Bread Pudding French Toast with Bacon and Rosemary-Orange Maple Syrup

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Preparation info

  • Difficulty

    Easy

  • Serves

    6 to 8

Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

This breakfast bread pudding is really a perfect combination of savory and sweet. It has all the sweet goodness that sugar and orange and vanilla bring to any dish with a good dose of savory courtesy of rosemary, fennel, and bacon. It sounds like a lot going on, and it is, but it all seems to work—and work very well. If you prefer your French toast made with brioche or challah, feel free to use either and just add ⅓ cup (35 g) golden raisins and ¼ teaspoon ground fennel seeds to the egg mixture.

Ingredients

  • 1 loaf semolinagolden raisin bread, cut into 1-inch (2.5-cm) cubes
  • 7 large eggs
  • 2 cups (400 g) sugar
  • 2 cups (480 ml) whole milk
  • 2 cups (480 ml) heavy cream
  • 2 teaspoons finely grated orange zest
  • 2 teaspoons pure vanilla extract
  • 8 thin slices bacon, cooked until crisp, finely chopped
  • Rosemary-Orange Maple Syrup
  • Confectioners’ sugar, for serving (optional)

Method

Preheat the oven to 300°F (150°C). Spread the bread in a single layer on a baking sheet and toast in the oven until a pale golden blond color, turning once, about 12 minutes. Remove from the oven and let cool slightly. Increase the oven temperature to 350°F (175°C).

Grease a 9 by 13-inch (23 by 33-cm) baking dish with butter or nonstick spray. In a large bowl, whisk together the eggs and sugar. Add the milk, cream, orange zest, and vanilla and whisk until smooth. Stir in the bacon. Add the bread to the custard mixture and stir well to combine. Let the mixture sit, stirring a few more times, for 20 minutes, or until the bread has absorbed all of the liquid.

Transfer the bread mixture to the prepared pan, cover with aluminum foil, and bake for 45 minutes. Remove the foil and continue baking until puffed and the top is golden brown, about 30 minutes longer. Cut into squares and serve with the rosemary-orange maple syrup and a sprinkle of confectioners’ sugar.

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