Bagel Bread Pudding w/ Bacon


Don’t you hate it when you buy a dozen bagels and don’t go through them!? Sure, you could freeze them, but frozen bread always tastes a little off to me… So what do you do? Feed the birds? Throw ’em away? Nah, make bread pudding! Check out my recipe below for a savory bread pudding with bacon, scallion and parmesan.

Let me know what you think!

Serves 4-6

3 or 4 Plain Bagels, cubed (depending on size)
1/2lb Bacon, diced
1/4c Rendered Bacon Fat
1/4c Scallion, chopped
2 Cloves Garlic, chopped
1tsp Salt
2tsp Ground Black Pepper
1/2tsp Garlic Powder
1/2tsp Onion Powder
1/2c Grated Parmesan, two 1/4c portions
2 eggs
1 1/2c Whole Milk

Heat your oven to 375F.

In a sauté pan or medium sauce pot cook your diced bacon until crispy. Remove the bacon using a slotted spoon, save 1/4c of the rendered fat.

In a large bowl combine your cubed bagels, crispy bacon, scallion, garlic, salt, pepper, garlic powder, onion powder and 1/4c of grated parmesan. Drizzle the mixture with the rendered bacon fat and toss to evenly coat the cubed bagels with seasoning and ingredients. Put the bread mixture into a 9×5 loaf pan.

In a separate bowl whisk together the eggs and milk.

Pour the milk/egg mixture into the loaf pan. Allow the pudding to sit at room temperature for 20 minutes, periodically pressing firmly down on the top so the milk and egg can absorb into the top layer. Much of the liquid will absorb into the cubed bagels by the time you are ready to put it in the oven, but some will still be pooled in the pan. Sprinkle the remaining parmesan cheese evenly over the top of the pudding and place it in the oven.

Bake for 35 minutes at 375F. Allow it to rest for 10 minutes at room temperature before serving.

So there’s my newest side recipe for ya. Hopefully you make it and love it like I did. New content is coming soon, in the meantime crack open an adult beverage, sit back, and relax. Life is short, enjoy it!


Published by Derek Martin

Husband, dad, home cook, wine snob... lover of bacon. I have spent my entire adult life surrounded by fine food and fine wines, starting with fifteen years working at, or running, some of New Jersey's top restaurants, and now the last two years working for one of the top fine wine distributors in the United States. I have absorbed a ton of information on food, wine, pairings and techniques during those seventeen years, and I'd love to share what I've learned with you!

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