Maple-Bacon Bread Pudding
Serves: 6 – 12Course: Breakfast
Season(s): Spring, Summer, Fall, Winter
Ingredients
- 8 cups bread, cubed
- 8 large eggs
- 2 cups milk
- 1/2 cup brown sugar, packed
- 1/3 cup maple syrup
- 1/2 teaspoon cinnamon
- 1 pound bacon strips, cooked & crumbled
Instructions
NOTE: This is a make-ahead recipe, so be sure to allow for four hours of refrigeration (or overnight)
Place bread in a greased 13x9 inch baking dish. In a large bowl, whisk together eggs, milk, brown sugar, syrup and cinnamon. Pour over bread. Sprinkle with bacon. Refrigerate, covered, 4 hours or overnight.
Remove casserole from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a knife inserted in center comes out clean, 50-60 minutes. Let stand 5-10 minutes before serving.
How do you #eatdowntoearth?
Tag us in photos of the dishes you have cooked with your farmers' market finds using #eatdowntoearth and we will feature you in our feed!
On Instagram @downtoearthmktsOn Facebook @downtoearthmarkets