Cranberry-Pecan Bread Pudding with Bacon

Ingredients

  • Kosher salt and freshly ground pepper
  • 2 1-pound loaves of cranberry-pecan bread
  • 2 tablespoon(s) unsalted butter
  • 2 teaspoon(s) chopped thyme
  • 4 cup(s) Turkey Stock or low-sodium chicken broth
  • 1 pound(s) thickly sliced bacon
  • 2 teaspoon(s) chopped thyme
  • + 25 more ingredients
    • 4 cup(s) Turkey Stock or low-sodium chicken broth
    • 1 celery rib
    • Kosher salt and freshly ground pepper
    • Kosher salt and freshly ground pepper
    • 1 pound(s) thickly sliced bacon
    • 2 tablespoon(s) unsalted butter
    • 2 large eggs
    • 2 large eggs
    • 2 large eggs
    • 1 pound(s) thickly sliced bacon
    • 2 teaspoon(s) chopped thyme
    • 2 1-pound loaves of cranberry-pecan bread
    • 2 clove(s) garlic
    • 1 tablespoon(s) chopped sage
    • 2 clove(s) garlic
    • 1 large onion
    • 1 tablespoon(s) chopped sage
    • 1 large onion
    • 2 1-pound loaves of cranberry-pecan bread
    • 1 pound(s) thickly sliced bacon
    • 2 teaspoon(s) chopped thyme
    • 2 1-pound loaves of cranberry-pecan bread
    • 2 large eggs
    • Kosher salt and freshly ground pepper
    • 1 celery rib

Preheat the oven to 350°. Butter a shallow 9-by-13-inch baking dish. Spread the bread cubes on a large baking sheet and bake until golden and crisp, about 25 minutes. Meanwhile, in a large, deep skillet, cook the bacon over moderately high heat, stirring occasionally until browned, about 7 minute...

View full recipe at Food & Wine

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