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Receta Maple Bacon Bread pudding
by Terri Wirtz

Maple Bacon Bread pudding

Creamy bread pudding made the night before serving. Substitute soft Italian loaf, brioche, or Hawaiian bread for challah.

Calificación: 4/5
Avg. 4/5 1 voto
  Estados Unidos American
Tiempo para Cocinar: Raciónes: 10

Va Bien Con: fresh fruit, pineapple, strawberries, oranges

Wine and Drink Pairings: coffee, Fruit juice

Ingredientes

  • 1-1/4 c. heavy cream or half-and-half
  • 1 c milk
  • 1/ c. pure maple syrup
  • 5 eggs
  • 1 t. dijon mustard
  • 1 t. crumbled dried sage
  • 1/2 t. salt
  • 8 - 1" thick slices challah bread, toasted and cut into thirds
  • 1/2# bacon cut into 1/4" pieces, cooked and drained
  • 3 c. shredded sharp cheddar cheese
  • 2/3 c. chopped pistachio nuts or pecans

Direcciones

  1. Grease a shallow 2-qt casserole dish. Whisk together cream, milk, syrup, eggs, mustard, sage and salt in a bowl. lay half the bread in the prepared pan. Top with half the cooked bacon, half the cheese and half the nuts. Repeat layers. Pour egg mixture over top, cover, and refrigerate overnight.
  2. Remove pan from refrigerator 30 minutes before baking. Preheat oven to 350F Uncover pan and bake about 40 minutes until bubbly and golden. Remove from oven and let stand 10 minutes before serving. Serves 10.
  3. Per serving: 460 cal, 32g fat, 175mg chol., 16g prot, 28g carbs, 1g fiber, 580mg sodium