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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Better with Bacon – Three, Count them, THREE Recipes…

Man o’ man, these last few weeks have completely killed my “scheduled” feature posts.  To make up for not having a “Better with Bacon” segment for a while, here are THREE recipes that I pulled from the “Detroit News” bacon article from last week…Chocolate Bacon, Hot Bacon-Blue Cheese Dressing and Bacon Waffles (the latter I plan on making for my family this weekend).

Happy Cooking!

Chocolate Bacon

Pork and chocolate are a match made in heaven. Try this treat from


12 ounces good quality semisweet chocolate morsels
1 pound thick-cut, good quality uncooked bacon
4 ounces white chocolate, melted (optional)


Preheat the oven to 375 degrees.
Place the bacon on a baking sheet lined with parchment paper. Bake in the oven until bacon is cooked to your liking. 15 minutes for soft bacon, 20 minutes for crispy bacon.
Let bacon cool on the parchment paper for 5 minutes, then transfer to a plate lined with paper towels.
Meanwhile, set up a double-boiler. Heat a large saucepan filled with water over high heat until boiling. Reduce heat to a simmer.
Set a heat-proof bowl over the simmering water. Add the chocolate chips and stir with a fork until smooth and completely melted.
Cover another baking sheet with parchment paper.
Using tongs, carefully dip the bacon into the melted chocolate, turning to coat all sides in chocolate. Transfer to the clean sheet of waiting parchment paper. Repeat with remaining slices of bacon.
Drizzle with the white chocolate, if desired.
Refrigerate until chocolate is hard. Serves 10.

Per serving: 285 calories; 19 g fat (10 g saturated fat; 60 percent calories from fat); 29 g carbohydrates; 10 mg cholesterol; 193 mg sodium; 5 g protein; 2 g fiber.

Hot Bacon-Blue Cheese Dip

From “The Bacon Cookbook” by James Villas.

“Since the bacon and blue cheese in a classic Cobb salad are the two ingredients that distinguish it from all other salads, why not combine the two to make an unusual dip? Virtually any style of bacon will work for this dip, but what I really love to use is a fine corn cob-smoked Vermont bacon. And if you really want the ultimate dip, spring for genuine French Roquefort cheese or a superior domestic blue like Maytag.”


6 slices lean smoked bacon
1 small onion, minced
2 tablespoons all-purpose flour
1/2 cup whole milk
1/2 cup lager beer
1 teaspoon Worcestershire sauce
Cayenne pepper to taste
1/2 pound blue cheese, crumbled
Bread sticks


In a large skillet, fry the bacon over moderate heat till crisp, drain on paper towels and crumble.
Pour off all but about 2 tablespoons of fat from the skillet, add the onion and stir 3 minutes. Add the flour and stir 3 minutes longer. Whisking, add the milk and beer, then add the Worcestershire and cayenne. Bring the mixture to a low boil, whisking, and cook for 2 minutes. Remove from the heat. Add the bacon and blue cheese and stir till the cheese is melted.
Transfer the dip to a small bowl and serve with bread sticks. Makes about 1 3/4 cups or 14 servings.

Per serving (per 2 tablespoons; without bread sticks): 87 calories; 6 g fat (4 g saturated fat; 62 percent calories from fat); 2 g carbohydrates; 16 mg cholesterol; 278 mg sodium; 5 g protein; 0.2 g fiber.

Bacon Waffles

From “Pig” by James Villas.


8 slices smoked bacon
2 large eggs, separated
2 cups cake flour
3 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups whole milk
6 tablespoons vegetable shortening, melted
Warmed maple syrup or molasses for topping


Preheat a waffle iron according to the manufacturer’s instructions.
In a large skillet, fry the bacon over moderate heat till crisp. Drain on paper towels and crumble.
In a small bowl, whisk the egg yolks till light and set aside. In another bowl, whisk the egg whites till stiff and set aside.
In a bowl, sift together the flour, baking powder and salt; add the egg yolks and milk; and stir till well-blended. Add the shortening and bacon and stir till well-blended. Fold the egg whites into the batter till well-blended, and pour batter into the hot waffle iron according to the manufacturer’s instructions. Cook till waffles are golden, and serve hot with maple syrup or molasses. Makes about 4 waffles.

Per serving: 585 calories; 30 g fat (9 g saturated fat; 46 percent calories from fat); 62 g carbohydrates; 129 mg cholesterol; 722 mg sodium; 14 g protein; 1 g fiber.

From The Detroit News:

Originally posted 2010-05-19 10:11:48.

Related Stories:January 16, 2014 — Better with Bacon – Peanut Butter Bacon Chocolate Cookies…March 9, 2010 — Better with Bacon – Dressed Up Bacon Mac and Cheese


Hope everyone has / is having / had a terrific “BACON SUNDAY“!

In the Baird household, we are staying close to home and big daddy is makin’ his famous Belgium Waffle breakfast…

Fresh Whipped Cream
Raspberry Compote
Orange Juice
and BACON!!

That’s how we roll!

My best to all!

Originally posted 2009-03-29 06:30:50.

Related Stories:March 29, 2009 — My Sunday…July 7, 2013 — Sunday, Yummy Sunday

Pumpkin Spice Waffles with Butternut Bacon Syrup

Pumpkin Spice Waffles with Butternut Bacon Syrup. | How Sweet It IsOh mah gah. I am dying to tell you about these waffles. They are pure insanity, in the best way ever. This is an autumn recipe if I’ve ever seen one and it just screams chilly weather and sweaters and cuddles by the fire. It’s all-encompassing for fall. Yeah. It’s fall.

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Sunday, Yummy Sunday

Well today was “Bacon Sunday II” and I believe I celebrated well!

I was in the kitchen makin’ my “famous” waffle breakfast this morning. It’s a production…it all starts with bakin’ the bacon! I want the bacon to be finished when the first waffles hit Better Half’s plate.

While the first tray of bacon is in the oven, I make my whipped cream from scratch and start cooking down berries for a fruit compote (today, it was just raspberrys). It takes a few short bursts in the nuker to really break the berries down. By the time that’s all done, the first tray of bacon is out of the oven and the second tray goes in. That’s the single to heat up the waffle iron and make the batter (secret ingredient – a good 2 tsp of vanilla). I have it down so that I can start cooking the first waffles while getting the table made and the last tray of bacon out before they are finished.

Today, a special treat, Better Half made fresh squeezed OJ!!

So my Bacon Sunday breakfast was three waffles with warm raspberry compote and homemade whipped cream along with 6 slices of delicious bacon, coffee and fresh OJ. KA-POW!!

But…as they say….that’s not all. We had some bacon left, so Better Half added it to our slow simmering Potato Soup for dinner…and can I just say…YUM, F’IN YUM!

So there you have it, the alpha and omega of bacon dining on Bacon Sunday!

Originally posted 2009-02-22 20:04:14.

Related Stories:August 23, 2009 — BACON SUNDAY V…Good Times…March 29, 2009 — My Sunday…