I’m not a huge dessert guy. I’d much prefer a sandwich – a BLT perhaps – over something sweet after dinner. That being said, although there are others like me, we tend to be the rare ones. People just go crazy for dessert. So to cater to the “normal” people, here is something to go crazy over.

When I DO have a dessert, especially something cake oriented, it has to be moist in order to be delicious. Nothing worse than a dried out, doughy hot mess. I guarantee you that this bread pudding will be moist and uber delicious.


8 strips Maple Leaf Bacon

¾ loaf Dempster’s Bread

¼ cup Heavy Cream

3 ¾ cup Milk

4 Eggs

1 ½ cups Brown Sugar, divided

1 Vanilla bean (or 3 tsp vanilla extract)

½ cup Peanut butter

1 tbsp White Sugar

1 tsp Cinnamon

Butter, for greasing the dish.


1. Preheat your oven to 375F

2. Grab your 8 strips of bacon and lay them flat on a foil-lined baking sheet. Sprinkle them with about a half cup of your brown sugar (or more if you like!). That’s right, we’re making caramelized bacon. Bake this for about 15 minutes in the 375F oven, or until the bacon is nice and crispy. Turn your oven down to 350F

3. Meanwhile, in a saucepot, toss in your milk, cream, eggs and the remaining 1 cup of brown sugar. If you’re using a vanilla bean, cut it in half and scrape the seeds into this, as well. Throw the pod in, too! If you’re using vanilla extract, don’t put it in yet.

4. Heat the milk mixture until it’s almost boiling.

5. While your milk is heating up, beat together your four eggs (with your vanilla extract, if you’re using it) in a heat safe bowl.

6. Once the milk mixture is hot, slowly add the milk to the eggs while vigorously stirring the eggs. Yes, we’re making a sort of custard like we did for our Baconized Crème Brulee.

7. Cut up your slices of bread into cubes. You could remove the crusts if you desire, but I prefer the character of the crusts. Yes, you heard me. Crusts build character.

8. Grease a 8x12” baking dish (or something of equivalent size) with some good ol’fashioned butter.

9. Toss in your cubed bread.

10. Add in your custard mixture, as well as your chopped up caramelized bacon, if you haven’t eaten it all, already.

11. Bake this in the oven at 350F for about 40-50 minutes.

Tip: sit your dish in a larger pan, and fill the pan with about an inch of water. We want to cook this in a pseudo water bath to 1) keep the environment moist in the oven and 2) make sure the outsides don’t burn. We did this for our crème brulee, as well.


12. When done, the top should be firm, and when you pierce it with a knife, the knife should come out clean.

13. Top with a sprinkling of your cinnamon and white sugar mixture and enjoy your sweet, sweet baconized dessert!