Pumpkin Bacon Bread Pudding
Slightly sweet pumpkin bread paired with salty crunchy bacon and savory crisped sage create a dish worthy of entertaining. An impressive brunch dish or a unique twist on dinner.
Servings 2 -3 loaf
Ingredients
- 2 loaves HBin5 Pumpkin Brioche
- 1/2 to full package of bacon your choice
- 1 large onion
- 2-3 tb minced garlic
- fresh sage
- 1/2 stick of butter
- 4 cups milk
- 4-5 eggs add more if you like your bread pudding more eggy
- 1 cup parmesan cheese divided in 2
- salt and pepper
- dash of nutmeg cinnamon and allspice
- Serving Suggestions:
- Syrup or Brown or White Pepper Gravy
Instructions
- Cube the bread loaves. Place in a large mixing bowl.
- Cook bacon until crispy and remove to a cutting board.
- Melt butter in bacon fat and cook onion, garlic, and sage until sage is crispy and onions translucent.
- Mix milk, eggs, half of cheese and spices together.
- Pour over bread mixture. Mix well making sure all milk is absorbed. If the bread still looks dry increase your milk/egg/cheese combination until the bread is all moistened. Pressing into the milk with hands together lightly can help in absorption.
- Chop bacon. You can either add bacon into onion mixture at this point or reserve some or all of it for topping.
- Once the bread is moistened add onion mixture and stir well to incorporate.
- Fill bread loaf pans with mixture. (Pyrex dishes work but are really too shallow to get a nice tall bread pudding and they tend to dry out more than desired.)
- Top with reserved bacon if desired and plenty of cheese.
- Bake at 350 for 30 minutes or until the center is set.
- Serve with syrup or a brown or white pepper gravy
Notes
I speculate that this could also be turned dessert with cream cheese or comparable glaze. If you try it let me know!