Maple Brioche Bread Pudding with Smoked Bacon Streusel

About This Recipe

Hold onto your taste buds, because this Maple Brioche Bread Pudding with Smoked Bacon Streusel is about to take you on a flavor rollercoaster! 🎢

First off, let's talk about the star of the show: bacon. Crispy, smoky, and oh-so-delicious, it’s the perfect partner in crime for this sweet and savory delight. Imagine biting into a warm, custardy brioche bread pudding, only to be greeted by the crunch of bacon and the sweet embrace of maple syrup. It’s like breakfast and dessert had a party, and you’re invited!

The streusel topping adds a delightful crunch, making every bite a textural adventure. And the best part? You can make extra streusel and save it for later – because who doesn’t need more streusel in their life?

So, whether you’re looking to impress at brunch or just treat yourself to something special, this recipe is a winner. Get ready to fall in love with every bite! 🥓🍞🍁

Ingredients

For Streusel

·        1 ¾ cups all-purpose flour
·        ¾ cup packed light-brown sugar
·        1 teaspoon coarse salt
·        6 ounces (3/4 cup) cold unsalted butter

Smoke Slab Bacon

·        2 slices slab bacon, sliced into thin pieces for frying.

For Bread Pudding

·        1 loaf of Brioche bread or Challah loaf, cut into 1” cubes
·        8 eggs
·        5 cups of whole milk or half and half
·        3 tablespoons of pure maple syrup
·        1 tablespoon vanilla extract
·        ¼ teaspoon kosher salt
·        Soft butter for greasing the baking dish
·       Confectioner's sugar and maple syrup for serving

Preparation

Let’s start with streusel.

1. Mix together flour, brown sugar, and salt. Using a fork or your fingers, cut butter into the flour mixture until small to medium clumps are formed.

2. Cover and refrigerate until ready to use. You may have more than you need to cover bread pudding, you can put the excess in a plastic container and freeze it to top on another recipe.

   

Now let’s prep the bacon.

•   In a medium skillet over medium heat, cook bacon pieces until crispy.
•   Drain on a paper towel and set aside.

Now let’s prepare bread pudding - preheat oven to 350 degrees.

·   In a large bowl, whisk together the eggs, half and half, maple syrup, vanilla, and salt.

·  Arrange 1” cubes of brioche in 9 x 9 greased baking dish.

·  Pour the mixture over the bread and press the bread down.

·  Let bread soak for about 10 minutes.

·  Top bread pudding with prepared streusel and then add bacon.

·   Place bread pudding in oven and bake for 45 – 60 minutes or until the pudding puffs up and the custard is set.

·   Remove from oven and let cool slightly.

·  With a sieve, dust bread pudding with confectioner’s sugar and serve with maple syrup.

Cooking With Aunt Carol - Krissy's Roasted Carrots

Enjoy a taste of the Sweet and Spicy Roasted Carrots.

4 Servings

 Recipe Essentials 

·        Sharp Knife

·        Vegetable Peeler

·        Medium size Baking Pan (9” x13”)

·        Aluminum Foil to line baking pan

·        Large Ziploc bag

·        Garbage bowl for scraps

·        Bowl for cut carrots

  

Ingredients 

·        6 large carrots – cut in roasting size

·        2 tbsp Olive Oil

·        2 tbsp Thai Chili Pepper Sauce

·        ½ tsp cinnamon

·        ½ tsp Nutmeg

·        1 tsp dry thyme

·        1 tsp dry basil

·        ½ tsp salt & Pepper

Directions 

Preheat the oven (Convection Oven) to 400° and roast for 35 minutes, or set the oven (Conventional Oven, gas, or electric) at 425° and roast for 40 – 45 minutes.

1.     Place a Ziploc bag in a medium bowl so that you can mix your marinade. In the Ziploc bag, add oil, olive oil, chili sauce, cinnamon, nutmeg, thyme, basil, salt, and pepper. Close the bag and combine the ingredients.

2.     Add cut carrots to the marinade, close the bag, and make sure all carrots are covered with the mixture.

3.     Place carrots on the lined baking sheet. Be sure to spread them evenly before baking. Place in the oven at one of the temperatures above.

4.     Once carrots are done, plate and serve.  Enjoy!