Roasted Carrot & Bacon Bread Pudding

March 3, 2011

Test Kitchen-Approved

Author Notes: I love savory bread puddings. Here, the carrots' sweetness is deepened by roasting them right along with the baking bacon. This is on the tender end of the bread pudding scale thanks to the croissants, which lend it an almost silken texture. Proportions are simple, so it is easy to increase or decrease the quantity: 1/2 croissant per person; 2 carrots, 1 slice of bacon, 1 egg per person; 3 times as many ounces of cream as number of eggs. Makes a heavenly side dish or perfect lunch served with a salad dressed with a good tart vinaigrette as the yang to the pudding's sweet-ish tones. - boulangereboulangere

Food52 Review: This recipe is pure heaven! I love the roasted sweetness of the carrots with the saltiness of the bacon. Then in come the flavors of garlic, onion and fresh marjoram that give a very satisfying depth. Boulangere is so right when she describes the texture as silken. With the eggs, croissants, and cream, this is completely satisfying and sure to disappear when served with any meal. - ashley_samuel_pierson ashleychasesdinner

Serves: 4

Ingredients

  • 8 carrots, 6 if they're large
  • 4 slices really good thick-cut bacon, or more if you're so inclined
  • 1 small onion, fine dice
  • 2 cloves garlic, minced
  • 2 teaspoons fresh marjoram leaves, chopped
  • 2 stale croissants
  • 4 eggs
  • 12 ounces cream
  • Sea or kosher salt and pepper to taste
  • Soft butter for ramekins
In This Recipe

Directions

  1. Preheat oven to 350 degrees.
  2. Peel carrots and cut on a pretty diagonal into 1/4" thick rounds. Blanch in boiling water for 5 minutes. Drain, but do not cool in icy water. Spread out on a half sheet pan lined with parchment. Leave room for the bacon, and lay out strips at one end of the carrots. Bake until bacon is nicely crisp and carrots begin to caramelize. Miraculously, both happen at the same time in about 15 minutes. Remove from oven and cool at room temperature. When bacon is cool enough to handle, roughly chop into 1/2" pieces. Roll the carrots around in the bacon drippings. Reduce oven heat to 325 degrees.
  3. While carrots and bacon are baking, melt butter in a skillet and sauté onions with a pinch of salt and the marjoram leaves until onions just begin to brown. Add garlic and sauté until fragrant. Remove from heat and allow to cool at room temperature.
  4. When carrots, bacon, and the onion mixture have lost most of their heat, break eggs into a large mixing bowl. Whisk to break yolks. Add cream, salt, and pepper and whisk to blend. Split croissants in half through the middle, then cut into 1" cubes. Fold into cream mixture. Add onions, carrots, and bacon and fold together. The croissants are so tender that the mixture only needs to sit for about 15 minutes for them to soak up some of the lovely eggs and cream. They'll take on a beautiful, silky consistency when the custard is baked.
  5. Fill a 2 quart saucepan halfway with hot water and bring to a boil.
  6. Run a pastry brush over soft butter and brush the insides of 4 8 ounce ramekins. Fill ramekins to within 1/2" of tops. Set ramekins in a large baking pan.
  7. Set baking pan in oven with the front edge hanging off the rack an inch or so. Carefully pour in boiling water to come halfway up the sides of the ramekins. Nudge baking pan the rest of the way into the oven. Bake until bread puddings are puffed, golden brown, and tops are springy to the touch, 30-35 minutes. Carefully remove baking pan from the oven and lift puddings from the hot water. I use a canning jar lifter for this. Serve immediately, of course!

More Great Recipes:
Pudding|Bacon|Carrot|Milk/Cream|Vegetable|Sheet Pan|Side|Snack|Entree

Reviews (15) Questions (0)

15 Reviews

ashleychasesdinner October 15, 2011
Hi Boulangere, <br />You are so welcome! It was so well deserved. In fact, I am making this again today! It is seriously delicious!
 
Author Comment
boulangere October 15, 2011
Oh my goodness, I envy you. And thank you so much. I am very glad you enjoy it.
 
Author Comment
boulangere October 13, 2011
ashley samuel pierson, thank you for such a gentle and kind review. I am delighted that you enjoyed the flavors and textures so much. Thank you profoundly.
 
Author Comment
boulangere September 28, 2011
Served this with lunch today. Swooned! Me included.
 
EmilyC September 22, 2011
This sounds divine, boulangere, and would make a lovely dish for a holiday brunch!
 
Author Comment
boulangere September 22, 2011
Thanks, EmilyC, I love it for brunch, too.
 
Author Comment
boulangere September 27, 2011
I'll post a more interesting photo tomorrow.
 
Author Comment
boulangere September 27, 2011
But this isn't it. Good grief, I just posted a photo of Sweet Potato Whole Wheat Bread to this recipe. Here's crossing my fingers that the resident geniuses at food52 can bail me out. Sheesh.
 
hardlikearmour September 27, 2011
Under the photo you can click on "add photo" which brings you to an edit media screen. Click on "library", and you can remove the picture you don't want.
 
Author Comment
boulangere September 27, 2011
You're my hero.
 
Author Comment
boulangere September 28, 2011
Finally, the right photo in the right place. Good grief.
 
ChefMommy March 24, 2011
This sounds delicious! Is there a way to do it without the ramekins as I currently do not own any?
 
Author Comment
boulangere March 24, 2011
Of course! Use a cake pan or a pie tin, and be sure to spray it well with pan spray. Pour in the filling, set it in a baking sheet and follow the water bath directions above. You'll be baking it longer by maybe 10 minutes or so. It will be done when puffed and golden brown, and when you tap it in the center with your finger and it feels a bit firm (but not too firm, or it will have a rubbery texture - yuk!). To serve, cut into wedges. Let us know how it turns out, by all means!
 
hardlikearmour March 4, 2011
What a great idea!
 
Author Comment
boulangere March 4, 2011
You are so kind! I hope you like it!