Bacon Bread & Butter Pudding
Golden, cheesy and loaded with bacon – this brekkie bake is the ultimate crowd pleaser. Prep it the night before, then straight into the oven in the morning. Perfect for brunch, lazy weekends or whenever you want something a bit special with minimal fuss.
1 hr 50 mins + overnight
Easy
4
What you’ll need
INGREDIENTS
- 10 SunPork Fresh Foods bacon rashers, cooked
- 8 thick slices sourdough bread
- 20g butter, diced (plus extra for greasing)
- 1 leek, thinly sliced
- 2 garlic cloves, finely chopped
- 2 tsp. thyme leaves (plus extra for garnishing)
- 250g crème fraîche
- 2 Tbsp. Dijon mustard
- 1 cup cream
- 8 eggs
- 1 cup milk
- 150g Gruyère, grated
- 30g parmesan, grated
- Salt and pepper, to season
How to make it
- Preheat fan-forced oven to 200°C. Grease a large baking dish. Place the bread on a baking tray and bake for 3-4 mins until lightly golden.
- In a saucepan over med. heat, melt the butter, then add the leek, garlic, and thyme. Cook for 4–5 mins until the leek is soft and fragrant.
- In a large bowl, whisk together the crème fraîche, mustard and half the cream until smooth. Add the eggs, milk, and remaining cream. Season with salt and pepper, then whisk to combine.
- Layer the toasted bread into the prepared dish, tucking the bacon in between. Sprinkle over the Gruyère, then pour the egg mixture evenly on top. Cover and refrigerate for at least 3hrs or overnight to soak.
- Preheat fan-forced oven to 150°C. Sprinkle the dish with parmesan and bake for 1 to 1hr 30mins until golden and set. Rest for 10 mins, then top with extra thyme.
- Serve and enjoy!
