering with aluminum foil if needed, 40 to 55 minutes. Remove from oven and let dish set before serving, about 15 minutes.

Nutrition Facts : Calories 659.1 calories, Carbohydrate 36.3 g, Cholesterol 308.7 mg, Fat 46.8 g, Fiber 2.8 g, Protein 23.8 g, SaturatedFat 26.2 g, Sodium 1637.8 mg, Sugar 5 g

SAVORY CORN AND BACON BREAD PUDDING #RSC



Savory Corn and Bacon Bread Pudding #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. Your guests will love this comforting side dish, which adds a gourmet touch to any entree, such as pork, chicken or fish.

Provided by kitchenchemistrypro

Categories     Weeknight

Time 1h25m

Yield 6 cups, 4-6 serving(s)

Number Of Ingredients 16

4 tablespoons olive oil, divided
2 cups cubed French baguettes (1 inch cubes)
1 (1 ounce) package Hidden Valley® Original Ranch® Dressing and Seasoning Mix
2 tablespoons finely chopped shallots
1 cup corn (fresh or frozen)
6 slices bacon, cooked and rough chop
3 large eggs
2 cups half-and-half cream
1/2 cup sharp cheddar cheese, shredded
1/2 teaspoon hot sauce (preferably Red Hot)
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup panko breadcrumbs
1/3 cup parmesan cheese, grated
1/2 teaspoon lemon zest
3 sprigs fresh thyme, leaves removed and chopped

Steps:

  • Preheat oven to 350 degrees.
  • In a large skillet over medium heat, heat 2 tablespoons oil. Add bread cubes; stir to coat. Sprinkle with 1 tablespoons of Hidden Valley Original Ranch Seasoning. Cook and stir until bread begins to lightly brown. Remove from heat; transfer to a small bowl and set aside.
  • To the same skillet, heat the remaining oil over medium heat. Add shallot; cook and stir for 3-4 minutes or until crisp-tender (do not brown). Add corn and bacon. Cook 3 minutes longer. Remove to a small bowl to cool.
  • In a large bowl, whisk eggs, cream and 1 tablespoons Hidden Valley Original Ranch Seasoning until combined. Stir in cheese, hot sauce, salt and pepper. Gently fold in corn mixture and reserved bread cubes. Let stand for 3 minutes. Spoon into a 1-1/2 quart greased baking dish. In a small bowl, combine remaining topping ingredients; panko, parmesan cheese, remaining 1 T. of Hidden Valley Original Ranch Seasoning, lemon zest and thyme. set aside.
  • Bake, uncovered, for 20 minutes. Sprinkle with topping. Bake 25 minutes longer or until puffed, golden and a knife inserted near the center comes out clean. Serve warm.

Nutrition Facts : Calories 881.8, Fat 46.6, SaturatedFat 18.7, Cholesterol 214.6, Sodium 1373.9, Carbohydrate 85.5, Fiber 4.1, Sugar 5.7, Protein 32.4

ARUGULA, BACON, AND GRUYèRE BREAD PUDDING



Arugula, Bacon, and Gruyère Bread Pudding image

Provided by Gina Marie Miraglia Eriquez

Categories     Cheese     Egg     Brunch     Side     Bake     Quick & Easy     Bacon     Arugula     Fall     Potluck     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 (main course) or 6 (side dish) servings

Number Of Ingredients 9

1 1/2 cups whole milk
1/2 cup heavy cream
5 large eggs
6 bacon slices
1 large shallot, finely chopped
3 garlic cloves, chopped
7 ounces baby arugula or baby spinach (6 1/2 cups)
6 cups cubed (1-inch) country-style bread (1 pound)
5 1/2 ounces Gruyère cheese, coarsely grated (1 1/2 cups)

Steps:

  • Preheat oven to 375°F with rack in middle. Butter a 2-qt shallow baking dish.
  • Whisk together milk, cream, eggs, and 1/4 teaspoon each of salt and pepper in a large bowl.
  • Cook bacon in a 12-inch heavy skillet over medium heat, turning occasionally, until crisp. Transfer with tongs to paper towels to drain, then coarsely crumble.
  • Pour off all but 1 tablespoon fat from skillet. Increase heat to medium-high and cook shallot and garlic, stirring constantly, until golden, about 1 minute. Gradually add arugula and cook, stirring, until it wilts.
  • Stir arugula mixture, bacon, bread, and cheese into custard. Transfer to baking dish and cover with foil. Bake 30 minutes, then remove foil and bake until golden in spots, about 10 minutes more.

CHICKEN BACON RANCH BREAD PUDDING



Chicken Bacon Ranch Bread Pudding image

This recipe is not only delicious but it also is a great way to use both leftover chicken and leftover bread. It's a great Twist on chicken and dressing all in one comforting casserole.

