Breakfast Bacon and Sausage Bread Pudding

This is just such a fun breakfast.  Jim still thinks it should be called dessert though!

The recipe happened quite by accident.  We were getting together with friends over the winter, for a potluck breakfast bash of sorts.  Everyone was bringing something.  I knew that if I brought something that contained breakfast meats, there would be some very happy campers.  But I wasn’t just going to fry up some bacon and sausage and call it my contribution.  So how would I showcase them?

Then it hit me.  Why not bread pudding? Wouldn’t it be fun to cut into a baking pan of seemingly traditional bread pudding and find crispy bacon and slightly spicy sausage strewn throughout?!  A while back we had this huge debate around a diner table when we were going skiing with friends.  I was pouring maple syrup over my sausage, and someone at the table freaked out.  They had never seen that before.  And then I had the audacity to dip my bacon into the same syrup!  Seriously, the whole table erupted into this pro maple syrup and breakfast meats, or against.  To me there is no debate.  They belong together!  Like pb and j!!  So a bread pudding that featured breakfast meats it was going to be.  And it is a perfect thing to bring to a breakfast or brunch get-together- it’s all contained, reheats easy, and can easily feed quite a few for very little work.

So I took my traditional Chocolate Bread Pudding and switched it up just a tad. I omitted the chopped chocolate and hazelnuts, and replaced them with the sautéed crumbled sausage and bacon.  Instead of the usual brioche or panettone, I used Texas style (nice and thick!) raisin bread, cut into 1 inch cubes.  I added some chilli pepper to the slightly sweet egg custard mixture.  And from there everything stayed the same.  If your bread is fresh, lay it out on a baking sheet the evening before, to dry out just enough to become the perfect texture to soak up the custard without turning to mush.  I leave mine out for night before, with a tea towel lightly on top.  Or you could warm the bread up in a 200F oven for about 15 minutes or so till starting to dry out.

While the oven heated up, the bread cubes were tossed with the meats and then soaked up the custard in the baking dish.  And then it got popped into the oven to bake into a creamy goodness with a pleasantly crunchy top.  I always save a bit of the meat (or chocolate or fruit) pieces to sprinkle on top before it goes into the oven.  This adds to the crunchy topping.  Bake until the centre is cooked through, but still a little wobbly.  A toothpick should come out clean when inserted.

Once out of the oven, let it cool for a few minutes to let it all set up.  After that, dust the whole top with a goodly amount of powdered sugar.  You can also add fresh fruit, like strawberries or blueberries.  Or not.  It will still be amazing without the fruit.

Serve with a wondrous amount of maple syrup on the side.  Seriously, the play of the sweet, earthy syrup against the smokey salty bacon and sausage pieces is a joy to behold.  And the chilli pepper adds the perfect amount of kick at the end of each bite to make this a total party in your mouth.  Sweet, salty, spicy, and creamy, what every good breakfast dish deserves to be.  This makes for a perfect brunch item, as it can be made ahead, and rewarmed slightly.  It actually tastes really good just warm.  With some poached eggs, more meat, fresh fruit, and mimosas, this would be a perfect brunch treat all year round!

And if Jim wants to eat his for dessert in the evening, that’s fine by me!  Even when I halve the recipe and make enough for just the two of us, there is always a little extra to eat in the evening.  You can slice it once it’s cold and warm up a piece and then add a scoop of maple walnut ice cream, and more maple syrup.  Or maybe some chocolate sauce!  No matter how you serve this, you will enjoy every bite, I promise!

When I first made this, as a total experiment, some of our friends loved it so much that they wanted the recipe right away.  Since then, I have had quite a few requests on Social Media regarding when this recipe would show up on the blog.  Well, I am happy to say that I finally fulfilled the promise to write it out for you all!  So sorry for the delay! Thank you for being so patient 😉

Love Jen.

Print

Breakfast Bacon and Sausage Bread Pudding

Everything that you want for breakfast in one pan.  Custardy texas style raisin bread, smokey bacon and crumbled sausage, with a bit of a kick from chilli powder, all this needs is a copious dusting of icing sugar and a drizzle of maple syrup.  Brunch plans set!

Course Breakfast

Prep Time 15 minutes

Cook Time 50 minutes

Resting Time 20 minutes

Total Time 1 hour 5 minutes

Servings 12

Ingredients

• 12 cups of Texas style raisin bread cut into 1 inch cubes (one large loaf should do it- about a 16oz loaf. I have also used panettone and brioche bread instead with wonderful results). When measuring, pack the measuring cup with the bread.
• 13 oz 375 grams maple breakfast sausage
• 7 oz 190 grams bacon
• 5 large eggs
• 3/4 cup sugar
• 2 cups whole milk
• 2 cups heavy cream
• 4 tbsp 1/2 stick butter melted
• 1/4 tsp salt
• 1 tbsp vanilla extract
• 1/2 tsp chilli powder
• 1/2 tsp cayenne pepper or chilli flakes
• icing sugar for dusting

Instructions

1. If the bread is still too fresh (too soft on the inside, as you slice it) lay out 1 inch slices onto a baking sheet and let them dry out. Either on the counter, or in a 200F oven. Check regularly and turn over if necessary. You want the bread to be going to the stale stage, so that it doesn't go mushy when the custard is added to it.
2. Cut the dried bread into 1 inch cubes and place in a large bowl. You will need 12 cups worth.
3. Cut the bacon into small 1/2 inch pieces and sauté in a skillet over medium to medium high heat till crispy and golden brown. Do not overcook though. Remove with a slotted spoon to a paper towel lined plate. Remove most of the remaining fat from the pan, leaving about 1 tbsp for the sausage meat to sauté in.
4. Remove the sausage meat from the casings and sauté in the remaining bacon fat till crispy and golden brown. Do this over medium to medium high heat- don't rush it or it may scorch. Drain on a paper towel lined plate. Add to the bacon.
5. You can prepare the meats ahead of time and allow to cool. In fact, you can do this the evening before and store in a sealed container in the fridge till needed.

6. In a medium bowl, whisk together the eggs, milk, cream, melted butter, salt, vanilla, chilli powder and cayenne pepper.

7. Place the bread cubes and 3/4 of the meat mixture in a large bowl and toss to combine.
8. Pour the egg mixture over the bread and toss gently to get the bread started in soaking it all up.
9. Spray a large baking pan (9x13) with non-stick spray.
10. Spoon the bread mixture into the pan and spread out evenly.
11. Press down gently to get the bread soaking up all the liquid. Cover with plastic wrap and let sit for 20 minutes.
12. Preheat the oven to 325F
13. When the oven is warmed through, remove the plastic wrap and sprinkle the remaining sausage and bacon over the pudding.
14. Place the pan onto a baking sheet and place this onto the middle rack of the oven.
15. Bake for 50 minutes or until set. Check the middle section with a toothpick. It should come out clean not watery.
16. Remove from the oven. Let cool for a good 10-15 minutes.
17. Dust with a copious shower of icing sugar.
18. Serve with a good drizzle of maple syrup.

Recipe Notes

This will feed 10, even 12 comfortably. Feel free to cut the entire recipe in half and just adjust your baking pan accordingly. I do this all the time!