White Chocolate Bacon Bread Pudding

Lori Frazee


Known for my large selection of flavored bread puddings, I sometimes wonder why it wasn't called Pantry Pudding. Establish your own base recipe and substitute away! Whatever is fresh, whatever's left in the pantry can probably be turned into a fabulous dessert fit for guests and a crowd. Don't be afraid, I've even made an amazing bread pudding with garden basil, fruit cocktail, and leftover muffins. This dessert is only limited by YOUR imagination, go for it gang!!! ENJOY!!

Blue Ribbon Recipe

Lori sure knows how to take a timeless recipe and turn it up a notch. Using a bundt pan gives this bread pudding a beautiful presentation. The bacon and white chocolate chips add that salty/sweet flavor combination everyone loves to this bread pudding. This dessert will definitely wow guests. The Test Kitchen


★★★★★ 1 vote

20 Min
1 Hr
Convection Oven


Add to Grocery List

  • 1/2
    loaf of bread of choice
  • 6
  • 6-8 slice
  • 1 c
    pecans, halved
  • 1 pkg
    vanilla or white chocolate chips; 12 oz.
  • 1/2 stick
  • 1/2 c
    powdered sugar
  • 2 Tbsp
    ground cinnamon
  • 1 Tbsp
  • 1 1/2 c
    brown sugar
  • 3-4 c
    heavy whipping cream

How to Make White Chocolate Bacon Bread Pudding


  1. Gather your supplies. Using non-stick spray, prepare bundt pan. Preheat oven to 350.
  2. Cut bacon into small pieces and place in a skillet over medium heat. As bacon is cooked fairly crispy, using a slotted spoon, transfer to a paper towel covered plated to absorb grease. Pour off most of the grease keeping some to toast up your pecans. This will add extra bacon flavor to the dish. Remove pecans to cool and rough chop.
  3. In layers, tear bread and place into bundt pan and sprinkle with brown sugar. Then, sprinkle some of the chocolate chips, pecans, and bacon. Add cinnamon and dot with small amounts of butter. Repeat until bundt pan is full. Lightly pack. NOTE: save 1/2 of the white chocolate chips for the icing and a bit of the bacon and pecans for decorating.
  4. In a four cup bowl or measuring cup, crack your eggs and fill the balance with the whipping cream. Add cinnamon and vanilla, Mix thoroughly by hand. At this point, I like to top the filled bundt pan with brown sugar. Now, SLOWLY pour the egg/ cream mix over the bread mix, evenly around.
  5. Depending on your oven, you may wish to use a water bath, with just a cookie sheet. My oven at home I do, but when I cook it on my Rec Tec Pellet Grill, I do not.

    To the oven, for firmer pudding, cook about 60-70 minutes. Check with a toothpick to see if done. However, if you like it loose, cook it less.
  6. Cool your bread pudding, I usually flip it over on a cake plate for it to loosen itself up.
  7. For the topping, place nearly all the white chocolate chips in a pan (save a few for decorating) on the stove top with a splash of the whipping cream. Heat until smooth. Add powdered sugar until your desired thickness of topping has been reached. Add a splash of vanilla and cinnamon if you like. Drizzle over bread pudding. To decorate, sprinkle with white chips, bacon, and pecans around. Enjoy!

Printable Recipe Card

About White Chocolate Bacon Bread Pudding

Course/Dish: Cakes, Puddings, Sweet Breads
Main Ingredient: Bread
Regional Style: American
Dietary Needs: Low Sodium
Other Tag: Heirloom

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