Provided by Robin Lieneke

Categories     Chicken

Time 55m

Number Of Ingredients 16

4 chicken thighs, boneless skinless, diced in 1-inch cubes
1/2 lb bacon, cut into 1-inch pieces
1/2 onion, diced
1/4 c green pepper, diced
2 stalk(s) celery, diced
2 Tbsp extra virgin olive oil
2 Tbsp butter
2 tsp poultry seasoning
1 pkg ranch dressing mix
1 pkg hamburger buns, diced into 1-inch cubes
2 c heavy cream
1 c milk
3 eggs
1 tsp mustard
1 c cheddar cheese, shredded
1 c parmesan cheese, shredded

Steps:

  • 1. Put the bread cubes on a sheet pan in a single layer. Spray with butter flavored no stick spray and sprinkle with 1/2 tsp. of poultry seasoning and 1 tbsp. of ranch dressing mix. Bake in a 400-degree oven for 10 minutes until slightly crispy. Let cool slightly and then put in a large mixing bowl.
  • 2. Saute bacon until crispy and remove from skillet. Drain on paper towels and set aside. Remove all but 2 tbsps. of bacon grease from pan and add one tbsp. of olive oil. Add onions celery and green peppers and sprinkle with 1/2 tsp. of poultry seasoning and 1 tsp. of ranch dressing mix. Saute until onions are translucent.
  • 3. Pour the onion mixture over the cubes of bread including all pan drippings. In the same skillet add one tbsp. olive oil and 2 tbsps. butter. Sprinkle chicken with 1/2 tsp. poultry seasoning and 1 tbsp. ranch dressing mix. Saute until chicken is no longer pink throughout. Pour chicken and pan drippings over the bread mixture. Add reserved bacon pieces and 1/2 cup of Parmesan and all of the cheddar cheese. Toss together lightly until combined.
  • 4. In a medium bowl mix milk, heavy cream, eggs, mustard, 1/2 tsp. poultry seasoning and remaining ranch dressing. Mix until thoroughly Incorporated. Pour this mixture over the bread and chicken mixture and stir together. Let sit for 10 minutes
  • 5. Pour the chicken and bread mixture into a 8 by 11 pan which has been sprayed with no stick spray. Sprinkle with remaining parmesan cheese. Bake at 350 degrees for 45 minutes. Let stand 5 to 10 minutes before serving.

BACON BREAD PUDDING



Bacon Bread Pudding image

Provided by Ayesha Curry

Categories     dessert

Time 50m

Yield 6 appetizer or 12 main-course servings

Number Of Ingredients 9

12 slices thick-cut bacon
4 ounces breakfast sausage, casing removed
4 large eggs
1 cup half-and-half
Kosher salt and freshly ground black pepper
One small loaf brioche or challah (about 14 ounces), cut into 1/2-inch cubes (about 4 cups)
1 cup shredded Cheddar
2 tablespoons finely chopped red bell pepper
2 tablespoons chopped scallion

Steps:

  • Preheat the oven to 400 degrees F. Arrange the bacon, closely spaced, on a rimmed baking sheet. Bake, flipping halfway through, until the fat is rendered and the bacon is lightly browned but not at all crisp, about 10 minutes. Drain on paper towels.
  • Meanwhile, add the sausage to a medium nonstick skillet over medium heat. Cook, crumbling with a wooden spoon, until no longer pink, about 4 minutes. Drain alongside the bacon.
  • Reduce the oven temperature to 375 degrees F. Beat the eggs and half-and-half in a large bowl. Season with 1/2 teaspoon salt and a generous grinding of black pepper. Fold in the bread cubes and the cooked sausage and let soak for 5 minutes.
  • In a 12-cup muffin tin, line each cup with a slice of the bacon, making a ring so the ends overlap. Divide the bread mixture among the cups, using a tablespoon to keep it neat. Sprinkle the tops with half of the Cheddar, followed by the red pepper and scallion and then the rest of the Cheddar.
  • Bake until puffed and golden and a tester inserted into the center comes out mostly clean, about 20 minutes. Remove the bread puddings from the muffin tin with a fork. Serve hot or warm.

BRIOCHE BREAD PUDDING WITH BACON CRèME ANGLAISE



Brioche Bread Pudding with Bacon Crème Anglaise image

This recipe sounds really different, but trust me you'll love it. Its the salty sweet everyone looks for.

