Apple, Bacon and Cheddar Bread Pudding

 

1 T. unsalted butter

12 ounces bacon, cooked and coarsely chopped (reserve 2 T. bacon drippings)

1 small or medium sweet onion, diced

1 tsp. chopped fresh thyme

1 T. chopped fresh chives

2 cloves garlic, minced

1 medium apple, peeled and diced (about 1½ cups)

2 T. brown sugar

4 cups (packed) stale country white or buttermilk bread, cubed or hand torn (the drier the better)

2½ cups shredded Tillamook Cheddar, plus ½ cup for the top of the pudding

6 eggs

2 cups half-and-half

2 tsp. salt

½ tsp. black pepper

½ tsp. cinnamon

½ tsp. ground nutmeg

Serve with real maple syrup, if desired

 

Butter an 8-by-8-by-2-inch baking dish. Add the bacon drippings to a skillet and heat over medium heat. Sauté diced onions until soft and golden. Stir in the fresh thyme, chives, garlic, apple, and brown sugar and cook 1 to 2 minutes longer. Place half the bread (2 cups packed) into the bottom of the baking dish. Sprinkle half the bacon, half the onion-apple mixture, and 1¼ cups shredded cheese over the bread. Place the remaining bread on top of the ingredients in the baking dish and repeat with the remaining bacon, onion-apple mixture, and 1¼ cups shredded cheese. Press down to keep all ingredients in the baking dish. Whisk together eggs, half-and-half, salt, black pepper, cinnamon, and nutmeg. Slowly pour the mixture over the top of the ingredients and press down a bit to be sure the liquid is evenly distributed. Top the bread pudding with the remaining ½ cup shredded Cheddar. Cover the baking dish with foil and place it in the refrigerator overnight.  When ready to bake, remove the bread pudding from the refrigerator at least 30 to 45 minutes prior to baking. Bringing the pudding to room temperature before baking will ensure that it bakes evenly. To bake, preheat the oven to 350°F. I place my foil-covered baking dish on a baking sheet just in case any liquid escapes. It’ll catch on the baking sheet and not the bottom of my oven. Place the foil-covered baking dish in the oven and bake for about 1 hour. Remove the foil from the baking dish and allow it to bake for another 10 to 15 minutes or until the center of the bread pudding is springy to the touch and the top is golden. When the pudding is done, remove it from the oven and let it rest for about 15 minutes. Serve with a side of maple syrup if desired.