Go Back
Print
Breakfast Bread Pudding

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!