When I went home for the few days around Christmas, I had decided that I wanted to make a special breakfast for Christmas morning. Even though we don’t celebrate Christmas, I figured it was a good excuse to make something fun.
Originally, I had thought that I’d make overnight french toast. But then a few days before my trip, there was a potluck lunch at my day job. And one of my co-workers made this savory bread pudding. And as soon as I had it, I knew that it was going to be our Christmas breakfast.
Bacon And Egg Bread Pudding (modified from A Good Appetite)
What You Need:
6 Slices of Bacon, Chopped
4 Cups of Bread (we used Challah), Cut Into 1/2″ Cubes
8 Eggs
1 Cup Milk (we used 2%)
3oz Grated Cheddar Cheese
Salt and Pepper
What To Do:
Cook bacon until crispy. Drain on paper towel and set aside until cool.
In a bowl mix cooled bacon, bread, and about 1oz of the cheese. Pour dry mixture into 8×8 baking dish (sprayed with Pam or greased with butter).
Wisk eggs and milk together and add salt and pepper. Pour wet mixture over dry mixture. Mix to ensure even coating on bread.
Sprinkle remaining cheese on top.
Let sit for at least 30 minutes. What we did was make this the night before and let it sit in the fridge overnight.
When ready to bake, heat over to 375.
Bake about 40 minutes or until it is puffed up and the top is golden.
Serves 4
This was very yummy! Even though when we made it it was only a few hours after Chaucer’s passing, it helped to make the morning a bit better. There were only 3 of us eating that morning, so my dad saved some for leftovers. He had it a few days later and reported back to me that it was still delicious!
I’m definitely making this again. But I think that I would add some veggies into it. Maybe some mushroom or peppers. While it tasted great, it needed some more color.
If any of you are looking for a fun New Year’s breakfast that you can make ahead of time, I highly recommend this!
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