| Level: | Easy |
| Total: | 50 min |
| Active: | 25 min |
| Yield: | 6 appetizer or 12 main-course servings |
Ingredients
- 12 slices thick-cut bacon
- 4 ounces breakfast sausage, casing removed
- 4 large eggs
- 1 cup half-and-half
- Kosher salt and freshly ground black pepper
- One small loaf brioche or challah (about 14 ounces), cut into 1/2-inch cubes (about 4 cups)
- 1 cup shredded Cheddar
- 2 tablespoons finely chopped red bell pepper
- 2 tablespoons chopped scallion
Instructions
- Preheat the oven to 400 degrees F. Arrange the bacon, closely spaced, on a rimmed baking sheet. Bake, flipping halfway through, until the fat is rendered and the bacon is lightly browned but not at all crisp, about 10 minutes. Drain on paper towels.
- Meanwhile, add the sausage to a medium nonstick skillet over medium heat. Cook, crumbling with a wooden spoon, until no longer pink, about 4 minutes. Drain alongside the bacon.
- Reduce the oven temperature to 375 degrees F. Beat the eggs and half-and-half in a large bowl. Season with 1/2 teaspoon salt and a generous grinding of black pepper. Fold in the bread cubes and the cooked sausage and let soak for 5 minutes.
- In a 12-cup muffin tin, line each cup with a slice of the bacon, making a ring so the ends overlap. Divide the bread mixture among the cups, using a tablespoon to keep it neat. Sprinkle the tops with half of the Cheddar, followed by the red pepper and scallion and then the rest of the Cheddar.
- Bake until puffed and golden and a tester inserted into the center comes out mostly clean, about 20 minutes. Remove the bread puddings from the muffin tin with a fork. Serve hot or warm.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 591 |
| Total Fat | 44 g |
| Saturated Fat | 17 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 24 g |
| Cholesterol | 230 mg |
| Sodium | 862 mg |
Reviews
A tad involved to make but worth the effort!
I miss her program. This is a great breakfast for a house full of people. Especially at the holidays. Great brunch recipe. Great with sliced tomatoes and or fruit both as a side. I have used left over crossiants, just as tasty. Thanks!!
I made this bacon bread pudding and it was delicious. I did cook the bacon longer, but not crisp or it won’t be bendable for the muffin tin. You really have to keep an eye on it. I could only find a vanilla brioche, but the taste was still amazing. This is my new go to breakfast recipe when guests come. Wish I could include a pic.
looks good I would definitely cook the bacon much longer so its crisp when it comes out of the oven!
Made this four different parties already and it’s been the favorite!
Tried this last night for “brinner”. Pretty good. Easy to make. Should appeal to kids minus the red pepper and green onion. The only think I wish I did differently was cook the bacon a bit more. If you look at the picture that bacon is nigh on to raw and very difficult to cut, much less eat. I question the safety of eating bacon this way although I am alive to talk about it today. Anyhow, I am sure I will make this again, just give it more time.
I can’t WAIT to try this recipe. So GLAD Ayesha is back for season 2! YAAAAAY!