Brussels Sprout and Bacon Bread Pudding Easy Creamy Comfort Food

Name: Brussels Sprout and Bacon Bread Pudding
Prep time: 30 min
Cook time: 45 min
Total time: 90 min
Ingredients: 1 pound Brussels sprouts (trimmed and halved (quartered if very large)); 8 slices thick-cut bacon (diced); 1 tablespoon olive oil; 1 yellow onion yellow onion (finely chopped); 2 cloves garlic (minced); 6 cups stale crusty bread (like a baguette or sourdough, cut into 1-inch cubes (about ½ loaf)); 1 ½ cups grated Gruyère cheese ((or sharp white cheddar)); 4 large eggs eggs; 2 cups whole milk; ½ cup heavy cream; 1 teaspoon Dijon mustard; ½ teaspoon salt ((or to taste, depending on bacon's saltiness)); ¼ teaspoon black pepper; 1 pinch nutmeg ((freshly grated if possible)); 2 tablespoons fresh parsley (chopped (for garnish, optional))

Published:

October 27, 2025

By:

Thomas J. Moss

Brussels Sprout and Bacon Bread Pudding : Brussels Sprout and Bacon Bread Pudding Easy Creamy Comfort Food

Introduction

Have you ever found yourself staring at a bag of Brussels sprouts, wondering if there was a way to elevate them beyond a simple roast or steam? What if I told you there’s a dish so comforting, so rich, so utterly delightful, that it transforms humble sprouts and crispy bacon into something truly extraordinary? Yes, I’m talking about Brussels Sprout and Bacon Bread Pudding. This isn’t your grandma’s sweet bread pudding, though I cherish those too ( Easy Creamy Old-Fashioned Bread Pudding with French Bread , for instance, is a family favorite!). No, this is a savory masterpiece, a symphony of textures and flavors that will surprise and delight even the most committed sprout skeptics at your table.

For years, I approached Brussels sprouts with a bit of trepidation, having only known the over-boiled, slightly bitter versions of my childhood. But then I discovered the magic that happens when you roast them until they’re caramelized and nutty, especially when paired with the smoky crunch of bacon. This recipe takes that beloved combination and nestles it into a creamy, custardy bread base, creating a dish that feels both elegant and down-to-earth. It’s the kind of recipe that makes you want to gather loved ones around the table, a dish that sparks conversation and leaves everyone feeling utterly nourished. It tells a story with every bite – a story of warmth, comfort, and the unexpected joy of blending familiar ingredients in a new, exciting way.

This Brussels Sprout and Bacon Bread Pudding isn’t just a side dish; it often steals the show! It’s a testament to how simple, quality ingredients, given a little love and creative thought, can create culinary magic. It’s hearty enough to be a light supper and sophisticated enough for a holiday spread. Plus, it’s a brilliant way to use up day-old bread, transforming what might otherwise go to waste into something truly spectacular. I’ve found that even my own children, Olivia and James, who have historically eyed green vegetables with suspicion, can’t resist a second helping of this savory bread pudding. It’s the perfect blend of creamy, crunchy, salty, and savory – a truly wholesome option that will quickly become a cherished part of your recipe collection.

Why You’ll Love This Brussels Sprout and Bacon Bread Pudding

There’s a special kind of comfort that settles in my kitchen when the smell of baking bread and sizzling bacon fills the air. This Brussels Sprout and Bacon Bread Pudding brings that feeling in spades and so much more. It’s a labor of love that doesn’t demand hours of your time but rewards you with layers of flavor and a feeling of culinary accomplishment. You’ll find yourself falling for this recipe for so many reasons, making it a staple in your rotation.

