Savory Bacon & Onion Bread Pudding

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

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Here’s a quick rundown of how I make it (more detailed recipe below):

Cook the bagels & tear them up.

savory bread pudding step 1

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.

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Bake it, slice it, top it with an egg (if you like), and enjoy!

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Savory Bacon & Onion Bread Pudding
    Ingredients for Two-Ingredient Bagels:
  • ~ ½ c. self-rising flour (I use Gold Medal brand)
  • ~ ½ c. plain non-fat Greek yogurt
  • ~ dash of salt, optional
  • ~ 1 egg, beaten
    Ingredients for Savory Bacon & Onion Bread Pudding:
  • ~ 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)
  1. Instructions for making the bagels:
  2. Make the bagels the night before the bread pudding.
  3. 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.
  4. 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.
  5. Brush each bagel top with beaten egg (or just dip them in it).
  6. 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.
  7. After they cool, cut them open and toast them slightly in the oven, toaster, or air fryer. This step helps dry out the bread.
  8. Tear the bagels into small pieces and spread in a loaf pan or small casserole dish.
  9. Cover loosely and leave out overnight to dry further.
  10. Instructions for making the bread pudding:
  11. Cook bacon in a nonstick skillet over medium-low heat, stirring often, until the bacon pieces brown.
  12. Reduce heat to low and add the onions and garlic; cook and stir often until the onions become translucent (about 5 minutes).
  13. Mix the bacon, onion, garlic mixture into the dry bagel pieces.
  14. Sprinkle the parmesan over the top.
  15. In a small bowl, whisk together the eggs, half & half, salt, and pepper; pour the egg mixture over the bread/bacon mixture.
  16. 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.
  17. Bake in the preheated oven for 50 minutes.*
  18. Serve warm. Perfect topped with an over-easy egg.

Weight Watchers Info.: This recipe makes 4 servings. Each serving is 4 SmartPoints on the WW Freestyle plan.

https://foursistersdish.com/2018/08/09/savory-bacon-onion-bread-pudding/

*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.

 

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Kathy’s Favorite Overnight Oatmeal

I love (and need) a quick breakfast on-the-go.  I have realized that if I eat better in the morning, I’m not famished come lunch time.  This recipe solves both of those issues.   Even my kids like to eat this overnight oatmeal before school.  I’m always surprised by how creamy and flavorful it is.  Breakfast waiting in the fridge is one less thing to worry about on hectic mornings.  I make the lactose free version* for myself and it is still just as creamy and delicious as the regular version (almond milk lovers rejoice!!).  Change up the fruit to your liking to make it a favorite for you too!  ~Kathy

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Ingredients:

1/3 c. old fashioned oats (not quick oats)

3 T. fat free milk

3 T. vanilla low fat yogurt

pinch of salt

¼ c. assorted chopped fruit (berries, grapes, pineapple, etc)

2 T. roughly chopped almonds

Instructions:

In a small container, with tight fitting lid (or small jar) combine oats, milk, yogurt and salt.  Top with fruit and nuts.  Seal tightly and refrigerate overnight.

Notes~

*For a lactose free version, substitute almond milk and almond or soy milk yogurt.

-If you would like to use pear, banana or apple, add those freshly chopped right before serving.

-For a little extra sweetness, drizzle with ½ tsp. honey, brown sugar or maple syrup before serving – of course this increases the calories 😉

-To increase the protein and add some omega-3s, stir in with the oatmeal ¼ tsp. chia seeds and an additional teaspoon milk

Weight Watcher info:  This single serving is 6 SmartPoints, not counting chopped nuts.  With 2T. almonds added, each serving is 8 SmartPoints.

Overnight French Toast

I’ve gotten lucky with a lot of things in my life, and one of them is that I have a husband who fixes my boys’ breakfast every school day (he makes their lunches, too)!   I readily admit that I don’t always manage it, but to mix things up a little bit, I usually try to make something a little special on the weekend.   This easy but delicious Overnight French Toast makes it seem like I’ve spent hours in the kitchen, but still gives me time to sit and really savor a big cup of coffee!  ~Tracy

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Ingredients:

¼ c. (half a stick) butter, melted

¾ c. packed brown sugar

1 loaf brioche or firm French bread (enough to generously cover a 9 x 13 pan, cut into 1½ in. chunks)

8 eggs

1 c. milk (preferably whole milk)

2 tsp. pure vanilla extract

1 tsp. ground cinnamon

¼ tsp. ground ginger

Pinch salt

Instructions:

In a small bowl, combine the brown sugar and melted butter.  Spread butter and sugar mixture in the bottom of a 9 x 13 baking dish that you have pre-sprayed with cooking spray.

