Maple Bacon Bread Pudding with Salted Caramel

Quick Recipe Version (TL;DR)

• Yield: 10 servings
• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 45 minutes

Quick Ingredients

• 10 cups day-old brioche or challah, 1-inch cubes (about 16 oz)
• 8 slices thick-cut bacon (about 8 oz), plus 2 tbsp reserved bacon fat
• 5 large eggs + 2 large egg yolks
• 2 cups whole milk
• 1 1/2 cups heavy cream (custard) + 2/3 cup heavy cream (caramel)
• 3/4 cup pure maple syrup
• 1/3 cup packed light brown sugar
• 2 tsp vanilla extract (custard) + 1 tsp vanilla extract (caramel)
• 1 tsp ground cinnamon; 1/4 tsp ground nutmeg
• 1/2 tsp kosher salt (custard); 1 tsp flaky sea salt (finishing caramel)
• 1 cup granulated sugar + 1/4 cup water (caramel)
• 6 tbsp unsalted butter (caramel)
• 2 tbsp turbinado sugar (optional, for topping)
• Optional garnish: 1/2 cup toasted chopped pecans

Do This

• 1. Heat oven to 350°F (175°C). Butter a 9×13-inch dish. Cook bacon until crisp; drain and reserve 2 tbsp bacon fat. Chop bacon.
• 2. Toss bread cubes with 2 tbsp bacon fat. Toast on a sheet pan 10 minutes to dry edges.
• 3. Whisk eggs, yolks, milk, 1 1/2 cups cream, maple syrup, brown sugar, 2 tsp vanilla, cinnamon, nutmeg, and 1/2 tsp kosher salt.
• 4. Combine toasted bread and 2/3 of bacon; pour in custard and soak 20–30 minutes, stirring once.
• 5. Transfer to dish; scatter remaining bacon and sprinkle turbinado sugar. Bake 45–50 minutes until set and golden. Rest 15 minutes.
• 6. Make caramel: Boil 1 cup sugar + 1/4 cup water to deep amber. Off heat whisk in 6 tbsp butter, then 2/3 cup warm cream, 1 tsp vanilla, and flaky salt.
• 7. Drizzle warm salted caramel over servings; add pecans if using.

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Why You’ll Love This Recipe

• Sweet-meets-savory magic: crisp bacon meets maple-kissed custard and buttery salted caramel.
• Texture contrast: custardy center, crunchy caramelized top, and bacon in every bite.
• PAN-try friendly: built from everyday staples and a loaf of day-old bread.
• Great make-ahead dessert (or brunch) that bakes up beautifully for a crowd.

Grocery List

• Produce: none
• Dairy: eggs, whole milk, heavy cream, unsalted butter
• Pantry: brioche or challah, thick-cut bacon, pure maple syrup, light brown sugar, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, kosher salt, flaky sea salt, turbinado sugar (optional), pecans (optional)

Full Ingredients

For the Maple Bacon Bread Pudding

• 10 cups day-old brioche or challah, cut into 1-inch cubes (about 16 oz)
• 8 slices thick-cut bacon (about 8 oz), chopped after cooking
• 2 tbsp reserved bacon fat
• 5 large eggs
• 2 large egg yolks
• 2 cups whole milk
• 1 1/2 cups heavy cream
• 3/4 cup pure maple syrup
• 1/3 cup packed light brown sugar
• 2 tsp pure vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp kosher salt
• 2 tbsp turbinado sugar, optional (for a crunchy top)
• Unsalted butter, for greasing the baking dish

For the Salted Caramel Drizzle

• 1 cup granulated sugar
• 1/4 cup water
• 6 tbsp unsalted butter, room temperature, cut into pieces
• 2/3 cup heavy cream, warmed
• 1 tsp pure vanilla extract
• 1 tsp flaky sea salt (or 3/4 tsp fine sea salt), plus more to taste

Optional Garnish

• 1/2 cup toasted chopped pecans
• Extra flaky sea salt
• Additional warm maple syrup (for serving)

Step-by-Step Instructions

Step 1: Crisp the bacon and prep the pan

Preheat the oven to 350°F (175°C). Lightly butter a 9×13-inch baking dish. In a large skillet over medium heat, cook the bacon until deeply crisp, 10–12 minutes. Transfer to a paper towel–lined plate to cool, then chop into small pieces. Reserve 2 tablespoons of the bacon fat for the bread.