Here’s why this savory bread pudding will steal your heart and become a much-requested dish:

Unexpectedly Delicious Flavor Profile: This isn’t just about combining ingredients; it’s about creating a harmonious balance. The earthy, slightly bitter notes of the Brussels sprouts are perfectly mellowed and complemented by the smoky, salty richness of the bacon. The creamy custard and crusty bread tie it all together, creating a symphony of flavors that will surprise and delight your palate. It’s truly a standout dish that’s both comforting and gourmet.
A Brilliant Way to Repurpose Leftovers: Have some stale bread sitting on your counter? This recipe is its calling! It transforms day-old bread into a magnificent, savory centerpiece, embodying my cooking philosophy of minimal waste and maximum flavor. It’s a delicious and economical solution that prevents food from going to waste while creating something truly special.
Versatile for Any Occasion: Whether you’re looking for an impressive side dish for your Thanksgiving feast, a hearty brunch item, or a comforting weeknight dinner, this bread pudding fits the bill beautifully. It adapts to the moment, making it a wonderfully flexible addition to your culinary repertoire.
Easy to Prepare Ahead: One of the biggest advantages of this dish is that much of it can be assembled in advance. This makes it a fantastic option for entertaining, allowing you to spend more time with your guests and less time scrambling in the kitchen. Assemble it the night before, and simply bake it off when you’re ready to serve.
Customizable to Your Liking: While the classic Brussels Sprout and Bacon Bread Pudding is divine, it’s also incredibly forgiving of variations. Want a little heat? Add some red pepper flakes. Prefer another cheese? Go for it! The basic structure is a canvas for your creativity, allowing you to tailor it to your household’s preferences.
Hearty and Satisfying: This isn’t a delicate dish; it’s robust and filling. The combination of bread, eggs, dairy, vegetables, and meat makes for a complete and satisfying meal, ensuring everyone leaves the table feeling perfectly content. It’s truly a hug in a casserole dish.
Nods to Nostalgia with a Modern Twist: The concept of bread pudding often evokes a sense of home and tradition. This savory version takes that nostalgic comfort and infuses it with contemporary flavors, offering a familiar warmth with an exciting new edge. It’s comfort food, elevated.
Encourages Veggie Love: For those who have a hard time warming up to Brussels sprouts, this dish might just be the one to convert them. The way the sprouts soften and caramelize, mingling with the bacon and rich custard, often makes even strong critics come back for more. It’s a delicious stealth mission to get more greens into your diet!

Ingredients for Brussels Sprout and Bacon Bread Pudding

Gathering the right ingredients is like gathering stories—each one brings its own character and contributes to the whole delicious narrative. For our Brussels Sprout and Bacon Bread Pudding, we’re looking for fresh, vibrant components that build layers of savory goodness. Don’t skip the quality of your bacon here; it truly makes a difference in the overall flavor.

1 pound Brussels sprouts, trimmed and halved (quartered if very large)
8 slices thick-cut bacon, diced
1 tablespoon olive oil
1 yellow onion, finely chopped
2 cloves garlic, minced
6 cups stale crusty bread (like a baguette or sourdough), cut into 1-inch cubes (about ½ loaf)
1 ½ cups grated Gruyère cheese (or sharp white cheddar)
4 large eggs
2 cups whole milk
½ cup heavy cream
1 teaspoon Dijon mustard
½ teaspoon salt (or to taste, depending on bacon’s saltiness)
¼ teaspoon black pepper
Pinch of nutmeg (freshly grated if possible)
2 tablespoons fresh parsley, chopped (for garnish, optional)

Substitutions & Notes:

Bread: While stale bread is best for absorbing the custard, if your bread isn’t stale, you can lightly toast the cubes in the oven for 10-15 minutes until somewhat dry. For a richer flavor, consider using Easy Sourdough Bread Pudding Recipe.
Bacon: For a vegetarian version, omit bacon and add smoked paprika or liquid smoke to the custard, or use high-quality Vegan Brussels Sprout and Tempeh Bacon Bread Pudding. Turkey bacon can also be used, but adjust cooking time.
Cheese: Fontina, Swiss, or a sharp cheddar can also be used in place of Gruyère for a different flavor profile.
Dairy: For a slightly lighter version, you can reduce the heavy cream to ¼ cup and increase milk to 2 ¼ cups, but the cream adds a wonderful richness.
Spices: A pinch of red pepper flakes can add a lovely warmth if you enjoy a touch of heat.

How to Make Brussels Sprout and Bacon Bread Pudding

Step-by-Step Instructions

There’s a quiet rhythm to creating something delicious from scratch, a dance between chopping, sautéing, and whisking. Making this Brussels Sprout and Bacon Bread Pudding is a comforting process that feels like an act of love, especially when you imagine the smiles it will bring to the faces of those you share it with. Take your time, savor each step, and let the aromas guide you.

