Bacon Waffle Bread Pudding


This sweet and savory bread pudding recipe comes from Sessions Public in San Diego. It’s perfect for a Sunday breakfast or brunch! Sessions Public is a casual, charming neighborhood eatery with an ever-changing draft beer selection on the cusp of Ocean Beach and Point Loma in coastal San Diego. Opened in 2010 by San Diego native, Abel Kaase, the restaurant reflects the casual beach culture of its surroundings.

The restaurant’s eclectic selection of local and imported brews is paired with an approachable, yet creative menu with signature dishes such as Duck Fat Fries, Bacon Lollipops and Pork Belly Tacos. As a nod to the San Diego area code, happy hour is offered until 6:19 p.m. daily. Lunch and dinner are also available, as well as weekend brunch.

Bacon Waffle Bread Pudding

4 cooked waffles, cut into squares
6 strips of bacon (cooked and chopped)
1 cup eggs
2 cups cream
1 tsp. salt
1 tbsp. cinnamon
1 tsp. vanilla
1 cup brown sugar

Combine eggs, cream, salt, cinnamon, vanilla and brown sugar and mix until combined. Pour mixture over waffles and bacon in a greased 8” x 9” pan. Bake at 450 degrees for 1.5 hours. Garnish with chopped bacon and a mint leaf. Enjoy!

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J&D’s Foods Holiday Shipping Deadlines

Here are holiday shipping deadlines for all of your bacon-flavored and -scented shopping needs:

If you live in the US and are using Priority Mail, please be sure to place your orders by December 20th to ensure delivery by December 25th. If you’re using Express Mail, you can order by December 21st at 3pm PST. If you're using FedEx SmartPost, please place orders by December 12th. For international and all other deadlines, please visit the US Postal Service shipping calendar at

Bacon-Wrapped Hot Links


This recipe comes from Three Degrees restaurant located in Portland, Oregon. This is a perfect recipe for tailgating or for game day. Use homemade or premade hot links, add bacon, tater tots and kimchi and top with any of the homemade sauces included in the recipe. The Spicy Ketchup and Creole Mustard Aioli can be used in other recipes too or as a dipping sauce for fries and chips.

Three Degrees is a restaurant where food & drink & people always complement each other, and everything goes with the view. Strategically situated where downtown Portland likes to gather and overlook the Willamette River, Three Degrees invites you to get comfortable with the shared-plate approach of our seasoned chefs as they celebrate the bounty of the Pacific Northwest, especially where it involves fish.

Between well-traveled Executive Chef Tom Dunklin, and Lauro Romero as Chef de Cuisine, Three Degrees embraces the Shared Plate philosophy that encourages more people to enjoy more flavors in more ways than any single plate can accommodate. And because it’s Portland, they make it as local as possible. Give them a follow on Facebook.


Serves 2.

2 ea hot links, (preferable made fresh)
2 slices ea thick cut bacon
1 cup tater tots, cooked
2 ea onion rolls
¼ cup turnip kimchi (or regular)
2 Tbsp. creole mustard aioli (recipe below)
2 Tbsp. spicy ketchup (recipe below)
1 Tbsp. green onion, sliced

With a rolling pin, stretch bacon to thin strips. Then blanch bacon in boiling water for one minute. Once cooled, wrap bacon around hot links and secure with tooth pick. Sear on cast iron pan with a little oil or cook on a grill. Serve it on the toasted onion roll with turnip kimch, creole mustard aioli and top it with spicy ketchup, tater tots and green onion.

Turnip kimchi

1 lb. turnips
1 tsp. coarse salt
1 tsp. sugar
3 tsp. Korean chili powder
1/3 tsp. crushed chili flakes(or to taste)
pinch chili threads(optional)
1 clove garlic, crushed & coarsely chopped
3 ea spring onions, thinly sliced
1/3 tsp. fish sauce
1 tsp. ginger, peeled and chopped

Peel turnips and julienne. Cover with a good amount of salt and let stand at room temp for 20 minutes. Combine all other ingredients together. Drain salted turnips well in a colander. Combine turnips and all other ingredients and place in non-reactive container and let sit at room temp for at least 2 days. The place in refrigerator for at least 2 weeks to ferment.

