Bread Pudding with Apple and Brown Sugared Bacon

November 20, 2011
2 Ratings
  • Serves 4
Author Notes

This is another "get most of it ready the night before'"casserole that reminds you a little of an eggy pancake and bacon breakfast. —inpatskitchen

Test Kitchen Notes

This recipe handily satisfies the craving for pancakes, without the hassle of all the pouring and flipping. The apples and candied bacon are key to balance in the dish, so don't skimp on them! I didn't find the optional additional maple syrup necessary, but I bet the flavor would play nicely if it were swapped out for the initial sugar in the recipe. —Jen Barthell

What You'll Need
  • For the brown sugared bacon, to be made on the day of serving:
  • 1/2 cup light brown sugar
  • 6 slices bacon
  • For the pudding, to be made the night before:
  • 5 cups cubed Italian or French bread (stale works well here)
  • 1 medium apple, peeled, cored and cut into a fine dice
  • 2 tablespoons butter
  • 4 eggs, beaten
  • 1 cup whole milk
  • 1 cup half-and-half
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 8 to 10 gratings of nutmeg
  • 1/4 teaspoon salt
  • Brown sugared bacon
  • Maple syrup, for serving (optional)
  1. For the brown sugared bacon, to be made on the day of serving:
  2. Place the brown sugar and bacon slices in a plastic bag and shake it around to lightly coat the bacon.
  3. Place the bacon strips on a wire rack set over a parchment lined baking sheet (easier clean up) and bake in a 350°F for about 20 minutes. The bacon will brown but won't be too crispy. Do this step just prior to putting the casserole in the oven. Out of the oven tear the bacon slices into small pieces and reserve.
  1. For the pudding, to be made the night before:
  2. Place the bread cubes evenly in a 10-inch round, buttered baking dish (or a dish similar in size).
  3. In a medium saute pan, sauté the diced apple in the butter just until the apple begins to soften a bit. Sprinkle the apple bits over the bread cubes.
  4. In a mixing bowl place the beaten eggs, the milk, the half and half, sugar, vanilla, nut meg and salt and whisk until nice and combined. Pour the mixture over the bread and apple making sure that the bread is submerged.
  5. Cover the casserole and refrigerate overnight.
  6. In the morning, after making the bacon, place the casserole in a 350°F oven and bake for 1 to 1 1/2 hours until the center is just set and the top is lightly browned. About 10 minutes before this happens, scatter the bacon pieces over the casserole and continue to bake for that last 10 minutes.
  7. Let the casserole rest for about 10 minutes out of the oven. Serve with your favorite maple syrup, if desired.

See what other Food52ers are saying.

  • Niknud
  • lapadia
  • koechin
  • Bevi
  • inpatskitchen

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!

15 Reviews

Niknud October 5, 2015
I may die of a coronary but it will totally be worth it!
inpatskitchen October 5, 2015
Thanks! Totally worth it1
lapadia September 29, 2015
Hi Pat, Wow, it's been a few years and I totally missed this recipe, it has my vote already...ha, ;) !
inpatskitchen September 29, 2015
Thanks Linda! It's a real treat!
D October 16, 2013
So delicious! I served it with maple syrup and a sprinkle of romano cheese on top. It almost felt like I was eating french toast with a gooey pudding texture and caramelized bacon crunchy goodness. Bravo!
inpatskitchen October 16, 2013
I'm so happy you enjoyed! Thanks so much!!
koechin March 18, 2012
made this the other day as written and it was loved by all who ate it all up. the bread i used was a artisan three cheese bread and i added a fair amount of cracked pepper to the sugared bacon per another recipe. will be making this again when hungry for compliments, thanks, inpatskitchen.
inpatskitchen November 15, 2012
Hi koechin! I'm so sorry I missed your comment 8 months ago, but for quite some time I wasn't getting any notifications. So glad you liked this and the 3 cheese bread and cracked pepper sound amazing! Thank YOU!
Lemoncello December 4, 2011
I am going to make this for my girlfriends breakfast at the gym. Looks amazing!
inpatskitchen December 5, 2011
Oh I hope you enjoy!!
Bevi November 26, 2011
How lovely!
inpatskitchen November 26, 2011
Thank you so much Bevi!!
GiGi26 November 20, 2011
Katie (12 year old granddaughter and resident Iron Chef) said and I quote "I think I just l lost all feeling in my knees" when she saw your picture and read the recipe!! We will be trying this VERY soon! Beautiful!
inpatskitchen November 21, 2011
It's the bacon Katie!! Hope you guys enjoy!
GiGi26 November 21, 2011
Oh, she is ALL about the bacon!!