Entry #2916, October 20, 2013

Happy Sunday Brunch Day! Is it time to eat yet? If you are like me it doesn’t matter what time of day it is – breakfast and lunch combined into Brunch is always perfect! Today Betty Crocker has a delicious take on bread pudding, but for brunch. Try this Bacon, Cheddar and Apple Bread Pudding recipe and tell me you couldn’t eat this for at least 2 weeks straight! 🙂  Let me know how you like it. For more brunch recipes – try these.

Bacon Cheddar & Apple Bread Pudding 

Image via: Heather & Light

Ingredients

3 tablespoons butter or margarine
3 medium Granny Smith apples, peeled and coarsely chopped (3 cups)
3 tablespoons packed brown sugar
4 cups cubed firm bread
1 pound bacon, cooked and chopped
2 cups shredded sharp Cheddar cheese (8 ounces)
2 1/2 cups milk
1 teaspoon ground mustard
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
5 eggs

Image via: Betty Crocker

Directions

1. Grease 2-quart casserole. In 10-inch skillet, melt butter over medium heat. Cook apples in butter 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in brown sugar; reduce heat to low. Cook 5 to 6 minutes, stirring occasionally, until apples are tender.

2. Layer half each of the bread, bacon, apples and cheese in casserole. Repeat with remaining bread, bacon, apples and cheese.

3. Mix all remaining ingredients; pour over cheese. Cover tightly and refrigerate at least 2 hours but no longer than 24 hours.

4. Heat oven to 350ºF. Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

Want more brunch ideas on Stagetecture? Click here.