New York Apple Cheddar Bacon Bread Pudding
Bread, cheese, bacon, and New York apples? No, it’s not too good to be true. This sweet and savory combination will take your morning taste buds for a ride they won’t soon forget, and is a perfect crowd-pleasing choice for both breakfast and brunch.
- 3 tablespoons butter
- 2 medium NY apples, peeled and chopped
- 1/4 cup packed brown sugar
- 6 cups cubed day-old French bread
- 1 pound bacon strips, cooked and crumbled
- 1 1/2 cups shredded sharp cheddar cheese
- 5 large eggs
- 2 1/4 cups 2% milk
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup maple syrup
- 1/2 cup chopped walnuts
- In a large skillet, heat butter over medium heat. Add NY apples and cook 2-3 minutes, stirring occasionally. Reduce heat to medium-low and stir in brown sugar. Cook uncovered 8-10 minutes or until apples are tender, stirring occasionally. Cool completely.
- In a greased 8-inch square baking dish, layer half of the following: bread, bacon, apples and cheese. Repeat layers.
- In a large bowl, whisk eggs, milk, cinnamon and salt. Pour over top of baking dish. Refrigerate covered for several hours or overnight to allow bread to soak up liquid.
- Preheat oven to 350°F. Remove bread pudding from refrigerator and warm to room temperature. Bake 45-55 minutes or until puffed and golden.
- In a microwave-safe bowl, microwave syrup and walnuts until warmed, stirring once. Serve with bread pudding.