What’s not to love about this bread pudding? Sweet crunchy bacon, crunchy peanut butter all in a rich vanilla custard and baked to golden perfection.
|8||Strips of Maple Leaf Bacon|
|¼ cup||Whipping cream|
|3 ¾ cup||Milk|
|1 ½ cups||Brown sugar, divided|
|1||Vanilla bean (or 2 tsp vanilla extract)|
|½ cup||Crunchy peanut butter|
|1 tsp||Icing sugar|
|1 cup||Whipped cream or whipped topping|
|1||Loaf white bread, cut into 1” (2.5 cm) cubes|
PREHEAT oven to 375°F (190°C).
ARRANGE bacon on a parchment paper lined baking sheet. Sprinkle with ½ cup (125 mL) of brown sugar. Bake for 15 minutes or until crispy. Remove bacon from the oven and set aside. Reduce oven temperature to 350°F (180°C).
WHISK together milk, ½ cup (125 mL) cream and remaining brown sugar in a medium saucepan. Split the vanilla bean lengthwise and scrape seeds into the pot. Heat mixture until it is just beginning to boil. Whisk in peanut butter and remove from the heat. Set aside to cool. When cooled slightly whisk in eggs and salt.
PLACE bread cubes in a lightly greased 9x13” (22x33 cm) baking dish. Roughly chop the bacon and toss with the bread cubes. Pour custard over the bread and bacon. Toss to coat. Let stand for 15 minutes and bake in the preheated oven for 40-45 minutes. Sprinkle with cinnamon and icing sugar prior to serving.
Serve with whipped cream or whipped topping.
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