I don’t know, but am I the only person who gets sucked in by sales at the supermarket and leaves with two loaves of bread? Mind you, the bread is probably going bad which is most likely why it’s on sale… Regardless of whether you have bread to get rid of, or are looking for an easy brunch recipe, look no further because this bacon, cheddar and leek bread pudding is where it’s at.
For this recipe, I used Texas toast, but you can really use just about any kind of bread, from baguettes to brioche. What I love about these muffins is that they pack a punch of flavour and they are perfectly portable for a grab and go breakfast or for sharing at a potluck brunch. Of course, you can always make the recipe in a pan as well—whatever satisfies your hanger.
Bacon, Cheddar and Leek Bread Pudding
Ingredients
Instructions
Cut the slices of bread into cubes.
Wash and slice the leek thinly.
Cut bacon into 1 cm slices and sauté over medium heat until browned and crispy. Drain on a paper towel.
Remove the bacon fat, reserving about 1 tbsp in the pan. Add the leeks and sauté over medium heat until soft and it just begins to brown. Set aside to cool.
In a bowl, whisk together the eggs, half and half and season with salt and pepper.
In a bowl, combine the bread cubes, bacon, leeks and cheese. Add in the egg mixture and mix to combine.
Distribute the mixture evenly into the wells of the muffin tin. Wrap in cling wrap and refrigerate for a few hours or over night.
Preheat your oven to 350°F. Bake the muffins for around 25 minutes or until golden brown.