Bacon, Cheddar, and Apples make a great combo for brunch, lunch or even supper. This recipe is very easy to prepare. I especially appreciate that it can be assembled the night before and refrigerated overnight. I made it for a football tailgate and everyone rated it "a touchdown." The combination of flavors is mouthwatering.
Ingredients:
3 tablespoons butter or margarine
3 medium Granny Smith apples, peeled and coarsely chopped (3 cups)
3 tablespoons packed brown sugar
4 cups cubed firm bread
1 pound bacon, cooked and chopped
2 cups shredded sharp Cheddar cheese (8 ounces)
2 1/2 cups milk
1 teaspoon ground mustard
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
5 eggs
Directions:
Grease 2-quart casserole. In 10-inch skillet, melt butter over medium heat. Cook apples in butter 2 to 3 minutes, stirring occasionally, until crisp-tender.
Stir in brown sugar; reduce heat to low. Cook 5 to 6 minutes, stirring occasionally, until apples are tender.
Layer half each of the bread, bacon, apples and cheese in casserole. Repeat with remaining bread, bacon, apples and cheese.
Mix all remaining ingredients; pour over cheese. Cover tightly and refrigerate at least 2 hours but no longer than 24 hours.
Heat oven to 350ºF. Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean.
Let stand 10 minutes before serving.
courtesy of: http://www.bettycrocker.com/recipes/apple-bacon-and-cheddar-bread-pudding
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