Maple Bacon Bread Pudding
- Nonstick baking spray
- 1 pound bacon
- Brown sugar, to coat bacon slices
- 1 1/2 cups half-and-half
- 1/2 cup maple syrup
- 2 tablespoons granulated sugar
- 1 teaspoon pumpkin pie spice
- Pinch of salt
- 6 eggs
- 8 slices shepherd's bread, cubed
- Candied Bacon, recipe follows
- 1 pound bacon
- Granulated sugar, enough to coat diced bacon
Cook's Note: Shepherd's bread is a white bread typically sweetened with a bit of malt or honey.
Preheat the oven to 375 degrees F. Generously coat silicone muffin molds or a 9-inch cake round with nonstick baking spray.
Coat each piece of bacon in light brown sugar. Cook the bacon on a sheet tray between two pieces of parchment paper until crispy, about 15 minutes. Cool and chop the bacon into 1/4-inch pieces.
Mix together the half-and-half, maple syrup, granulated sugar, pumpkin pie spice, salt and eggs in a large bowl until smooth. Gently fold the cubed bread and chopped bacon into the custard mixture. Fill the prepared silicone muffin molds or cake round with the pudding. Cover the tops of each bread pudding with the Candied Bacon and until fully cooked, 20 to 25 minutes.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Preheat the oven to 350 degrees F.
Lay the bacon flat on a sheet tray between two pieces of parchment paper. Bake until crispy. Cool and dice the bacon. Heavily coat the diced bacon in granulated sugar. Bake the bacon again at for 15 minutes.