Maple-Bacon Bread Pudding Recipe


  • Chopped toasted pecans, for serving
  • 1 ½ pounds brioche (3 small loaves), crusts discarded and loaves sliced 1 inch thick (see Note)
  • ¾ cup pure maple syrup, plus more for serving
  • 3 ¾ cups half-and-half
  • 1 teaspoon kosher salt
  • 1 vanilla bean, split and seeds scraped
  • ¾ cup sugar
  • + 4 more ingredients
    • 1 cup crème fraîche
    • 17 large eggs
    • Unsalted butter, for greasing
    • 1 pound thick-cut bacon

Preheat the oven to 350°. Line a rimmed baking sheet with aluminum foil and arrange the bacon on it in a single layer. Bake the bacon for 25 to 30 minutes, until it is browned and nearly crisp. Transfer the bacon to paper towels to drain and cool, then coarsely chop it. Meanwhile, butter a 9-by...

View full recipe at SpringPad


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