Step 2: Dry out the bread for better texture

Spread the bread cubes on a large sheet pan. Drizzle and toss with the reserved 2 tablespoons bacon fat until lightly coated. Toast in the oven for 10 minutes to dry the edges; the cubes should feel slightly crisp on the outside and soft within. Cool slightly.

Step 3: Whisk the maple custard

In a large bowl, whisk together the eggs, egg yolks, whole milk, 1 1/2 cups heavy cream, maple syrup, brown sugar, vanilla, cinnamon, nutmeg, and kosher salt until smooth and well combined. The mixture should be silky and homogenous with no streaks of egg.

Step 4: Combine, soak, and assemble

In a very large bowl, combine the toasted bread cubes and about two-thirds of the chopped bacon. Pour the maple custard over the top, then gently fold until every cube is coated. Let soak for 20–30 minutes, stirring once halfway to help the custard absorb evenly. Transfer to the prepared baking dish, spreading into an even layer. Sprinkle the remaining bacon over the top and, if using, the turbinado sugar for crunch.

Step 5: Bake until puffed and set

Bake on the center rack for 45–50 minutes, until the top is golden and caramelized and the center is set but still slightly wobbly. An instant-read thermometer inserted in the center should read 170–175°F (77–80°C). Cool on a rack for 15 minutes before serving to allow the custard to set.

Step 6: Make the salted caramel

While the pudding bakes, add the granulated sugar and water to a medium saucepan and swirl gently to moisten the sugar. Cook over medium-high heat without stirring (you can swirl the pan) until the syrup turns a deep amber, 8–10 minutes. Immediately remove from the heat and whisk in the butter (it will bubble vigorously). Slowly stream in the warm heavy cream, whisking constantly until smooth. Stir in the vanilla and flaky sea salt. Keep warm over the lowest heat or rewarm gently before serving.

Step 7: Finish and serve

Spoon warm bread pudding into bowls or slice into squares. Drizzle generously with the warm salted caramel. Finish with a sprinkle of flaky sea salt and toasted pecans, if using. Serve warm; pass extra caramel and maple syrup at the table.

Pro Tips

• Day-old enriched bread (brioche or challah) delivers the best custard soak and tender texture. If your bread is fresh, extend the toasting by 5 minutes.
• Let it rest: the 15-minute rest after baking keeps the custard from spilling and helps slices hold their shape.
• Warm the cream for caramel to minimize splattering and prevent the sugar from seizing.
• For extra crunch, sprinkle 2 tablespoons turbinado sugar over the top before baking, or broil for 1–2 minutes at the end (watch closely).
• Make it ahead: assemble and soak overnight in the fridge; bake straight from the fridge, adding 5–10 minutes to the bake time.

Variations

• Bourbon Maple: Add 2 tablespoons bourbon to the custard and 1 tablespoon to the finished caramel.
• Apple-Bacon: Fold in 1 1/2 cups small diced tart apples sautéed in 1 tablespoon butter until just tender.
• Pecan-Praline: Swap half the bacon for 3/4 cup toasted pecans and stir 2 tablespoons maple syrup into the caramel for a maple-praline vibe.

Storage & Make-Ahead

Refrigerate leftovers tightly covered for up to 4 days. Reheat portions in a 300°F (150°C) oven, covered, for 12–15 minutes or in the microwave until warm. Salted caramel keeps in the fridge up to 2 weeks; rewarm gently over low heat or in short bursts in the microwave. To freeze, cool the baked pudding completely, wrap well, and freeze up to 2 months. Thaw overnight in the refrigerator, then reheat at 325°F (165°C) for 20–25 minutes.

Nutrition (per serving)

Approximate for 1 of 10 servings with a moderate caramel drizzle: 700 calories; 43 g fat; 75 g carbohydrates; 12 g protein; 1 g fiber; 470 mg sodium; 51 g sugars. Values will vary based on bread type, bacon brand, and caramel amount.