Burger Bread Pudding
Prep time: 
Cook time: 
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Serves: 8 servings
From the cookbook "The Chew", reprinted with permission as part of a review.
  • 4 potato buns, torn into pieces or large dice
  • olive oil, for drizzling
  • ½ pound thick-sliced bacon, medium dice
  • 1 pound ground beef
  • 1½ cups red onion, medium dice
  • 2½ cups sharp cheddar, grated
  • 6 large eggs
  • 2 cups whole milk
  • Salt and freshly ground black pepper, to taste
  • ½ cup pickles, to garnish
  1. Preheat the oven to 375°F. Spray a 13x9-inch baking dish with cooking spray.
  2. Place torn bread on a sheet pan in an even layer. Drizzle with olive oil and toss to coat. Toast for 15 minutes until golden brown. Remove from the oven and place torn bread into a large mixing bowl. Set aside.
  3. In the meantime, in a large saute pan over medium-high heat, add bacon. Cook until crispy, stirring occasionally, about 5 minutes. Remove to a paper towel-lined plate and set aside.
  4. To the same pan, add the ground beef. Cook, breaking up the meat with the back of a spoon, about 5 minutes or until meat is browned.
  5. Add the red onion and cook an additional 3 minutes, until the onions begin to soften. Add the bacon. Pour the meat mixture over the toasted bread. Toss to combine.
  6. Add half of the bread and meat mixture to the prepared pan. Sprinkle 1½ cups of shredded cheese evenly over the top. Add the other half of the bread and meat mixture to the top. Top with remaining 1 cup of shredded cheese.
  7. In a large bowl, whisk together eggs and milk. Season with salt and pepper. Pour the custard over the bread and gently press down. (At this point, you may wrap the dish tightly in plastic and refrigerate overnight.)
  8. Bake, uncovered, for 30-35 minutes until golden brown. Remove from the oven and allow to set for 10 minutes for serving. Garnish with pickles on top.
Recipe by Eat The Evidence at https://www.eat-the-evidence.com/2016/05/31/review-the-chew-cookbook/