Maple Bacon Bread Pudding | Dude That Cookz

Some flavor combinations always deliver, and the pairing of salty, smoky, and sweet is one of them. While a slice of maple syrup-drenched bacon next to a stack of pancakes is a classic, we’re taking that iconic duo and elevating it to an entirely new level. Enter: Maple Bacon Bread Pudding.

Put what you know about traditional bread pudding to the side. Instead, we’re crafting a rich, rib-sticking dessert that straddles the line between savory and sweet. Starting with a decadent custard-soaked base of traditional bread pudding, we layer in the flavors and textures of crispy, beef bacon and caramelized maple syrup.

Ingredients you’ll need to make Maple Bacon Bread Pudding:

To bring that Maple Bacon Bread Pudding to life, each ingredient plays a specific role in balancing the smoky, salty, and sweet profiles while ensuring the texture is perfectly custardy.

• French bread has a sturdy crust, tender center, and sturdy crumb. It acts like a “sponge” for the custard. Using a denser loaf like this ensures the bread pudding holds its shape rather than turning into mush. You can also use day-old challah or brioche.
• Beef bacon will provide a deep, smoky saltiness and a necessary crunch that cuts through the sweetness of the maple and sugar.
• The custard will be made in two parts. The first part is a maple brown sugar mixture made with excess beef bacon drippings, butter, brown sugar, and maple syrup. The molasses in the brown sugar adds a deep, caramel-like profile and helps create a slightly sticky texture within the bread pudding. The second part is the blend of eggs, evaporated milk, and sea salt (for balance). By using evaporated milk instead of regular whole milk, you get a more concentrated, creamier flavor without the extra water.
• For your aromatics and spice, you’ll need vanilla extract, ground nutmeg, and ground cinnamon.
• To make the maple glaze (optional), you’ll need butter, maple syrup, cornstarch, sugar, and evaporated milk.

How to make Maple Bacon Bread Pudding:

Prepare the bacon and French bread. Place the bacon on a baking sheet (paid link) and bake it in the oven at 400 degrees for 15 minutes. Save any excess bacon drippings for the custard. Cut the French bread loaf into medium-sized cubes and place it in a large bowl. Chop the bacon into small pieces and place it in the bowl. Set a handful of bacon aside to top off the bread pudding before placing it into the oven.

Make the custard. In a small pot, add the excess bacon drippings, butter, brown sugar, and maple syrup over low heat and cook for 4 to 5 minutes. Remove from the heat. In a separate bowl, whisk (paid link) together the evaporated milk, eggs, sugar, vanilla extract, ground cinnamon, ground nutmeg, and sea salt. You can also use a hand mixer (paid link). 

Combine the ingredients. Pour the maple brown sugar and custard mixtures into the bowl with the bread and bacon. Lightly fold all ingredients together.

Refrigerate the bread pudding. Pour all ingredients into a 9 x 13 casserole dish (paid link) and refrigerate, allowing the bread pudding to soak for at least 3 hours, preferably overnight. 

Bake the bread pudding. Bake at 350 degrees for 45 minutes and allow to cool for an additional 30 minutes. 

Make the maple glaze (optional): Add the butter, maple syrup, and cornstarch, then stir over medium-low heat until combined. Add the evaporated milk and sugar and cook for an additional 10 minutes. Allow to cool and thicken, then drizzle over the bread pudding to serve. 

Tips & Tricks

• Use bread that is a day or two old, or lightly toast your cubes in a low oven. This allows the bread to soak up as much custard as possible without collapsing or becoming soggy.
• Don’t bake immediately! Let your bread sit in the custard for at least 3 hours; preferably overnight in the fridge. This ensures every single cube is completely soaked.
• You can make bread pudding ahead of time and store leftovers. To make ahead of time, assemble it and refrigerate for up to 24 hours before baking. To store baked leftovers, place them in an airtight container for 3-5 days. Freezing is also possible for up to 2 months. It is best reheated in the oven or microwave.

Print