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Sweet and salty lovers rejoice: Bacon Pull Apart Bread is an easy bread recipe filled with bacon, chocolate, and topped with a maple glaze. This is an epic breakfast bread – and it’s done in under an hour!
Table of Contents
What is Bacon Pull Apart Bread?
Bacon pull-apart bread is one of the most diverse desserts you have ever seen! Savory, sweet, flakey, and fluffy, what else could you possibly want? This treat can also double as a sweet breakfast treat. Bacon, maple syrup, and biscuits make for a great breakfast and combined into one- they’re even better!
Why You’ll Love This Recipe
- Semi-homemade bread starts with biscuits!
- Full of bacon and chocolate – an irresistable combination.
- Topped with a simple maple glaze that is so good with the salty bacon!
Ingredients in Bacon Loaf
- Bacon – I prefer using center cut bacon, but use your favorite cut/brand.
- Homestyle Buttermilk Biscuits- I use Pillsbury Grands!
- Maple syrup – Be sure to use pure maple syrup, not pancake syrup.
- Chocolate chips – To add to the filling. Semi-sweet or milk chocolate work.
- Butter – Melted butter goes into the glaze.
- Powdered sugar – For the maple icing on top
- Milk – Any kind of milk or nondairy milk works.
- Maple extract – Pumps up the maple icing flavor.
How to Make Bacon Pull-Apart Bread
- Cook and crumble bacon: Cook bacon according to the package instructions until it is crispy (who doesn’t love crispy bacon?) You want it to be crisp enough that you can crumble it. Once it reaches this point, let it cool, then use your hands to crumble it into small bits.
- Prepare biscuits for baking: Preheat the oven to 375°F. Spray a loaf pan (about 9×5 inches) with baking spray, the kind that has flour in it. Then open your biscuits and cut them in half horizontally, so there is a total of 16 slices.
- Brush biscuits with maple syrup: Place one slice on a flat surface. Use a pastry brush to brush the top of the biscuits with maple syrup. Then, top each with 1 teaspoon of chocolate chips and bacon pieces. Top it with another biscuit, so it’s a sandwich. Slice them and press them lightly together to make them stick to one another. Repeat this process, building s stack of biscuit dough until you are completely out of biscuit halves. Be sure to save 1 teaspoon of maple syrup for the drizzle, do not brush the top with maple syrup during this step. Carefully transfer the stack to the prepared loaf pan and stack it horizontally in the center of the pan. Note that it won’t fully fill the pan, but that’s ok!
- Bake: Make it for 25-30 minutes, until it is golden brown on top. Let the bacon pull apart the bread cool, then make the drizzle.
- Make the drizzle: Whisk the melted butter and 1 tablespoon of the remaining maple syrup in a medium-sized bowl. Whisk in the powdered sugar until the mixture is thick. Then, add maple extract and milk. Whisk it until it’s completely smooth, and drizzle carefully over the bread. Let it sit. Store the bread at room temperature in an airtight container or bag.
Make sure you get that bacon extremely crispy! Moist or soggy bacon will not have the same effect on your bread. You want it to have a crisp texture and a smokey taste!
You can use really any bacon you’d like! Just make sure that it isn’t thick-cut. It will be harder to get it crispy and crumble it up. My favorite bacon to use is maple bacon to enhance that delicious maple flavor the finished bread will have!
If you’re feeling averse to the stove, the easiest way to cook bacon is in a microwave, you can get it really crispy quickly! Just make sure you keep an eye on it. Microwaves cooker faster than a stovetop.
Don’t have time the day of? No problem! Feel free to make this ahead of time are store it in an air-tight container.
When stored properly, the bread will last you around 3-5 days.
Chocolate Bacon Pull-Apart Bread
- 8 slices Bacon (any brand or cut; I prefer center cut)
- 1 can Pillsbury Grands! Biscuits
- ¼ cup (59ml) pure maple syrup
- ¾ cup (128g) chocolate chips
- 1 tablespoon (14g) unsalted butter , melted
- ⅓ cup (38g) powdered sugar
- ⅛ teaspoon maple extract
- 1 tablespoon milk
- Cook bacon according to package directions until crisp. You want to be able to crumble it. Let cool, then use your hands to crumble it into small bits.
- Preheat oven to 375°F. Spray a loaf pan (about 9×5 inch size) with cooking spray (the kind with flour in it).
- Open biscuits. Cut Grands! in half horizontally for a total of 16 slices.
- Place one slice on a flat surface. Use a pastry brush to brush the top of the biscuit with maple syrup. Top with 1 teaspoon each of chocolate chips and bacon pieces. Top with another Grands! slice and press lightly to make them stick. Repeat process, building a stack of biscuit dough, until you’re out of biscuit halves. (You won’t use all the maple syrup; save 1 tablespoon for the drizzle.) Do not brush the top with maple syrup (you want both ends to be without maple syrup so they don’t stick to the pan). Carefully transfer the stack to the prepared loaf pan. It won’t fully fill the pan. Lay the stack horizontally in the center of the pan.
- Bake for 25-30 minutes, or until cooked through and golden on the top. Let cool, then make the drizzle.
- Make the drizzle: Whisk the melted butter and 1 tablespoon of remaining maple syrup in a medium sized bowl. Whisk in powdered sugar until thick, then add maple extract and milk and whisk until smooth. Drizzle carefully over bread and let set.
- Store bread at room temperature in an airtight container or bag.
Other Pull Apart Breads
Bacon Pull Apart Loaf is a maple bacon breakfast bread with chocolate chips – it starts with Pillsbury biscuits and is such a delicious twist on pull apart bread!
Last Updated on December 21, 2022