Don't settle for the same boring breakfast food. This delicious bread pudding takes classic breakfast ingredients, but puts them together in a fun way. You won't want to stop after one piece of this delectable bread pudding! Who said bread pudding was just for dessert?
Bacon and egg bread pudding recipe
Yields 9 x 13-inch dish
- 1 loaf French bread, cubed and left out overnight to get a little stale
- 1 pound bacon
- 4 tablespoons unsalted butter
- 1 clove garlic, minced
- 1 small onion, diced
- 8 large eggs
- 3-1/2 cups half-and-half
- 3 cups shredded sharp cheddar cheese
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- Preheat oven to 350 degrees F and spray a 9 x 13-inch pan with nonstick spray, set aside.
- Slice the bacon into little pieces and cook till crispy. Add cooked bacon to a paper towel-lined plate to drain. Pour bacon grease out of the pan, reserving 2 tablespoons.
- Add butter to the pan with the reserved bacon grease and add in the garlic and onion. Cook over medium heat till soft. Take off heat.
- In a large bowl whisk together eggs and half-and-half. Add in bread cubes, bacon, garlic/onion mixture, 2 cups shredded cheese, salt and pepper. Mix, let sit for 5 minutes and add to prepared pan.
- Cover with remaining 1 cup cheese and bake for 45 minutes until brown on top and middle is set.
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