Did you miss this year’s Wild Bacon Wine Trail organized by Hermann Wine Trail? Here’s our recipe that was featured on this wine trail!

Bacon Bread Pudding with 1855 Sherry Caramel Sauce

Ingredients

Bread Pudding

• 2 cups brown sugar
• 5 large eggs
• 3/4 cup cooked bacon bits
• 2 cups heavy cream
• 2 teaspoons vanilla
• 3 cups cubed bread (allow to stale)

Crumble mixture:

• ½ cup packed brown sugar
• ¼ cup butter (1/2 stick), softened

Sauce:

• 1 cup brown sugar
• ½ cup butter, melted
• 1 egg, beaten
• 2 teaspoons vanilla
• ¼ cup 1855 Sherry (click here to purchase)

Instructions

Pre-heat oven to 350° and grease 9×13 pan.

Mix together 2 cups brown sugar, 5 eggs, bacon bits, and heavy cream in a bowl; add vanilla. Pour mixture over bread and let sit for 10 minutes.

In another bowl, mix and crumble together ½ cup brown sugar and ¼ cup butter.

Pour softened bread mixture into the prepared pan. Sprinkle crumble mixture over top and bake for 35-45 minutes or until set. Remove from oven.

For the sauce:

Mix together 1 cup brown sugar, ½ cup melted butter, egg and vanilla in a sauce pan over medium heat. Stir until the sugar is melted. Add ¼ cup of 1855, and stir well. Pour over bread pudding. Serve warm or cold.