Bacon and Cheese Bread Pudding
Huevo San Juan®
This bacon and cheese bread pudding recipe is irresistible, as it is made with brioche dough and each slice has a delicious combination of garlic butter, bacon, and cheese. The slices of bread are formed before baking, so you won’t need to cut the bread.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
20
Servings
  • 4 cups flour, for the dough
  • 1/4 cups sugar, for the dough
  • 1 tablespoon salt, for the dough
  • 11 grams yeast, for the dough
  • 3 San Juan® eggs, for the dough
  • 1/2 cups milk, warm, for the dough
  • 1 cup butter, at room temperature, for the dough
  • 1 garlic head, for the butter
  • 2 cups butter, soft, at room temperature, for the butter
  • 3/4 cups parsley, finely chopped, for the butter
  • salt, for the butter
  • 2 cups Manchego cheese, shredded, to gratin
  • 2 cups bacon, fried, finely chopped
  • Egg San Juan® varnish
  • parsley, chopped, for garnish
Preparation
1h 30 mins
1h
Low
  • Mix the flour, sugar, salt, and yeast on a surface, form a volcano, and incorporate the pieces of Huevo San Juan® in the center. Then, gradually add the warm milk and knead until you obtain a firm and homogeneous dough. Finally, add the butter and continue kneading until you achieve a smooth and elastic dough.
  • Place the dough in a previously greased bowl, cover, and let it ferment for 1 hour or until it doubles in size. Remember that it is preferable to ferment in the refrigerator.
  • While the dough ferments, bake a head of garlic wrapped in aluminum foil at 200 °C for about 30 minutes, or until very soft. Once ready, remove from heat and let cool to room temperature for a few minutes.
  • Mix the butter in a bowl, add the roasted garlic, and then add salt and parsley. Reserve the garlic butter at room temperature.
  • Punch down the dough and roll it out with a rolling pin until you achieve a thickness of approximately ½ cm. Then, spread the dough with garlic butter and sprinkle with Manchego cheese and fried bacon.
  • Cut 10 cm square pieces of dough, stack them, and arrange them vertically in a bread mold. Once the mold is full, let it ferment for 20 minutes.
  • Brush the bacon and cheese bread pudding with Huevo San Juan® and bake at 180 °C for 80 minutes or until well cooked. Remove from heat and let cool to room temperature.
  • Garnish the bacon and cheese bread pudding with a bit of chopped parsley.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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