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
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.