This is not your Grandma’s bread pudding. This dessert is a delicious combination of salty bacon and sweet caramel sauce. It’s the perfect ending to a meal for bacon lovers and those with a sweet tooth alike.
1/2 lb. bacon, diced
10 oz. Udi's Gluten Free
Bagels or Hamburger Buns - approx 3 buns/bagels
1 Tbsp butter
4 ea eggs, large
1 tsp vanilla
3 cups 2% milk
1 tsp nutmeg, fresh grated
Sauce Goddess Moroccan Twist spice rub
1 cup Mrs. Richardson's Caramel Sauce (or any other gluten free caramel sauce)
2 Tbsp brown sugar
Cook bacon until barely crispy (about 10 minutes). Remove from the pan and pat dry with paper towels. Break into pieces and divide into 6 portions for each ramekin.
Butter six 4"-5” ramekins. You can use larger or smaller ramekins but will need to adjust the cook time accordingly.
In a large bowl whisk together eggs and vanilla. Add milk and whisk until completely combined.
Mix in Moroccan Twist, nutmeg, and caramel sauce to the egg mixture. Set aside.
Break or dice the bread into 1 inch cubes (crust on).
Gently combine the bread and eggs. Do this carefully and quickly so as to not break apart or over soak the bread cubes.
Place soaked bread cubes into ramekin until one third full.
Place a few pieces of bacon on top.
Repeat with another layer of bread then bacon and finally bread until all the ramekins are full.
Sprinkle brown sugar evenly on each.
Pour very hot water into a large roasting pan 1" up the sides.
Add the 6 ramekins carefully so you don't get any water into the pudding.
Cover loosely with foil so the top doesn't burn.
Bake until slightly firm and done in the center. Approximately 40-50 minutes.
Remove from the oven and let rest for 10 minutes.
If you want to use regular bread, pick one that dense and firm and soak it for 15 minutes. The softer the bread the mushier the bread pudding.
Hot water bath is used to keep the pudding moist. Using a large roasting pan allows for plenty of room around each ramekin. Make sure you test and all your ramekins will fit in one pan.
1 hour, 30 minutes
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