Overnight Savory Bread Pudding with Bacon, Eggs & Cheese
Mother's Day

Overnight Savory Bread Pudding

with Bacon, Eggs & Cheese

70 MIN
$25.99 4-6 Servings
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From the Test Kitchen

Perfect for a celebratory brunch, this rich, savory bread pudding features fluffy challah buns—soaked overnight in a creamy egg-dijon mixture, covered with melty smoked gouda, then baked until puffed up and golden. You'll top it all off with strips of applewood smoked bacon for some more delicious, savory flavor and a bit of crunch.
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  • Nutrition
    PER SERVING
  • Calories
    680 Cals (est.)
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fresh
ingredients
Overnight Savory Bread Pudding with Bacon, Eggs & Cheese
Title
  • 4 oz Applewood Smoked Uncured Bacon
  • 4 Pasture-Raised Eggs
  • 4 Challah Buns
  • ¾ cup Cream
  • 1 bunch Chives
  • 2 oz Sliced Roasted Red Peppers
  • 4 oz Smoked Gouda Cheese
  • 2 Tbsps Dijon Mustard
  • 2 Tbsps Maple Syrup
step-by-step
instructions
1 Prepare the ingredients

Lightly grease an 8-inch square baking dish. Tear the buns into pieces; place in the baking dish. Roughly chop the peppers. Grate the cheese on the large side of a box grater. In a bowl, whisk the eggs, cream, mustard, and a pinch of salt until combined.

2 Assemble the bread pudding

Nestle the chopped peppers evenly among the bun pieces, then pour the cream mixture over the top; press the buns gently to absorb. Evenly top with the grated cheese. Tightly cover and refrigerate overnight.

3 Bake the bread pudding

Preheat the oven to 350°F. Remove the cover from the baking dish. Stir to recombine and arrange in an even layer. Cover with foil. Bake 30 minutes. Leaving the oven on, remove from the oven. Carefully remove the foil. Return to the oven and bake, uncovered, 15 to 25 minutes, or until puffed, golden, and set in the center. Remove from the oven. Let stand at least 10 minutes before serving.

4 Finish & serve your dish

Meanwhile, wash, dry, and thinly slice the chives. Line a sheet pan with foil. Place the bacon on the foil; arrange in an even layer. Bake 15 to 17 minutes, or until slightly crispy and cooked through. Transfer to a paper towel-lined plate. Carefully halve the cooked bacon crosswise. Serve the finished bread pudding topped with the halved bacon and sliced chives. Drizzle with the maple syrup. Enjoy!

Tips from Home Chefs

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Overnight Savory Bread Pudding

1 Prepare the ingredients

Lightly grease an 8-inch square baking dish. Tear the buns into pieces; place in the baking dish. Roughly chop the peppers. Grate the cheese on the large side of a box grater. In a bowl, whisk the eggs, cream, mustard, and a pinch of salt until combined.

2 Assemble the bread pudding

Nestle the chopped peppers evenly among the bun pieces, then pour the cream mixture over the top; press the buns gently to absorb. Evenly top with the grated cheese. Tightly cover and refrigerate overnight.

3 Bake the bread pudding

Preheat the oven to 350°F. Remove the cover from the baking dish. Stir to recombine and arrange in an even layer. Cover with foil. Bake 30 minutes. Leaving the oven on, remove from the oven. Carefully remove the foil. Return to the oven and bake, uncovered, 15 to 25 minutes, or until puffed, golden, and set in the center. Remove from the oven. Let stand at least 10 minutes before serving.

4 Finish & serve your dish

Meanwhile, wash, dry, and thinly slice the chives. Line a sheet pan with foil. Place the bacon on the foil; arrange in an even layer. Bake 15 to 17 minutes, or until slightly crispy and cooked through. Transfer to a paper towel-lined plate. Carefully halve the cooked bacon crosswise. Serve the finished bread pudding topped with the halved bacon and sliced chives. Drizzle with the maple syrup. Enjoy!

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