This satisfying and delicious treat will have your family begging for more! Serve it for breakfast, lunch or dinner! It is a GREAT make-ahead meal because the texture of the bread actually gets softer and more moist if you let it rest in the fridge for a few hours before baking it. You could even make it the day before.
Bread pudding is also a very budget friendly recipe! You may spend a few dollars, at most, on eggs and bread. Even after my husband and three kids DEVOUR their share of this casserole, we usually still have some leftover for the next day.
I hope your family enjoys this recipe as much as mine does! Happy eating!
This recipe is delicious with or without the bacon, according to my family. 🙂
- 16 oz. loaf of Italian or French bread, cubed
- 12 eggs
- 2/3 cup whole milk
- 1/4 cup pure maple syrup
- 2 tsp. vanilla extract
- 1 tsp. ground cinnamon
- 3 strips slab bacon, cubed (have butcher cut each strip about 1/4" thick)
In a skillet, saute cubed slab bacon over medium heat until cooked through. Drain off the grease and save for another use.
In a large bowl or measuring pitcher, combine eggs, milk, maple syrup, vanilla extract and cinnamon.
Place bread cubes and cooked bacon in a large, GREASED casserole dish, and pour the egg mixture all over the top.
Toss the mixture to be sure that all of the bread cubes are thoroughly coated in the liquid. For best results, let the mixture sit in the refrigerator for at least 2 hours, up to overnight.
Take casserole out of refrigerator about 20-30 mins. before baking. Bake at 375 degrees for about 40-50 minutes or until the eggs are cooked through.