Brioche Bread Pudding with Bacon Crème Anglaise

Brioche Bread Pudding With Bacon Crème Anglaise Recipe

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Maggie Barkoviak


This recipe sounds really different, but trust me you'll love it. Its the salty sweet everyone looks for.

★★★★★ 1 vote



loaf brioche bread
2 c
2 c
heavy cream
egg yolks
1 c
1 Tbsp
vanilla extract


8 oz
bacon, rendered in oven until crispy
1/2 lb
1/2 lb
dark brown sugar
2 c
maple syrup
2 c
heavy cream
1 Tbsp
vanilla extract
bananas, sliced

How to Make Brioche Bread Pudding with Bacon Crème Anglaise


  • 1Cut the crust off brioche. Cut brioche into 1-inch cubes.
  • 2Spread them in a shallow pan and set aside.
    Mix the remaining ingredients, using an immersion blender.
  • 3Strain the mixture and pour over the brioche, mixing well. Cover in plastic and refrigerate overnight.
  • 4Grease a square pan and lightly sprinkle the bottom with sugar. Place the brioche mixture into the pan in an even layer, about 1½ inches thick.
    Sprinkle the top with sugar. Bake in 350° oven for 20 to 30 minutes, until golden brown.
  • 5SAUCE:
    In a 3-qt. saucepan, melt the butter over medium heat until it becomes light brown. Whisk the brown sugar, maple syrup and heavy cream into the butter and bring to a boil. Add the bacon and vanilla extract.
  • 6Using an immersion blender, mix sauce until bacon is in small pieces. Strain the sauce.
    To serve, cut the bread pudding into squares or rectangles. Top with a layer of fresh banana slices and sprinkle a thin layer of sugar on top. Use a torch on the dish to caramelize the sugar. Cover with sauce.

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About Brioche Bread Pudding with Bacon Crème Anglaise

Course/Dish: Other Desserts