|Source||City Market Prepared Foods|
|Prep time||10 minutes|
|Cooking time||40 minutes|
|Total time||50 minutes|
This Maple Bacond Bread Pudding was featured on our 2017 Vermont Restaurant Week menu and was instantly a customer favorite!
First start by preheating the oven to 350°F. While the over is preheating, cube to bread and place into over for 10 minutes once ready.
While the bread is baking, cook the bacon over medium-high heat until crispy and remove from heat to drain then allow to cool and hold for later use. In a mixing bowl combine eggs, half & half, 3/4 cup of the maple syrup, and vanilla extract.
Remove one third egg mix and set aside. Add toasted bread to the egg mix and toss and then transfer bread mixture into a greased baking dish and pour over remaining egg mix.
Top with a sprinkling of shredded cheddar and crumbled bacon, drizzle over remaining ¼ cup of maple syrup over top.
Cook in 350°F for 20 minutes and enjoy!