Yes, its another take on bread pudding, this time for breakfast. This actually started out as a joke from Matt saying that I'd made a dinner version & a dessert version now I just needed breakfast. Well. I started thinking about it & realized that the breakfast casserole that my family has every Christmas morning is basically a bread pudding so why not create my own breakfast version.
This bread pudding gives you your eggs, toast & bacon all in one dish plus everything is coated in gooey melted cheddar cheese. Whipped up the night before & refrigerated, it made for a weekend breakfast treat.
Bacon & Egg Bread Pudding
3 slices of bacon, chopped
2 c bread cut into 1/2-inch cubes
4 eggs
1/2 c milk
1.5 oz grated cheddar
salt & pepper
Preheat oven to 375 F.
Cook the bacon in a skillet until it is crispy. Drain on a paper towel & set aside until cool.
In a bowl mix together the cooled bacon, bread & 1 oz of the cheese. Divide between to 1 1/2 c ramekins. Whisk the eggs & milk together, salt & pepper. Pour over the bread in the ramekins. Sprinkle the remaining cheese on top. Let sit for at least 30 minutes for the bread to soak in the milk & egg. You can also make these the night before, cover with plastic wrap & refrigerate.
Bake for 35 - 45 minutes until the pudding is puffed up & golden brown.
serves 2
You are my bread pudding sista'!
ReplyDeleteYou started this thing.......I love these bread puddings!!!
This looks so great! I love breakfast combos where it is all in one. :)
ReplyDeleteThis breakfast bread pudding sounds good!
ReplyDeleteThat is my kind of breakfast! All done ahead so you don't have to think about it.
ReplyDeleteI really like this idea, and it looks so beautiful and golden!
ReplyDeleteOMG why haven't I thought of this before! Tomorrow's breakfast, for sure.
ReplyDeleteWhat a great breakfast idea!
ReplyDeleteLooks totally delicious and so pretty. What a great idea for overnight guests. Classy and easy. Your red pepper sauce looks pretty darn great too and all your apple dishes...pure yum!
ReplyDeleteyou are officially the queen of bread puddings, and that's that. they've all been great, and although i'm partial to the apple, this one's running a close second. :)
ReplyDeleteI think you're putting bread pudding on the map for any time of day. Growing up, I was alway very particular about the food on my plate not touching eachother. Plus, I had a very rigid order of eating my bacon and eggs. First bacon, then hashbrowns, then eggs with bread. I may throw all of this out the window and propose a bread pudding breakfast for Sunday breakfast next weekend.
ReplyDeleteThat looks amazing! Great idea! It looks nice, simple and tasty! I'll add this to the "To Do" list.
ReplyDeleteYou took Mickey D's BELT to a whole new level. I bow before you.
ReplyDeleteThis looks completely fabulous. I'm going to try it.
ReplyDeleteHey Kat - I made this tonight, and it's delicious! I can't wait to have leftovers for lunch tomorrow.
ReplyDeleteI want to make this in a bigger dish, like maybe 9x12, any idea how many times I should double this recipe?
ReplyDeleteSounds delish!
The recipe sounds delicious, but I am allergic to cheese. But I love bacon, egg and bread pudding. Is there a modified version I could use without cheese?
ReplyDeleteLadyinblack - I am no expert in cheese allergies. If it is a lactose problem you could try using goat cheese instead, Woolwich makes a good goat cheddar. Or perhaps a vegan cheese substitute would work for you. You could leave the cheese out all together but you'd lose some of the flavor & texture.
ReplyDelete