Bacon Caramel Bread Pudding
This is not your Grandma’s bread pudding. This dessert is a delicious combination of salty bacon and sweet caramel sauce. It’s the perfect ending to a meal for bacon lovers and those with a sweet tooth alike.
Notes
You can use either a cake pan, a springform pan or ramekins. In any cases a hot water bath is used to keep the pudding moist. Using a large roasting pan allows for plenty of room around each ramekin or your cake pan. If you are using ramekins, make sure you test that they will fit in one pan.
Ingredients
- 1/2 lb. bacon, diced
- 12 oz. dense dry bread
- 1 Tbsp butter
- 4 ea eggs, large
- 1 tsp vanilla
- 2 cups 2% milk
- 1 cup half and half or heavy cream
- 1 tsp nutmeg, fresh grated
- 1 Tbsp Sauce Goddess Moroccan Twist spice rub
- 1 cup Pre-made Caramel Sauce
- 2 Tbsp brown sugar
Instructions
- Pre-Heat oven to 350.
- Cook bacon until crisp (about 10 minutes).
- Remove from the pan and pat dry with paper towels.
- Break into pieces and divide into 6 portions for each ramekin.
- Butter six 4"-5” ramekins. You can use larger or smaller ramekins but will need to adjust the cook time accordingly.
- In a large bowl whisk together eggs and vanilla. Add milk and whisk until completely combined.
- Mix in Moroccan Twist, nutmeg, and caramel sauce to the egg mixture. Set aside.
- Break or dice the bread into 1 inch cubes (crust on).
- Gently combine the bread and eggs. Do this carefully and quickly so as to not break apart or over soak the bread cubes.
- Place soaked bread cubes into ramekin until one third full.
- Place a few pieces of bacon on top.
- Repeat with another layer of bread then bacon and finally bread until all the ramekins are full.
- Sprinkle brown sugar evenly on each.
- Pour very hot water into a large roasting pan 1" up the sides.
- Add the 6 ramekins carefully so you don't get any water into the pudding.
- Cover loosely with foil so the top doesn't burn.
- Bake until slightly firm and done in the center. Approximately 40-50 minutes.
- Remove from the oven and let rest for 10 minutes.
- Cover with more caramel sauce and enjoy!
Bacon Caramel Bread Pudding
Jennifer
6 ramekins
30 minutes
40 minutes
Sweets and Desserts
This dessert is so rich and delicious you will make it time and time again.
The caramel is rich and the Moroccan Twist spices produce a wonderful combination of flavors that is just the best finish to a perfect meal.
it's the perfect dessert.
Ingredients
1 lb. bacon, diced
- 12 oz. dense dry bread
- 1 Tbsp butter
- 4 ea eggs, large
- 1 tsp vanilla
2 cups 2% or whole milk
- 1 cup half and half or heavy cream
- 1 tsp nutmeg, fresh grated
1 Tbsp Sauce Goddess Moroccan Twist spice rub
1.5 cup Pre-made Caramel Sauce
6 Tbsp brown sugar
Directions
- Pre-Heat oven to 350.
Dice the bacon removing any excessive fat before cooking.
Cook until crisp (about 10 minutes).
Remove from the pan and pat dry with paper towels.
- Butter six 4"-5” ramekins. You can use larger or smaller ramekins but will need to adjust the cook time accordingly.
In a large bowl whisk together eggs and vanilla. Add milk, cream and whisk until completely combined.
Mix in Moroccan Twist, nutmeg, and 1 cup of caramel sauce to the egg mixture. Set aside.
Break or dice the bread into 1 inch cubes (crust on is fine).
Add the bacon and gently combine the bread, bacon and eggs. Do this carefully and quickly so as to not break apart or over soak the bread cubes.
Place soaked bread cubes into ramekin until two thirds full.
- Sprinkle brown sugar evenly on each.
- Pour very hot water into a large roasting pan 1" up the sides.
- Add the 6 ramekins carefully so you don't get any water into the pudding.
- Cover loosely with foil so the top doesn't burn.
- Bake until slightly firm and done in the center. Approximately 40-50 minutes.
- Remove from the oven and let rest for 10 minutes.
- Cover with more caramel sauce and enjoy!
