Bread pudding takes a savory turn with this easy recipe for cheesy bacon bread pudding. A perfect comfort food brunch!
I do love me a good old bacon egg and cheese breakfast sandwich, so much so that I spent AGES perfecting my own version so that I could have it exactly the way I like it.
And while I am happy to make bacon egg and cheese sandwiches of all kinds on the regular, there is definitely something to be said for an easy recipe that takes all the essential components – bacon, egg, cheese and bread – and cooks them all up together!
So I present to you this easy cheesy bacon bread pudding, which also works as a super satisfying reward when you and yours have done a great thing.
Such as early voting! We did a multigenerational family early voting expedition this past week. Big thank you to the poll workers here in our corner of North Carolina for the great job they are doing making voting a safe and easy experience!
We also adopted our sweet new rescue dog Winnie, although having this happy go lucky pup around is reward enough!
Bread pudding is usually a sweet dish (and my favorite way to make it is with my mama’s cinnamon rolls!) but this time we are going savory.
The general concept is the same – torn bread soaked in egg and milk and baked – but instead of sugar we are using cheese, and of course throwing in a generous handful of bacon.
Here’s how you make cheesy bacon bread pudding!
Start off by choosing your bread! In our house we like our bread pudding soft and smooshy, so I went with the Southern husband’s favorite Hawaiian rolls.
If you like your bread pudding a little more substantial, you can go with Italian or French bread, or even day old regular bread.
Preheat your oven to 350 and spray an oven safe casserole or baking dish with cooking spray.
Cook up some chopped bacon until crispy and then scoop it out to drain on paper towels.
Next! Whisk four eggs, two cups of milk and a little pepper together in a large mixing bowl. Stir in cooked bacon, 2 cups of shredded cheese – you can pick your fave, but we like cheddar best in our house – and 6 cups of those bread cubes.
Pour this glorious mixture into your casserole and sprinkle a little more cheese on top for good measure.
Bake for 45 minutes until golden brown and set. Cool for 10-15 and then serve it up!
I know, this face has absolutely nothing to do with cheesy bacon bread pudding, but I CAN’T HELP MYSELF. Sweet girl.
PrintCheesy Bacon Bread Pudding
Bread pudding takes a savory turn with this easy recipe for cheesy bacon bread pudding. A perfect comfort food brunch!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 1x
- Category: Brunch
- Method: Oven
- Cuisine: American
Ingredients
- 1/2 pound bacon, chopped
- 4 eggs
- 2 cups milk
- ½ teaspoon black pepper
- 2 1/2 cups shredded cheese (Cheddar, Swiss and/or Jack cheese all work well!)
- 6 cups cubed bread
Instructions
- Preheat oven to 350 and spray an oven safe casserole or baking dish with cooking spray.
- Cook bacon until crispy and scoop out to drain on paper towels.
- Whisk eggs, milk and pepper together in a large mixing bowl. Stir in cooked bacon, 2 cups of the cheese and the bread cubes.
- Pour mixture into prepared pan and sprinkle the remaining cheese on top.
- Bake for 45 minutes until golden brown and set. Cool for 10-15 and then serve it up!
Notes
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying!
Jay says
Kate, are you intentionally leaving salt out of your recipes? We made your Skillet Tamale Pie the other night and were shocked at how nearly tasteless it was, in spite of generous amounts of spices. (To the leftovers we added salt and some sour cream. It was fabulous.) Now I see there is no salt called for in this savory bread pudding recipe (which I’m eager to try!). I’m curious about your reason for not including salt in this one, too.
Hi there Jay! Nope, I love my trusty jar of sea salt so much that it gets to live on my counter! But when I am making something with salty ingredients like bacon and cheese (in the pudding) or lots of other spice (like the Tamale Pie) I tend to either go light on the salt or leave it out so it doesn’t overwhelm. But as always, I’m happy when folks adjust my recipes to their taste – glad you were able to customize the Tamale Pie. Happy weekend!