Bacon and Cheese Bread Pudding

Pretty sure this recipe was titled to make a breakfast casserole sound fancy...but I still want to try it out.  Who wants to have breakfast at my house this weekend?

Bacon and Cheese Bread Pudding


1 large loaf of crusty white bread
12 oz. slab bacon

4 T. butter (no way around this one that I can think of)

1 lrg. garlic clove

1 c. coarsely diced onion

6 extra large eggs

3 1/2 c. heavy cream (I'll prob use milk...remember that whole healthy eating resolution)

3 c. grated sharp white Cheddar (and I'll used reduced fat cheese for this one)

2 t. salt

1 t. pepper

1/2 c. chopped fresh parsley



1. Preheat the oven to 350F.

2. Cut the bread into cubes and place cubes in a single layer on a large baking sheet. Bake for 5 minutes, until just barely toasted. Remove the bread crumbs from the oven and set aside.

3. Cook the bacon in a skillet over medium heat until very crispy. Remove the bacon to a paper towel-lined plate and set aside.

4. Reserve 2 tablespoons of the bacon fat and discard the rest. Add the butter to the bacon fat in the skillet and saute the garlic and onions for 10 minutes, or until lightly browned. Set aside to cool.

5. Whisk the eggs and cream in a large mixing bowl. Add the bread crumbs, bacon, garlic and onions and 2 cups of the Cheddar cheese. Whisk in the salt, pepper, and parsley.

6. Butter a 9x12 baking dish. Pour the mixture into the dish and sprinkle with the remaining cup of Cheddar. Bake for 45 minutes or until firm and golden