Brie and bacon bread pudding

Brie and bacon bread pudding
  • Serves icon Serves 6
  • Time icon Hands-on time 15 min, oven time 25-30 min

How does one make brunch a decadent occasion? By serving this brie and bacon bread pudding, that’s how. It’s a loosen-the-belt breakfast – perfect for when you’re feeling a little rough round the edges.

Nutrition: per serving

Calories
648kcals
Fat
48g (26.4g saturated)
Protein
26.4g
Carbohydrates
26.7g (4.2g sugars)
Fibre
1.6g
Salt
2.8g
Calories
648kcals
Fat
48g (26.4g saturated)
Protein
26.4g
Carbohydrates
26.7g (4.2g sugars)
Fibre
1.6g
Salt
2.8g

Ingredients

  • 200g pack streaky bacon
  • 8 medium slices sourdough
  • 100g butter, softened
  • 3 large free-range eggs
  • 300ml full fat Jersey milk
  • 100ml crème fraîche
  • 100g mature cheddar, grated
  • 4 spring onions, sliced
  • 160g pack brie, sliced

You’ll also need… 

  • 1.6 litre ovenproof dish, lightly greased with butter or oil

Method

  1. Heat the grill to high and cook the bacon, turning, for 5-6 minutes until crisp. Set aside to cool, then snip into chunks.
  2. Meanwhile, spread the sourdough with the butter (save a bit for brushing) and cut the longer slices in half. Mix the eggs, milk, crème fraîche and some salt and pepper in a jug. Stir in three quarters of the cheddar and all the spring onions.
  3. Layer half the buttered bread in the ovenproof dish, tucking in slices of brie and crispy bacon pieces. Pour over half the egg/milk mixture, spreading the cheese and spring onions evenly around the bread. Arrange the remaining bread, brie and bacon in the dish and pour over the remaining egg/milk mix. Use your hands to gently press the bread into the egg/milk mixture. Scatter with the rest of the cheddar, then brush any exposed bread with the remaining butter. Set aside to soak for 1 hour.
  4. Heat the oven to 180°C/160°C fan/gas 4. Bake the bread pudding for 25-30 minutes until golden brown and slightly puffed up. Serve straightaway.

delicious. tips

  1. For a veggie alternative omit the bacon and add some roasted red peppers or caramelised onions.

  2. The bread needs to soak in the egg/milk mixture for at least an hour (step 3), but it’s fine to soak it for up to 24 hours, covered, in the fridge. Bake when ready to serve.

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