This isn’t your average bread pudding. It’s a savory, satisfying dish that elevates a classic comfort food to new heights. Cubes of bread are soaked in a rich and creamy egg custard infused with the flavors of crispy bacon, tender Brussels sprouts, sweet onion, and fresh thyme. A hint of Dijon mustard adds a subtle tang that perfectly complements the nutty, melted Swiss cheese. Baked to golden-brown perfection, this savory bread pudding is a hearty and delicious meal on its own, or a stunning side dish for a special occasion. It’s a perfect make-ahead recipe, ideal for a crowd or a decadent weekend brunch.
Preheat oven to 425F. Line a large baking sheet with parchment paper and arrange bacon slices in a single layer. Bake for 11-12 minutes until browned and crispy. Place on paper towel lined plate to absorb grease. Set aside.
2
In a medium skillet over medium heat, add butter, diced onions, garlic, thyme, and Brussels sprouts. Stir and cook until onions are soft and translucent and Brussels have wilted. Remove from heat and set aside.
3
In a large bowl, whisk together eggs, cream, milk, dijon mustard, and salt and pepper. Add Brussel mix, cheese (reserve 1/2 cup), and bacon to the egg mix and stir to combine.
4
Add the bread to the bowl and stir to coat everything well.
5
Grease a 9X13” casserole dish and then pour the bread mix into it. Top with remaining cheese. Cover and let sit at least 2 hours in the fridge up to overnight so the bread can absorb the egg mix.
6
Once ready, preheat the oven to 375F. Bake uncovered for 50-60 minutes.
Snag the FREE Coleman cookbook, Nourish, and unlock a world of flavor. As a bonus, you’ll be the first to savor our freshest recipes, insider articles, exclusive product launches, and irresistible promotions. Don’t miss out – join our community of food enthusiasts today!
