Recipes

[Beebee2]

One of our granddaughters is a bacon enthusiast - big time! So my ears perked up this week when I heard someone say in passing something about "Bacon Bread Pudding". I found this recipe on the internet and am copying it to my own files, so thought I'd share it here, too. I don't know exactly when I'll make it, but I do plan to make it. If you beat me to it, please report in.

Bacon Bread Pudding

6 oz thick cut bacon, cut into 1/2-inch pieces
6 oz sharp cheddar cheese, cut into 1/2-inch cubes
1/4 c fresh cut sage, chopped
5 c torn day-old country bread
6 large eggs
2 c whole milk
1 T salt

In a medium skillet, cook the bacon pieces until crispy. Drain on paper towels and set aside.

Preheat the oven to 400 deg F.

Place the bacon, cheese, sage and bread in a large bowl. In a separate bowl, beat the eggs and add the milk to form a custard. Whisk in the salt. Pour the custard over the dry ingredients, mix thoroughly and let sit for 15 minutes.

Pour the mixture into a 4 by 8-inch greased loaf pan and over with aluminum foil. Place the loaf pan into a metal roasting pan and pour hot water into the roasting pan until it reaches three quarters of the way up the side of the loaf pan (This is how you would prepare a standard egg custard for baking).

Bake for 45 minutes. Remove the foil and bake for 15 minutes longer to allow the top to brown and the pudding to rise. Cool for 20 minutes before removing from the pan, slicing and serving.

This pudding is also good if refrigerated and served the following day. Serves 4

source: I Love Bacon! By Jayne Rockmill
tucsoncitizen.com/cooking