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Bacon, Egg & Cheese Bread Pudding

Authoradmin
DifficultyBeginner

Happy Good Friday! I'm so excited to share this Bacon, Egg & Cheese Bread Pudding with you. This recipe is perfect for Easter. Also great for serving to mom on Mother's Day. Actually it's great for any time at all!

Yields1 Serving
Prep Time10 minsCook Time20 minsTotal Time30 mins
 6 King's Sweet Hawaiian Dinner Rolls
 10 ounces Bacon, bake until crispy & crumble See recipe for Perfectly Baked Bacon, set aside 1/4 of the cooked bacon for topping
 Olive Oil Spray
 5 large Eggs, whisked
 3/4 cup 2% Milk
 1/4 cup Heavy Cream
 1 cup shredded Cheddar Cheese, divided
 1/4 teaspoon Smoked Paprika
 1/4 teaspoon Black Pepper
 1/4 teaspoon Garlic Salt
 Parsley Flakes for topping
1

Pre heat oven to 400 degrees F with the rack in the middle. Spray four 8 ounce ramekins or Mini Cocottes with olive oil cooking spray. Place ramekins on a baking tray for easy oven transfer.

2

Slice dinner rolls into 1/2 inch pieces. Place bread cubes on a baking sheet & toss with some cooking spray. Bake for about 6 minutes (toss half way,) until slightly brown & crispy. Remove rolls from the oven, let cool a few minutes. Reduce oven heat to 350 degrees F.

3

In a bowl combine eggs, cream, milk, 1/2 cup of cheese, 3/4 of the bacon & the seasonings. Add the bread to the egg mixture. Coat the bread thoroughly. Let the bread soak for 15 minutes.

4

Transfer bread mixture to the mini casserole dishes. Top with the remainder of the cheddar cheese. Bake for about 25 minutes or until cheese is melted & slightly browned. Top with the remainder of the bacon crumbles & some parsley. Serve immediately.

Ingredients

 6 King's Sweet Hawaiian Dinner Rolls
 10 ounces Bacon, bake until crispy & crumble See recipe for Perfectly Baked Bacon, set aside 1/4 of the cooked bacon for topping
 Olive Oil Spray
 5 large Eggs, whisked
 3/4 cup 2% Milk
 1/4 cup Heavy Cream
 1 cup shredded Cheddar Cheese, divided
 1/4 teaspoon Smoked Paprika
 1/4 teaspoon Black Pepper
 1/4 teaspoon Garlic Salt
 Parsley Flakes for topping

Directions

1

Pre heat oven to 400 degrees F with the rack in the middle. Spray four 8 ounce ramekins or Mini Cocottes with olive oil cooking spray. Place ramekins on a baking tray for easy oven transfer.

2

Slice dinner rolls into 1/2 inch pieces. Place bread cubes on a baking sheet & toss with some cooking spray. Bake for about 6 minutes (toss half way,) until slightly brown & crispy. Remove rolls from the oven, let cool a few minutes. Reduce oven heat to 350 degrees F.

3

In a bowl combine eggs, cream, milk, 1/2 cup of cheese, 3/4 of the bacon & the seasonings. Add the bread to the egg mixture. Coat the bread thoroughly. Let the bread soak for 15 minutes.

4

Transfer bread mixture to the mini casserole dishes. Top with the remainder of the cheddar cheese. Bake for about 25 minutes or until cheese is melted & slightly browned. Top with the remainder of the bacon crumbles & some parsley. Serve immediately.

Bacon, Egg & Cheese Bread Pudding

~ Marla Meridith

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