Bacon Bread Pudding
- Level: Easy
- Yield: 6 appetizer or 12 main-course servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 591
- Total Fat
- 44
- Saturated Fat
- 17
- Carbohydrates
- 23
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 24
- Cholesterol
- 230
- Sodium
- 862
- Total: 50 min
- Active: 25 min
Ingredients
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
Directions
Special equipment:
a standard 12-cup muffin tin- 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.