Brunch Bread

  • serves 16


9 Ratings
Directions for: Brunch Bread


8 oz bacon

¼ cup grainy or Dijon mustard

1 clove garlic, minced

¼ tsp pepper

¼ tsp hot pepper sauce

pinch salt

1 lb(s) pizza dough

4 hard-cooked eggs, chopped

1 ½ cup shredded extra-old Cheddar cheese

1 egg, lightly beaten


1. In skillet, cook bacon over medium-high heat, turning once, until crisp, about 6 minutes; drain on paper towel-lined plate. Chop or crumble into small pieces.

2. In small bowl, combine mustard, garlic, pepper, hot pepper sauce and salt.

3. On floured surface, roll out dough to 14- x 12 –inch rectangle. Brush with mustard mixture, leaving ½ - inch border; sprinkle bacon, hard-cooked eggs and 1 cup of the cheese over mustard mixture. Starting at long side, roll up jelly roll-style; pinch seam to seal. Place, seam side down, in greased 10-inch Bundt pan. Cover with greased plastic wrap; let rise until doubled in bulk, about 30 minutes.

4. Brush loaf with egg. With serrated knife, cut slashes in top; sprinkle with remaining cheese. Bake in centre of 375°F oven until golden and loaf pulls away from sides of pan, about 45 minutes. Let stand in pan on rack for 10 minutes. Turn out onto serving plate; let cool for 20 minutes to set cheese.

See more: Rice/Grain, Cheese, Bake, Brunch, Breakfast, Eggs/Dairy, North American, Pork


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