By now, most of you now have probably seen the two-ingredient dough recipe floating around all over the internet. Folks use the it to make lots of things, like pizza crust or pretzels, but the most popular use is bagels. The bagels (recipe below) make great breakfast sandwiches so I bake them often. I wish I knew who to give credit for this recipe, but it’s viral Internet information now and somewhere out there is a two-ingredient genius!
Anyway, I’ve been on a bread pudding kick. I recently made a protein-packed cinnamon vanilla bread pudding. It got me thinking about a savory bread pudding, as opposed to the traditional sweet versions. It just so happened that, when I had this brainstorm, I had just baked up some two-ingredient bagels a couple days before. Naturally, I immediately started experimenting, using the bagels as the base for the recipe. I decided the best version of savory bread pudding would have to include my favorite 3 ingredients ever: bacon, onions, and garlic. Is there a better flavor combination? No, ma’am, there is not. It’s the flavor trifecta with an aroma that makes my mouth water every time! I was right, it’s the perfect savory bread pudding mixture.
Most bread puddings have a sauce or topping of some kind. I knew right away what I wanted as my topping… an over-easy fried egg that will ooze over the nooks and crannies of the top of the bread, seeping its creamy yolk into the garlicy bacon and onion bread. I strongly urge you to top your slice with an egg. I don’t even normally like runny eggs but, as a “sauce” for my bread pudding, it’s amazing (if I do say so myself). ~Erin
Here’s a quick rundown of how I make it (more detailed recipe below):
Cook the bagels & tear them up.
Chop the bacon, mince the garlic, and dice the onions. I use this thing to dice onions ALWAYS. This is the Alligator Chopper and it saves me time and tears. It’s one of my favorite kitchen gadgets! I only share my favorites with y’all, promise. Get yours here: Alligator Chopper
Cook the bacon, onions, and garlic….. Mmmmmm
Mix it all with the bread and sprinkle on the cheese.
Whisk the custard ingredients together in a small bowl and pour them over the bread.
Bake it, slice it, top it with an egg (if you like), and enjoy!
- ½ c. self-rising flour (I use Gold Medal brand)
- ½ c. plain non-fat Greek yogurt
- dash of salt, optional
- 1 egg, beaten
- 2 baked and cooled bagels (instructions for bagels are below)
- 5 slices center cut bacon (I use Oscar Mayer), sliced in small pieces
- 1 medium yellow onion, diced
- 1 – 2 cloves garlic, minced (I suggest only one, if they are large cloves.)
- 2 eggs
- 1 c. fat free half & half
- ¼ tsp. salt
- ¼ tsp. black pepper
- 3 T. shredded parmesan cheese (not the powdery stuff)
- Instructions for making the bagels:
- Make the bagels the night before the bread pudding.
- To make the bagels, begin by combining the flour, salt, and non-fat Greek yogurt. I use a rubber spatula and just keep scraping and working it together until it forms a ball.
- Divide the dough into 2 portions and work each portion into a 1-inch “snake” by rolling it between your palms; connect the ends to make a circle.
- Brush each bagel top with beaten egg (or just dip them in it).
- Bake on the top rack of a preheated 375°F oven, on a parchment lined sheet pan, for 25 minutes; or bake in your air fryer (LINK TO AMAZON?) at 330°F for 11-12 minutes.
- After they cool, cut them open and toast them slightly in the oven, toaster, or air fryer. This step helps dry out the bread.
- Tear the bagels into small pieces and spread in a loaf pan or small casserole dish.
- Cover loosely and leave out overnight to dry further.
- Instructions for making the bread pudding:
- Cook bacon in a nonstick skillet over medium-low heat, stirring often, until the bacon pieces brown.
- Reduce heat to low and add the onions and garlic; cook and stir often until the onions become translucent (about 5 minutes).
- Mix the bacon, onion, garlic mixture into the dry bagel pieces.
- Sprinkle the parmesan over the top.
- In a small bowl, whisk together the eggs, half & half, salt, and pepper; pour the egg mixture over the bread/bacon mixture.
- At this point, I preheat the oven to 350°F. The bread pudding needs to sit a while so the custard will soak into the dried bread. I’d say at least 20 minutes but it’s fine if you need to let it sit longer (just make sure to refrigerate it in the meantime). Let it come back to room temperature before baking if it’s been refrigerated.
- Bake in the preheated oven for 50 minutes.*
- Serve warm. Perfect topped with an over-easy egg.
WW Freestyle Info.: This recipe makes 4 servings at 4 points each.
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*This could also be cooked in the air fryer but I have not tested times and temps yet. I’d try 350° for 10 minutes, to start with, but that’s just a guess. If you try it, let me know how it works! Or I’ll try it soon myself. I was just too anxious to share this recipe to test it in the air fryer first.