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Recipe Detail Page
Apple, Cinnamon & Bacon Bread Pudding
Autumn 2022
Everything you want in a sweet and salty brunch dish, now in scoopable form! There’s nothing not to love, from the tart apples coated in cinnamon and butter, to the sweet custardy bread… and, hello, smoky bacon! Serve it warm, accompanied by your other favourite sweet or salty brunch favourites. This thing swings both ways.
Serves 6
6 slices classic-cut bacon
1/4 cup (60 mL) butter
2 Granny Smith apples, cored and diced
1 tsp (5 mL) cinnamon
2 large eggs
1/3 cup (80 mL) sugar
1 tsp (5 mL) vanilla
2 cups (500 mL) milk
1 small stale baguette or half a large, crusty sourdough loaf, cubed or torn, 3 to 4 cups
1. Preheat oven to 400°F (204°C).
2. Line a baking sheet with parchment paper (or foil covering the rims if you want an easier cleanup) and arrange bacon slices in an even layer. Bake 16 to 18 minutes or until bacon is browned and crispy. Remove from baking sheet and drain on paper towel, then roughly chop and set aside.
3. Lower oven temperature to 350°F (177°C). Butter an 8 x 8-inch (20 x 20-cm) baking dish or similar size.
4. To a medium skillet over medium heat, add butter. When melted, add apples. Sprinkle with cinnamon and toss to coat. Cook apples until just tender, stirring often, about 5 minutes. Set aside to cool.
5. In a large bowl, whisk together eggs, sugar, vanilla and milk. Stir in bread cubes and combine so that bread is saturated. Press it down a bit so bread soaks up egg mixture. Add chopped bacon, and apples and butter, and stir until incorporated.
6. Pour mixture into buttered baking dish and bake 50 to 60 minutes, or until puffed, browned and bubbling. Let cool 20 minutes. Serve warm.
Serves 6