Prepare the Brussels Sprouts: Begin by getting those lovely Brussels sprouts ready. Trim the tough ends, remove any outer yellowed leaves, and then halve them lengthwise. If you have particularly large sprouts, quarter them to ensure even cooking and distribution in the pudding. Set aside.
Cook the Bacon: In a large skillet, cook the diced thick-cut bacon over medium heat until it’s beautifully crispy and golden brown. This is where the magic begins—the scent alone is enough to get stomachs rumbling! Once cooked, use a slotted spoon to transfer the crispy bacon bits to a paper towel-lined plate, leaving about 1 tablespoon of bacon fat in the skillet. This flavorful fat is our secret weapon for the next step.
Sauté Aromatics: Add the olive oil to the skillet with the reserved bacon fat (if needed, add more olive oil to make up the tablespoon). Add the finely chopped yellow onion and cook over medium heat until it’s softened and translucent, about 5–7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it. Scrape the onion and garlic into a large mixing bowl.
Cook the Brussels Sprouts: In the same skillet (no need to clean it!), add the prepared Brussels sprouts. Sauté over medium-high heat for 8–10 minutes, stirring occasionally, until the sprouts are tender-crisp and have a lovely caramelized char. This step is crucial for developing their nutty flavor and reducing any bitterness. The bacon fat left in the pan will help them brown beautifully. Add the cooked Brussels sprouts to the mixing bowl with the onion and garlic.
Combine with Bread and Bacon: Add the cubed stale bread to the mixing bowl with the vegetables. Scatter about 1 cup of the grated Gruyère cheese and most of the crispy bacon bits over the mixture, reserving a little bacon for garnish if desired. Gently toss everything together until well combined. The aim is to distribute the ingredients evenly so every bite of your Brussels Sprout and Bacon Bread Pudding is perfect.
Prepare the Custard: In a separate medium bowl, whisk together the eggs, whole milk, heavy cream, Dijon mustard, salt, pepper, and a pinch of nutmeg. Whisk until everything is well combined and the mixture is smooth. This custard is the heart of our bread pudding, providing that creamy, moist texture.
Assemble the Bread Pudding: Pour the custard mixture evenly over the bread and vegetable mixture in the large bowl. Gently fold everything together using a spatula or your hands, ensuring all the bread cubes are thoroughly moistened. Press down slightly to help the bread absorb the liquid. Let the mixture sit for at least 20 minutes (or cover and refrigerate for up to 12 hours) to allow the bread to fully soak up the custard. This resting period is key to preventing a dry bread pudding.
Preheat Oven & Prepare Dish: While the bread is soaking, preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or a similar-sized oven-safe casserole dish.
Bake: Pour the soaked bread pudding mixture into the prepared baking dish, spreading it evenly. Sprinkle the remaining ½ cup of grated Gruyère cheese over the top.
Bake for 35–45 minutes, or until the top is golden brown, the custard is set (a knife inserted into the center comes out mostly clean), and the edges are bubbling. If you notice the top browning too quickly, you can loosely tent it with aluminum foil.
Rest and Serve: Once baked, remove the Brussels Sprout and Bacon Bread Pudding from the oven and let it rest for 10 minutes before serving. This resting period allows the custard to fully set and the flavors to meld. Garnish with fresh chopped parsley and any reserved crispy bacon bits, if desired. Serve warm and watch it disappear!

Pro Tips & Variations

Cooking is an act of creation, and while following a recipe is a great starting point, making it truly your own is where the magic happens. This Brussels Sprout and Bacon Bread Pudding is wonderfully adaptable, a canvas for your culinary imagination. Here are some of my favorite tips and variations to help you make this dish truly shine and perfectly suited to your taste buds.

