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
- 1. Cube the bread loaves. Place in a large mixing bowl.
2. Cook bacon until crispy and remove to a cutting board.
3. Melt butter in bacon fat and cook onion, garlic, and sage until sage is crispy and onions translucent.
4. Mix milk, eggs, half of cheese and spices together.
5. 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.
6. Chop bacon. You can either add bacon into onion mixture at this point or reserve some or all of it for topping.
7. Once the bread is moistened add onion mixture and stir well to incorporate.
8. 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.)
9. Top with reserved bacon if desired and plenty of cheese.
10. Bake at 350 for 30 minutes or until the center is set.
11. 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!