Arrange pieces of bread in dish, overlapping if necessary.

In a separate bowl, beat eggs.  Add milk, vanilla, salt, cinnamon and ginger and mix well.

Pour the milk and egg mixture evenly over the bread pieces.

Cover the dish in plastic wrap and refrigerate for a few hours or overnight.  Overnight is best, since this allows the liquid mixture to completely soak into the bread.

To cook, remove plastic wrap and allow to sit at room temperature for at least 10 – 15 minutes.

Preheat oven to 350°F and bake for 30 to 35 minutes.   Serve with maple syrup.  Makes approximately 6 to 8 servings.

 

Cream Cheese Quiche with Sausage, Cheese, & Spinach

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This quiche is one of Erin’s kids’ favorite meals.  It’s often requested for breakfast, brunch, and even supper.  Who doesn’t love breakfast food for supper?!  It’s so quick and easy to throw together and tastes like something you’d get at a fancy brunch.  There are two sets of ingredients noted below (standard & Weight Watchers friendly).  Enjoy!

 

Standard Ingredients (see below for Weight Watchers ingredient list):

7 eggs, room temperature

8 oz. cream cheese, room temperature

1 c. finely shredded cheddar or Colby-jack cheese

1 deep dish frozen pie crust

8 oz. breakfast sausage

2 c. baby spinach, loosely packed

2 T. half & half or milk

1 tsp. salt

½ tsp. black pepper

 

Weight Watchers Ingredients:

7 eggs, room temperature

8 oz. reduced-fat cream cheese, room temperature

1 c. Kraft 2% Mexican shredded cheese blend

1 deep dish frozen pie crust (such as Pillsbury All Vegetable)

8 oz. turkey breakfast sausage, browned (Jennie-O used here)

2 c. baby spinach, loosely packaged

2 T. fat-free half & half

1 tsp. salt

½ tsp. black pepper

 

Instructions:

Preheat oven to 375°F.

Make sure your eggs and cream cheese are room temperature.  If not, you can microwave the cream cheese until it’s softened but not warm.  You can place your eggs in lukewarm water to bring them to room temperature faster.

Chop the spinach, removing any tough stems as needed.

In a blender, combine room temp. cream cheese, eggs, half & half, and salt & pepper until smooth.

Layer half the browned sausage, half the chopped spinach, and half the cheese in the bottom of the frozen pie crust.

Pour half the egg mixture over top.

Repeat with the remaining ingredients.

Place quiche on foil-lined cookie sheet (in case it overflows!) and bake for approximately 45 minutes, or until center is set.

*If it starts to brown too much, place a piece of foil loosely over the top.

*Don’t have sausage?  No problem.  You can substitute crisp bacon or ham for the sausage.  (Be sure to adjust WW SmartPoints accordingly, if applicable.)

 

Weight Watchers info:  This makes 8 servings

Old SmartPoints:  10 SmartPoints

Freestyle SmartPoints:  9 SmartPoints

 

Baked Omelet

This is a no fuss, no hovering over the stove, omelet for the family.  It mixes up quickly and you can customize it to your liking.

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Ingredients: 

8 large eggs

1/2 cup half-and-half

1 cup shredded cheddar cheese

1 cup finely chopped fully cooked ham or pork breakfast sausage

1/4 cup finely chopped kale

1/4 cup finely chopped green pepper

3 Tbsp. finely chopped onion

¼ tsp salt

pepper

Instructions: 

Preheat oven to 400°

In a large bowl, whisk eggs and cream. Stir in the cheese, ham, green pepper, kale, and onion.  Pour into a greased 9-in. square baking dish.   Loosely cover with foil.  Bake for 25 minutes or until set and golden brown.