Don’t Skimp on Stale Bread: This is perhaps the most important tip! Fresh bread will result in a soggy bread pudding because it won’t absorb the custard properly. Day-old (or even two-day-old) crusty bread is ideal. If your bread isn’t stale, you can cube it and spread it on a baking sheet, then bake at 300°F (150°C) for 15-20 minutes until lightly toasted and dry. This step makes all the difference in achieving that perfectly creamy yet structured texture.
Caramelize Those Sprouts: Don’t just cook the Brussels sprouts; truly caramelize them! The golden-brown char brings out their natural sweetness and nutty flavor, mitigating any bitterness. High heat and not overcrowding the pan are key. This step transforms them from an ordinary vegetable into a star ingredient.
Season as You Go: Taste and adjust seasonings at each stage. Bacon can be quite salty, so hold back a little salt from the custard until you’ve tasted the combined mixture. A little more black pepper or a touch more nutmeg can elevate the entire dish.
The Power of Resting: Letting the bread soak in the custard for at least 20 minutes (or longer, up to overnight in the fridge) is not just a suggestion; it’s a non-negotiable step for optimal results. This ensures the bread absorbs all that creamy goodness, resulting in a uniformly moist and flavorful pudding, eliminating any dry spots.
For a Make-Ahead Marvel: This dish is a dream for meal prep or entertaining. Assemble the entire Brussels Sprout and Bacon Bread Pudding in the baking dish, cover it tightly, and refrigerate for up to 12-24 hours. When ready to bake, let it sit at room temperature for 30 minutes while your oven preheats, then bake as directed (you might need an extra 5-10 minutes if baking straight from the fridge).

Variations to Explore:

Cheesy Delight: For an even cheesier kick, mix in a combination of cheeses! Along with Gruyère, consider adding sharp white cheddar, Parmesan, or even some smoked gouda. A sprinkle of good quality Parmesan over the top during the last 10 minutes of baking adds incredible flavor and a golden crust, making for a truly Cheesy Brussels Sprout and Bacon Bread Pudding.
Herbaceous Boost: Introduce fresh herbs beyond parsley. Thyme, rosemary, or sage would beautifully complement the Brussels sprouts and bacon. Add them with the garlic for a fragrant infusion.
Spicy Kick: If you like a bit of heat, add a pinch of red pepper flakes along with the garlic, or drizzle a touch of hot sauce over the top before serving.
Mushroom Medley: Sauté a handful of sliced mushrooms (cremini or shiitake work well) with the onions for an added layer of umami and texture. This would create a delicious Mushroom and Gruyère Bread Pudding variation.
Vegetarian Brussels Sprout Bread Pudding: Easily adapt this recipe by omitting the bacon. Instead, sauté the Brussels sprouts and onions in olive oil or butter. For smoky flavor, add a teaspoon of smoked paprika to the custard, or consider using smoked tofu or tempeh as a bacon substitute.
Gluten-Free Brussels Sprout and Bacon Bread Pudding: Simply swap out the regular crusty bread for your favorite quality gluten-free bread. Ensure it’s stale for the best absorption.
Mediterranean Twist: Add some sun-dried tomatoes, Kalamata olives, and feta cheese to the mix for a savory, tangy flavor profile.
Creamy Brussels Sprout and Bacon Casserole: For an even creamier consistency, you can increase the heavy cream by another ¼ cup, or add a dollop of cream cheese to the custard mixture. This creates a richer, more indulgent casserole-like texture, perfect for special occasions.

Serving Suggestions

This Brussels Sprout and Bacon Bread Pudding is a star in its own right, offering a comforting and flavorful experience that often steals the show. However, every star loves a good supporting cast! Whether it’s anchoring a holiday meal or serving as a hearty side for a weeknight supper, pairing it with the right accompaniments can elevate the entire dining experience. Here are some of my favorite ways to serve this versatile dish:

