Maple-Bacon Bread Pudding

Name: Maple-Bacon Bread Pudding
Ingredients: 1 pound thick-cut bacon; Unsalted butter, for greasing; 17 large eggs; 1 cup creme fraiche; 3/4 cup sugar; 1 vanilla bean, split and seeds scraped; 1 teaspoon kosher salt; 3 3/4 cups half-and-half; 3/4 cup pure maple syrup, plus more for serving; 1 1/2 pounds brioche (3 small loaves), crusts discarded and loaves sliced 1 inch thick (see Note); Chopped toasted pecans, for serving

11 ingredients

14 steps

Ingredients

1 pound thick-cut bacon
Unsalted butter, for greasing
17 large eggs
1 cup creme fraiche
3/4 cup sugar
1 vanilla bean, split and seeds scraped
1 teaspoon kosher salt
3 3/4 cups half-and-half
3/4 cup pure maple syrup, plus more for serving
1 1/2 pounds brioche (3 small loaves), crusts discarded and loaves sliced 1 inch thick (see Note)
Chopped toasted pecans, for serving

Directions

1

Preheat the oven to 350.
2

Line a rimmed baking sheet with aluminum foil and arrange the bacon on it in a single layer.
3

Bake the bacon for 25 to 30 minutes, until it is browned and nearly crisp.
4

Transfer the bacon to paper towels to drain and cool, then coarsely chop it.
5

Meanwhile, butter a 9-by-13-inch ceramic baking dish.
6

In a large bowl, beat the eggs with the creme fraiche, sugar, vanilla seeds and salt, then beat in the half-and-half and the 3/4 cup of maple syrup.
7

Layer half of the brioche slices in the prepared baking dish and sprinkle with half of the chopped bacon.
8

Repeat the layering with the remaining brioche and bacon.
9

Pour the custard over the brioche and gently press the bread into the custard.
10

Cover and refrigerate for at least 1 hour.
11

Preheat the oven to 325.
12

Uncover the bread pudding and bake for about 1 hour 10 minutes, until puffed and the center is just set.
13

Let stand for 15 minutes.
14

Serve with chopped pecans and maple syrup.