I adore bread pudding but have only made the sweet versions so far. Wow – can I please say how delicious this turned out to be? Imagine rich eggy-ness with saltiness from the bacon and the crisp crunch of the apples followed by the woodsy notes of the sage. Heaven I tell you. I do you hope you enjoy this recipe as much we did. I think I’m going to make this for Christmas day brunch.
Savory Bread Pudding with Bacon, Sage and Apple
1 loaf challah bread, cut into 1 inch slices and then cubed 4 cups whole milk 6 eggs 1 stick of melted butter 1 package of bacon, cooked and then crumbled* 2 medium apples, diced (I used the Honeycrisp variety)** 2 tablespoons of chopped sage (this is easy to grow in your garden) Pinch of salt
Preheat your oven to 325 degrees F
- In a large bowl, whisk your eggs and add the milk until they both become homogenous.
- Add to that, your crumbled bacon, sage, apples and a pinch of salt and mix with a spoon to combine.
- Take a large baking dish (like what you would use to make a lasagna or use a large cast iron skillet which is my personal favorite) and place your challah bread into that. Pour your egg mixture all over the challah making sure everything is nicely coated (I even took my spatula and pushed down on the challah and then released it to help the egg mixture absorb into the bread). Let this sit on the counter for about 10 minutes allowing the egg mixture to absorb into the bread.
- If you have a lid with your baking dish, great — if not – cover it tightly with aluminum foil and bake for 45 minutes.
- After 45 minutes have passed, remove the lid/foil and bake for an additional 15 minutes until the center of your bread pudding is set (doesn’t jiggle around) and the top is a beautiful golden brown color.
- Serve nice and warm.
* Try and find bacon that does not contain the preservative “Sodium Nitrate,” if you can. It is a known carcinogen.
** I really love the texture of the Honeycrisp apple after it has been cooked. The little cubes of apples stayed nice and crunchy which added great texture to this dish. I would imagine Granny Smith would work just as well.