Provided by Maggie Barkoviak

Categories     Other Desserts

Number Of Ingredients 16

BREAD PUDDING
1 loaf brioche bread
2 c milk
2 c heavy cream
4 eggs
4 egg yolks
1 c sugar
1 Tbsp vanilla extract
SAUCE
8 oz bacon, rendered in oven until crispy
1/2 lb butter
1/2 lb dark brown sugar
2 c maple syrup
2 c heavy cream
1 Tbsp vanilla extract
bananas, sliced

Steps:

  • 1. Cut the crust off brioche. Cut brioche into 1-inch cubes.
  • 2. Spread them in a shallow pan and set aside. Mix the remaining ingredients, using an immersion blender.
  • 3. Strain the mixture and pour over the brioche, mixing well. Cover in plastic and refrigerate overnight.
  • 4. Grease a square pan and lightly sprinkle the bottom with sugar. Place the brioche mixture into the pan in an even layer, about 1½ inches thick. Sprinkle the top with sugar. Bake in 350° oven for 20 to 30 minutes, until golden brown.
  • 5. SAUCE: In a 3-qt. saucepan, melt the butter over medium heat until it becomes light brown. Whisk the brown sugar, maple syrup and heavy cream into the butter and bring to a boil. Add the bacon and vanilla extract.
  • 6. Using an immersion blender, mix sauce until bacon is in small pieces. Strain the sauce. To serve, cut the bread pudding into squares or rectangles. Top with a layer of fresh banana slices and sprinkle a thin layer of sugar on top. Use a torch on the dish to caramelize the sugar. Cover with sauce.

WHITE CHOCOLATE BACON BREAD PUDDING



White Chocolate Bacon Bread Pudding image

Lori sure knows how to take a timeless recipe and turn it up a notch. Using a bundt pan gives this bread pudding a beautiful presentation. The bacon and white chocolate chips add that salty/sweet flavor combination everyone loves to this bread pudding. This dessert will definitely wow guests.

Provided by Lori Frazee

Categories     Sweet Breads

Time 1h20m

Number Of Ingredients 11

1/2 loaf of bread of choice
6 eggs
6-8 slice bacon
1 c pecans, halved
1 pkg vanilla or white chocolate chips; 12 oz.
1/2 stick butter
1/2 c powdered sugar
2 Tbsp ground cinnamon
1 Tbsp vanilla
1 1/2 c brown sugar
3-4 c heavy whipping cream

Steps:

  • 1. Gather your supplies. Using non-stick spray, prepare bundt pan. Preheat oven to 350.
  • 2. Cut bacon into small pieces and place in a skillet over medium heat. As bacon is cooked fairly crispy, using a slotted spoon, transfer to a paper towel covered plated to absorb grease. Pour off most of the grease keeping some to toast up your pecans. This will add extra bacon flavor to the dish. Remove pecans to cool and rough chop.
  • 3. In layers, tear bread and place into bundt pan and sprinkle with brown sugar. Then, sprinkle some of the chocolate chips, pecans, and bacon. Add cinnamon and dot with small amounts of butter. Repeat until bundt pan is full. Lightly pack. NOTE: save 1/2 of the white chocolate chips for the icing and a bit of the bacon and pecans for decorating.
  • 4. In a four cup bowl or measuring cup, crack your eggs and fill the balance with the whipping cream. Add cinnamon and vanilla, Mix thoroughly by hand. At this point, I like to top the filled bundt pan with brown sugar. Now, SLOWLY pour the egg/ cream mix over the bread mix, evenly around.
  • 5. Depending on your oven, you may wish to use a water bath, with just a cookie sheet. My oven at home I do, but when I cook it on my Rec Tec Pellet Grill, I do not. To the oven, for firmer pudding, cook about 60-70 minutes. Check with a toothpick to see if done. However, if you like it loose, cook it less.
  • 6. Cool your bread pudding, I usually flip it over on a cake plate for it to loosen itself up.
  • 7. For the topping, place nearly all the white chocolate chips in a pan (save a few for decorating) on the stove top with a splash of the whipping cream. Heat until smooth. Add powdered sugar until your desired thickness of topping has been reached. Add a splash of vanilla and cinnamon if you like. Drizzle over bread pudding. To decorate, sprinkle with white chips, bacon, and pecans around. Enjoy!

Tips:

  • Use day-old bread for a firmer pudding.
  • Butter the bread slices liberally to prevent them from drying out.
  • Use a variety of cheeses for a more complex flavor.
  • Don't overcook the pudding, or it will become dry and crumbly.
  • Serve the pudding warm with a drizzle of maple syrup or fruit compote.

Conclusion:

Bacon bread pudding is a delicious and easy-to-make dish that is perfect for a weekend brunch or a special occasion. With its rich and savory flavor, this pudding is sure to be a hit with your family and friends. So next time you have some leftover bread, don't throw it away! Make bacon bread pudding instead.

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