Savory Bread Pudding with Bacon
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Cook time: 
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Serves: 2 x 18-oz individual serving ramekins, or 4 smaller.
A savory twist on bread pudding, omitting any fruits and adding delicious bacon! Perfect for dinner or even a brunch.
What to get:
  • leftover loaf sourdough bread (whole, we will use ~4 cups cubed)
  • 2 eggs (lightly beaten)
  • 5 sliced maple bacon (cooked crispy & chopped roughly)
  • 4 T shredded parmesan cheese blend
  • 2 cups half & half (or whole milk)
  • 2 tsps maple syrup (and more for drizzling tops)
  • ¼ tsp white sugar
  • ½ tsp sea salt
  • pinch of ground black pepper
  • 4 dashes dried thyme leaves
  • 2 dashes ground cinnamon
What to do:
  1. Preheat oven to 350 degrees.
  2. Butter/grease 2 medium, oven-safe ramekins (I used 2x 18-oz in size)
  3. Cube day old sourdough loaf into ~1 inch cubes (1/2 used for each ramekin)
  4. Chop pre-crisped bacon roughly (1/2 will be used for each ramekin)
  5. In a mixing bowl whisk eggs, half & half, syrup, sugar, salt, pepper, thyme, cinnamon & parmesan cheese.
  6. In each ramekin, layer bread and bacon, so evenly distributed (1/2 of both in each ramekin for 2).
  7. Slowly pour over ½ the egg mixture over bread, into each of 2 ramekins.
  8. Let sit for 15 minutes, so bread can absorb more mixture.
  9. Drizzle tops lightly with syrup & a pinch of sea salt, baking for ~35 mins in oven, until lightly browned & crusty on top, and bread pudding pulls away from edges of ramekin slightly.
  10. Cool and serve warm with another drizzle of maple syrup on top as desired, and a garnish with fresh thyme leaves if you have them!
This is really easy, and I made using a day-old partial loaf of sourdough bread. Use milk if you don’t have half & half or cream handy. This is savory with hint of sweet and can be made ahead and reheated in oven. Make sure you cook the bacon slices crispy, otherwise they will end up soft when baked in pudding.
Serving size: 1 ramekin
Recipe by the dinnervine at