Recipe

Too Much Bread? Make These Bacon Cheddar Leek Bread Pudding Muffins

By Helena Lin at McGill University

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

Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Servings: 12

Ingredients

1/2 loaf bread around 9 slices
1/2 pack bacon around 250 grams
1 leek
3 eggs
1 cup half and half
1 cup cheddar grated
salt
pepper

Helena Lin

Step 1

Cut the slices of bread into cubes.

Helena Lin

Step 2

Wash and slice the leek thinly.

Helena Lin

Step 3

Cut bacon into 1 cm slices and sauté over medium heat until browned and crispy. Drain on a paper towel.

Helena Lin

Step 4

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.

Helena Lin

Step 5

In a bowl, whisk together the eggs, half and half and season with salt and pepper.

Helena Lin

Step 6

In a bowl, combine the bread cubes, bacon, leeks and cheese. Add in the egg mixture and mix to combine.

Helena Lin

Step 7

Distribute the mixture evenly into the wells of the muffin tin. Wrap in cling wrap and refrigerate for a few hours or over night.

Helena Lin

Step 8

Preheat your oven to 350°F. Bake the muffins for around 25 minutes or until golden brown.

Helena Lin