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.
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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I was doing some searching on my Google machine for some brunch ideas that I could whip up this Sunday and stumbled across this…
I know it’s more of a dessert, but my o my this just sounds wonderful!
Praline Bacon Bread Pudding with Rum Raisin Creme AnglaiseIngredients:
16 ounces, weight Good French Bread, Cut To 1″ Cubes
8 Tablespoons Butter, Melted
4 whole Eggs Beaten
2 cups Half-and-half
1-½ cup Milk (I Used 2 %)
1 cup Sugar
1 teaspoon Vanilla Extract
½ teaspoons Pumpkin Pie Spice (or Allspice)
6 slices Praline Bacon, Chopped To 1/4″ (see My Recipe Box)
FOR THE CREME ANGLAISE
2 pints Rum Raisin Ice Cream, Melted (I Used Häagen-Dazs®)
½ cups Half-and-half
Click that link below.
via Tasty Kitchen
Originally posted 2011-04-22 20:38:44.
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