Eric Greenspan’s Potato Soup with Bacon with Cheddar Bread Pudding and Fried Egg, as seen on Guy's Ranch Kitchen Season 5.
Recipe courtesy of Eric Greenspan

Potato Soup with Bacon, Cheddar Bread Pudding and Fried Egg

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  • Level: Intermediate
  • Total: 1 hr 30 min
  • Active: 55 min
  • Yield: 6 servings
This is a classic arrow in the Greenspan quiver, as the recipe was featured at many of my original restaurants, including the Foundry on Melrose and The Roof on Wilshire. People still ask me to make it—so now? Make it yourself!


Potato Soup:

Bread Pudding:

For Serving:


Special equipment:
six 2-inch ring molds
  1. For the potato soup: In a large saucepot, melt 2 sticks butter. Add the onions and cook until tender and lightly caramelized, approximately 10 minutes. Add the potatoes and cover with water. Bring to a light simmer, then add the remaining 2 sticks butter and simmer until the potatoes are tender, approximately 20 minutes. Add the entire mix to a blender and blend until smooth. Pass through a fine chinois or mesh strainer and keep warm.
  2. For the bread pudding: In a large bowl, combine the bread, cheese, cream, eggs and thyme and mix thoroughly. Press into six 2-inch ring molds until dense and set.
  3. For serving: In a cast-iron pan, grill the disks of bread mixture in butter until crispy on all sides and melty in the middle, approximately 2 minutes per side.
  4. Fry the eggs in a nonstick pan. Using a ring mold, cut each egg into a perfect circle. Place on top of the crisped bread pudding in a bowl. Pour the potato soup around the bread pudding and serve.