The Perfect Holiday Side: This bread pudding is a natural fit for festive gatherings. It pairs beautifully with roasted meats like turkey, ham, or a succulent pork loin. Its rich, savory profile and comforting warmth make it an ideal addition to your Thanksgiving or Christmas spread, offering a delicious alternative or complement to traditional stuffing. Brussels Sprouts Gratin is another excellent side for holidays.
With Simple Roasted Chicken: A classic pairing that never fails. The savory depth of the bread pudding balances perfectly with a simply seasoned roasted chicken. It turns a weeknight meal into something special without requiring extra fuss. For extra flavor, I love to drizzle a little of the chicken’s pan drippings over the bread pudding before serving.
Alongside Pan-Seared Salmon: For a delightful contrast, serve a piece of flaky, pan-seared salmon. The richness of the salmon and its bright, fresh flavors create a wonderful balance with the earthy and smoky notes of the bread pudding. A squeeze of lemon over the salmon would be a lovely addition.
As a Hearty Brunch Entrée: Don’t reserve this only for dinner! This Brussels Sprout and Bacon Bread Pudding makes an incredible centerpiece for a savory brunch. Serve it with a simple green salad dressed with a light vinaigrette, or a side of fresh fruit for a complete and satisfying meal. You could even top it with a perfectly poached egg for an extra layer of decadence.
A Light Supper, All on Its Own: Sometimes, simplicity is best. This bread pudding is hearty enough to be a light dinner all by itself. Pair it with a crisp, bitter green salad (like radicchio or endive) to cut through the richness, or a bowl of creamy tomato soup for pure comfort.
Roasted Root Vegetables: For an even more robust vegetable-focused meal, serve it alongside other seasonal roasted root vegetables such as carrots, parsnips, or sweet potatoes. Their natural sweetness wonderfully complements the savory bread pudding.
Fresh Cranberry Sauce: If serving it for a holiday, a spoonful of homemade tart cranberry sauce on the side can offer a beautiful burst of color and a tangy counterpoint to the richness of the bacon and cheese.

Storage & Reheating

One of the beautiful things about a dish like this Brussels Sprout and Bacon Bread Pudding is how well it holds up. Often, the flavors deepen and meld even more beautifully the next day, making those leftovers a true treat. So, don’t hesitate to make a larger batch!

Storage:

Refrigerator: Allow the completely cooled Brussels Sprout and Bacon Bread Pudding to come to room temperature. Cover the baking dish tightly with plastic wrap or aluminum foil, or transfer individual portions to airtight containers. It will keep well in the refrigerator for up to 3-4 days. This makes it fantastic for meal prepping lunches or easy weeknight dinners.
Freezer: Yes, you can freeze this savory bread pudding! Once completely cooled, you have a couple of options:
- Whole Baking Dish: If you made a larger batch, you can freeze the entire dish. Cover it tightly with a layer of plastic wrap, then a layer of heavy-duty aluminum foil. Label with the date.
- Individual Portions: For easier reheating, cut the bread pudding into individual serving portions. Wrap each portion tightly in plastic wrap, then place them in a freezer-safe bag or container. This is my preferred method for portion control and quick meals.
  It will keep well in the freezer for up to 2-3 months.

Reheating:

From the Refrigerator (Oven): This is my preferred method for the best texture. Preheat your oven to 350°F (175°C). Place the leftovers in an oven-safe dish (if reheating individual portions, a toaster oven works wonderfully). Cover loosely with foil to prevent drying out. Bake for 15-25 minutes, or until thoroughly heated through and the edges are slightly crisp again.
From the Refrigerator (Microwave): For a quick option, individual portions can be reheated in the microwave. Place a single serving on a microwave-safe plate. Heat on high for 1-2 minutes, stirring halfway through, until hot. Be mindful that the microwave might soften the bread more and not produce the same crispy edges.
From the Freezer (Oven): For a whole frozen dish, let it thaw in the refrigerator overnight first. Then, reheat as you would from the refrigerator. If reheating from frozen (for individual portions), place the unwrapped frozen portion in an oven-safe dish, cover with foil, and bake at 325°F (160°C) for 30-40 minutes, or until heated through.
From the Freezer (Microwave): Individual frozen portions can be microwaved. Start with 3-4 minutes on high, then continue heating in 30-second intervals until hot, stirring carefully. Again, the texture might be softer than oven reheating.

No matter how you store and reheat it, this Brussels Sprout and Bacon Bread Pudding remains a delicious and satisfying dish, perfect for enjoying again and again.