Creole Mustard Aioli

1 egg
2 egg yolks
½ Tbsp. chopped shallots
½ Tbsp. garlic
½ Tbsp. whole grain mustard
½ tstp. Dijon mustard
1 to ½ cup blended olive oil
salt and pepper

Combine eggs, yolks, garlic, mustard and shallots in blender. Blend thoroughly. Start adding oil slowly to emulsify. You may need more or less oil. Keep adding oil till really thick mayo. Season with salt and pepper.

Spicy Ketchup

2 cups ketchup
2 Tbsp. sriracha sauce
1 Tbsp. rice vinegar
1 Tbsp. Korean chili paste
1 Tbsp. soy sauce

Combine all ingredients together and mix well.

The post Bacon-Wrapped Hot Links appeared first on Bacon Today.


makes four servings 

Beer mop:
12 ounces dark beer
2 tablespoons ancho chile powder
2 tablespoons paprika
1/4 cup brown sugar
2 chipotle chiles, canned in adobo
2 tablespoons adobo from canned chiles
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons red vinegar
1/2 cup peanut oil or extra-virgin olive oil

Bacon, onions and garlic:
1 large or 2 small white onions
4 cloves garlic
1 tablespoon extra-virgin olive oil
2 slices bacon
1/2 teaspoon salt
1/2 teaspoon black pepper
1 jalapeño, cut into very thin round slices
1/2 cup Italian parsley, stemmed, loosely packed
2 (16-ounce) rib-eye steaks
Extra-virgin olive oil, for garnish

For the beer mop: Pour the beer into a sauce pot. Bring to a boil and reduce to 1/2 cup. Remove from heat. Add the chile powder, paprika and brown sugar. Stir and transfer the mixture to a blender. Add the chipotle chiles with sauce, salt, pepper, red wine vinegar and oil. Purée until smooth.

For the bacon, onions and garlic: Peel the onions and cut into approximately 1/2-inch pieces. Peel the garlic and roughly chop. Cut the bacon into small pieces. In a broad skillet, heat the olive oil. Add the bacon and lightly sauté. Add the onions and garlic and sauté until lightly golden brown. Remove from heat.

Prepare a hot charcoal fire to one side of a grill. brush the steaks with the beer mop and grill over the charcoal fire. (For medium rare, about 6 to 8 minutes per side.) Baste occasionally to generate a caramelized and mahogany-colored look. Move the steaks to the side of the grill without charcoal and allow to rest.

To serve: Reheat the bacon, onion and garlic mixture until very hot. Add the jalapeño slices and parsley leaves. Slice the steaks on the bias into 1/4-inch slices. Arrange the slices on a platter and spoon the bacon, onion and garlic mixture over the steak. Drizzle with extra-virgin olive oil. Serve with roasted fingerling potatoes.

bacon recipe courtesy of:  Robert Del Grande, RDG Bar Annie, 1800 Post Oak Boulevard, Houston, Texas 77056-3962 | John Griffin, SavorSA, San Antonio, Texas, October 11, 2010
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makes four servings 

3 (3 ounce) packages ramen noodles 
4 cups baby spinach
2 teaspoons dark sesame oil 
1 teaspoon low sodium soy sauce 
6 slices bacon, finely chopped 
1 bunch green onion, sliced 
4 eggs

Cook noodles in a large pot of boiling water, following package directions but omitting seasoning, 2 to 3 minute Add spinach for the last 30 sec of cooking. Drain and return noodles and spinach to pot. Stir in oil and soy. Set aside. Heat a large non-stick frying pan over medium. Add bacon and cook, stirring occasionally, until crispy, 5 to 6 minute Remove bacon to a paper-towel-lined plate. Set aside. Discard all but 1 tsp fat from pan. Return pan to heat and add green onions. Cook until onions are just tender, 1 to 2 minute Scoop onions into noodle pot. Crack eggs into pan. Cook, covered, until eggs are no longer runny, 1 to 2 minute Divide noodles among 4 plates. Top each with 1 egg. Sprinkle with bacon.

bacon recipe courtesy of: Sweet Jezebel (member), for Home of the Home Cook, November 30, 2011