Bacon & Cheese Bread Pudding

Taylor, Taylor Takes a Taste

This savory bread pudding is inspired by the bacon, egg, and cheese breakfast sandwich that you may eat during the week. It easy to prepare and a delicious start to a weekend filled with spring outdoor activities.

Bacon & Cheese Bread Pudding
By Taylor
Serves 6 to 8


10 cups bite sized cubes of white sandwich bread
4 tablespoon unsalted butter, plus additional for pan
1 teaspoon salt
3/4 teaspoon coarse ground black pepper
8 large eggs
1 1/3 cups heavy cream
1 cup milk
2 ½ cups grated Cheddar cheese
12 slices bacon cooked and drained on paper towels (reserve drippings)


Butter a large casserole dish. Set aside. Preheat oven to 350°F.

Arrange bread cubes in one layer on a baking sheet. Melt 4 tablespoons butter. Add ¼ teaspoon salt and ¼ teaspoon pepper to the melted butter. Stir. Pour the butter mixture over the bread cubes. Toss the cubes until coated. Bake for 15 to 20 minutes until cubes are toasted. Remove from oven and set pan aside.

In a large bowl add eggs, heavy cream and milk. Stir until well blended. Add cheese, 2 teaspoons bacon drippings, and remaining salt and pepper. Stir. Cut or chop the bacon into bite sized pieces. Add bacon to the milk egg mixture. Stir.

Add toasted bread cubes to the milk egg mixture. Stir until all bread cubes of coated. Let the bread mixture rest to 10 minutes. Pour bread pudding into prepared pan. Bake for 45 to 50 minutes until golden brown and egg mixture is set. Remove from oven. Serve warm or at room temperature.

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Bringing butter to room temperature helps it incorporate better with other ingredients.

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