Ingredients
Units
Scale
- 1 lb fresh French bread loaf
- 16 oz Godshall’s beef bacon
- 4 tbsp butter
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 4 cups evaporated milk
- 4 large eggs
- 1/2 cup sugar
- 2 tsp vanilla extract
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
- 1/2 tsp sea salt
Maple Glaze
- 4 tbsp butter
- 1 tbsp maple syrup
- 2 tsp cornstarch
- 2/3 cup sugar
- 12 oz evaporated milk
Instructions
- Place the bacon on a baking sheet (paid link) and bake it in the oven at 400 degrees for 15 minutes. Once done, set any excess bacon drippings aside for the custard.
- Cut the French bread loaf into medium-sized cubes and place it in a large bowl.
- Chop the bacon into small pieces and place it in the large bowl with the bread. Set a handful of bacon aside for a later step.
- In a small pot, add the excess bacon drippings, butter, brown sugar, and maple syrup over low heat and cook for 4 to 5 minutes until smooth. Remove from the heat.
- In a separate bowl, whisk (paid link) together the evaporated milk, eggs, sugar, vanilla extract, ground cinnamon, ground nutmeg, and sea salt.
- Pour the maple brown sugar and custard mixtures into the bowl with the bread and bacon. Lightly fold all ingredients together.
- Pour all ingredients into a 9 x 13 casserole dish. Top with the remaining bacon. Refrigerate and allow the bread pudding to soak for at least 3 hours, preferably overnight.
- Bake at 350 degrees for 45 minutes and allow to cool for an additional 30 minutes.
- For the maple glaze, add the butter, maple syrup, and cornstarch, then stir over medium-low heat until combined. Add the evaporated milk and sugar and cook for an additional 10 minutes.
- Allow to cool and thicken, then drizzle over the bread pudding to serve.
Nutrition
- Calories: 1190
- Sugar: 12.5g
- Sodium: 3370mg
- Fat: 67.4g
- Carbohydrates: 84g
- Fiber: 3.1g
- Protein: 60.3g
- Cholesterol: 313mg
