Apple & Bacon Blue Cheese Bread Pudding

Prep Time  45 Minutes

Cook Time  2 Hours

Serves  8


  • 4 tbsp whole butter
  • 2 garlic cloves
  • 225g button mushrooms
  • 1 large onion
  • 2 large celery stalks
  • 1 leek
  • 8 bacon slices
  • 1 tsp kosher salt
  • 450g bread (brioche or sourdough)
  • 4 tbsp fresh rosemary
  • 4 tbsp fresh thyme
  • 2 tsp of sage
  • 460g Granny Smith apples
  • 8 whole eggs
  • 240ml heavy cream
  • 480ml chicken stock


  • Fill your sous vide water bath and preheat to 85ºC (185ºF).
  • Mince the garlic cloves and chop the bacon, onions, celery, leek, rosemary, thyme, sage and mushrooms.
  • In a skillet over a medium high heat, melt butter, add garlic, mushrooms, onion, celery, leek, bacon, salt and sauté for 6 minutes or until the bacon has browned.
  • Slice the bread into large diced up cubes (brioche or sourdough) as well as the apples.
  • In a large bowl, add all remaining ingredients including the sautéed mixture and combine.
  • Place the mixture into 3.80 litre vacuum pouch. Remove as much air from the pouch as possible with your hands and vacuum seal.
  • Submerge the pouch completely in the sous vide water bath and cook for 2 hours.

To Finish

  • Preheat your oven to 232ºC (450ºF). Once cooked, remove the contents from the vacuum pouch and place onto a greased baking sheet, cooking for 15 minutes.
  • Once cooked, place into small custard cups or ramekins, serving immediately.

To Garnish

  • Fresh thyme
  • Honey

To Serve

  • Garnish with chopped fresh thyme and a drizzle of honey (Optional).