Apple, Cheddar & Bacon Bread Pudding Recipe

In a large skillet, heat butter over medium heat. Add apples; cook and stir 2-3 minutes or until crisp-tender. Reduce heat to medium-low; stir in brown sugar. Cook, uncovered, 8-10 minutes or until apples are tender, stirring occasionally. Cool completely. In a greased 8-in. square baking dish, layer half of each of the following: bread, bacon, apples and cheese. Repeat layers. In a large bowl, whisk eggs, milk, cinnamon and salt; pour over top. Refrigerate, covered, several hours or overnight. Preheat oven to 350 °. Remove bread pudding from refrigerator; uncover and let stand while oven heats. Bake 45-55 minutes or until puffed, golden and a knife inserted near the center comes out clean. Let stand 15 minutes before serving. In a microwave-safe bowl, microwave syrup and walnuts until warmed, stirring once. Serve with bread pudding. Freeze option: After assembling, cover and freeze bread pudding. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350 °. Bake and serve bread pudding with syrup as directed.