FAQ about Brussels Sprout and Bacon Bread Pudding

It’s natural to have questions when trying a new recipe, especially one that takes familiar ingredients and twists them into something wonderfully new like this Brussels Sprout and Bacon Bread Pudding. I often get asked similar questions, so let’s dive into some common curiosities to ensure your bread pudding experience is nothing short of fantastic!

Q1: Can I make this Brussels Sprout and Bacon Bread Pudding ahead of time?
Absolutely, and I highly recommend it! This is one of those dishes that actually benefits from sitting, especially if you’re assembling it before baking. You can prepare the entire mixture—sautéed vegetables, bacon, bread, and custard—and pour it into your baking dish, cover it tightly, and refrigerate it for up to 12-24 hours before baking. This gives the bread ample time to soak up all that flavorful custard, leading to a more evenly moist and delicious pudding. Just remember to let it sit at room temperature for about 30 minutes before baking, and you might need an extra 5-10 minutes in the oven.

Q2: What kind of bread is best for this savory bread pudding?
The key here is stale, crusty bread. A good quality baguette, sourdough, or even a country-style loaf works perfectly. The staleness is crucial because it allows the bread to absorb the custard without becoming soggy or falling apart during baking. Avoid soft, sandwich-style bread, as it tends to break down too much. If your bread isn’t stale, simply cube it and spread it on a baking sheet, then bake at 300°F (150°C) for 15-20 minutes until it’s lightly toasted and dry. This achieves the ideal texture.

Q3: My family isn’t a huge fan of Brussels sprouts. Will they still like this?
I get it! Brussels sprouts can be a polarizing vegetable. However, in this Brussels Sprout and Bacon Bread Pudding, they often win over skeptics. When properly caramelized with bacon, their earthy flavor transforms into something nutty and sweet, and the richness of the bacon and creamy custard helps to mellow any potential bitterness. Many people who claim not to like Brussels sprouts find themselves enjoying them in this context. Give it a try—you might just create a new Brussels sprouts gratin fan!

Q4: Can I add other vegetables to this recipe?
Definitely! This recipe is wonderfully versatile. Sautéed mushrooms would be a fantastic addition, adding more umami and depth. You could also include finely chopped bell peppers, spinach, or even some roasted butternut squash cubes for a touch of sweetness. Just make sure any added vegetables are cooked down to remove excess moisture before adding them to the bread mixture, so they don’t water down your bread pudding.

Q5: What if I don’t have Gruyère cheese?
No problem at all! While Gruyère offers a wonderful nutty and meltable quality, several other cheeses work beautifully. Sharp white cheddar is an excellent substitute, providing a familiar and comforting flavor. Fontina or Swiss cheese would also be good options. For a sharper, saltier kick, you could even sprinkle in some grated Parmesan cheese. Feel free to experiment with what you have on hand or what your family enjoys most. For a truly Bacon and Cheddar Bread Pudding, simply swap out the Gruyere for your favorite sharp cheddar.

Final Thoughts on Brussels Sprout and Bacon Bread Pudding

There’s a quiet satisfaction that comes from watching simple ingredients – a humble loaf of stale bread, crisp Brussels sprouts, smoky bacon – transform into something truly extraordinary in your own kitchen. This Brussels Sprout and Bacon Bread Pudding is more than just a recipe; it’s a testament to the magic that happens when you bring good food, intention, and a little bit of love together. It fills the home with aromas that whisper of comfort and connection, turning an ordinary day into something special.

Each bite tells a story – of the savory crunch of bacon, the sweet earthiness of caramelized Brussels sprouts, and the creamy embrace of the custard-soaked bread, all bound together by melted cheese. It’s the kind of dish I love to make for my husband, Ethan, and our children, Olivia and James, knowing it will bring warmth to our table and smiles to their faces. It’s versatile enough for a holiday feast, yet comforting enough for a cozy Sunday brunch. It reminds me that even the simplest ingredients, when treated with care, can create moments of profound deliciousness.

I truly hope you’ll give this Brussels Sprout and Bacon Bread Pudding a try. Let it be a new favorite, a dish that you tailor to your own family’s tastes, a recipe that sparks joy in your kitchen. Remember, cooking is about connection, about memory, and about nourishing those we love. So, dive in, experiment, and let this savory bread pudding become a cherished part of your culinary journey.

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