Maple Brioche Bread Pudding w/Smoke Bacon Streusel

Mstwinkie avatar
By Carol White
from Fort Lauderdale, FL

Who doesn’t love bacon? You don’t even have to eat it to love it. But when combined with a streusel and topped on this brunch or breakfast bread pudding and drizzle with maple syrup, it is best ever.

serves 9
prep time 20 Min
cook time 1 Hr
method Bake


  •   1 3/4 c
    all purpose flour
  •   3/4 c
    brown sugar, firmly packed
  •   1 tsp
    coarse sea salt
  •   6 oz
    (3/4) cup cold unsalted butter
  •   2 slice
    smoked bacon, diced in pieces for frying
  •   1
    loaf brioche bread or challah loaf, cut in cubes
  •   8
  •   5 c
    whole milk or half and half
  •   3 Tbsp
    pure maple syrup
  •   1 tsp
    kosher salt
    soft butter for greasing baking dish
    confectioner sugar and maple syrup for serving

How To Make

  • 1
    Preparation Let’s start with streusel 1. Mix together flour, brown sugar, and salt. Using a fork or your fingers, cut butter into the flour mixture until small to medium clumps are form. 2. Cover and refrigerate until ready to use. You may have more then you need to cover bread pudding, you can put the excess in a plastic container and freeze to top on another recipe.
  • 2
    Now let’s prep the bacon • In a medium skillet over medium heat, cook bacon pieces until crispy. • Drain on paper towel and set aside.
  • 3
    Now let’s prepare bread pudding - preheat oven to 350 degrees • In a large bowl, whisk together the eggs, half and half, maple syrup, vanilla and salt. • Arrange 1” cubes of brioche in 9 x 9 greased baking dish. • Pour mixture over bread and press the bread down. • Let bread soak for about 10 minutes. • Top bread pudding with prepared streusel and then add bacon. • Place bread pudding in oven and bake for 45 – 60 minutes or until pudding puffs up and the custard is set. • Remove from oven and let cool slightly. • With a sieve, dust bread pudding with confectioner’s sugar and with maple syrup.