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Bundt Pan Bacon Egg and Cheese Brunch Bread

Bundt pan bacon egg and cheese brunch bread is a golden ring-shaped savory bread baked until the egg sets and the cheese melts in visible swirls. Tender bread dough pieces are layered with bacon and cheddar for a slice that shows the filling throughout the cross-section.
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Prep Time 20 minutes
Cook Time 45 minutes
cooling 10 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

bacon
  • 8 oz bacon Cook and crumble before using.
bread dough
  • 1 lb frozen bread dough Thaw completely before breaking into pieces.
cheese
  • 1 cup shredded cheddar cheese Use shredded cheddar for even melt.
eggs
  • 8 large eggs Whisk until smooth with no visible egg streaks.
cream
  • 1 cup heavy cream Helps create a custardy bake.
green onions
  • 0.25 cup diced green onions Use fresh for best flavor.
chives
  • 0.25 cup fresh chives Chop before mixing into the egg custard.
seasoning
  • 0.25 salt and pepper Add to taste; include both in your whisk.
butter
  • 2 tbsp butter Use to grease the bundt pan.

Equipment

  • 1 bundt pan

Method
 

Prepare and assemble
  1. Preheat the oven to 350°F and set out a bundt pan for assembly.
  2. Grease the bundt pan with butter so the ring releases cleanly after baking.
  3. Break the thawed frozen bread dough into small pieces and scatter them into the bundt pan evenly.
  4. Layer the cooked bacon crumbles and shredded cheddar cheese over the dough pieces to create a visible swirl effect.
  5. In a bowl, whisk together the eggs, heavy cream, diced green onions, fresh chives, salt, and pepper until fully combined.
  6. Pour the egg mixture evenly over the dough and bacon so it seeps between pieces.
Bake and cool
  1. Bake at 350°F for 40-45 minutes until the egg is set and the bread is golden brown.
  2. Cool in the pan for 10 minutes before inverting onto a serving plate for clean slicing.

Notes

Pro tip: let thawed bread dough sit 5 minutes at room temperature so it breaks easily and soaks evenly. Store covered in the refrigerator up to 4 days; reheat slices in a 350°F oven for 8-10 minutes. Freeze slices airtight for up to 2 months; thaw overnight in the fridge and reheat until warm. For a lighter option, use half-and-half instead of heavy cream (texture will be slightly less custardy).