Monday, February 06, 2012
One of the many reasons I love the weekends is breakfast. I don't have to eat oatmeal or cereal or a bagel. I can take a bit more time and get up a bit earlier to make waffles, pancakes, crepes, french toast and breakfast souffle's.
This recipe is a bacon and egg bread pudding. A savory bread pudding. Now that is my idea of a bread pudding.
Bacon & Egg Bread Pudding
Adapted from A Good Appetite
3 slices of bacon, chopped
2 c bread cut into 1/2-inch cubes
1/2 c milk
1.5 oz grated cheddar
salt & pepper
Preheat oven to 375 F.
Cook the bacon in a skillet until it is crispy. Drain on a paper towel & set aside until cool.
In a bowl mix together the cooled bacon, bread & 1 oz of the cheese. Divide between to 1 1/2 c ramekins. Whisk the eggs & milk together, salt & pepper. Pour over the bread in the ramekins. Sprinkle the remaining cheese on top. Let sit for at least 30 minutes for the bread to soak in the milk & egg. You can also make these the night before, cover with plastic wrap & refrigerate.
Bake for 35 - 45 minutes until the pudding is puffed up & golden brown.
I found this recipe to be quick and delicious. Filled with bacon, cheese, and eggy goodness.