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
4 eggs
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.

1 comment:

Jesser said...

Ooh sounds yummy!! We have something similar with ham that we make for family holiday brunches. I like this in the ramekins - nice portioning for everyone. That is a cute ramekin too - love the blue!