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August 2, 2011
Breakfast Bread Pudding
Breakfast & Brunch
Prep time:
15 minutes, plus chillingBake time:
45-50 minutes“Grandma amazed us when she transformed day-old bread into this casserole.”
Ingredients
Serves 8
- 3 tablespoons butter, softened
- 1 (8-ounce) loaf sourdough, country French or Italian bread, cut into 1-inch-thick slices
- 8 ounces ham or smoked ham, cubed
- 2 cups shredded mild or sharp Cheddar cheese
- 3 large eggs
- 2 cups milk
- 1 teaspoon dry mustard
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
Directions
1
Grease 11 × 7-inch baking dish. Spread butter on 1 side of each bread slice. Cut bread slices into 1-inch cubes; place cubes on bottom of prepared dish. Top with ham; sprinkle with Cheddar.
2
Lightly beat eggs in medium bowl. Whisk in milk, dry mustard, salt and white pepper. Pour egg mixture evenly over bread mixture. Cover; refrigerate at least 6 hours or overnight.
3
Preheat oven to 350°F. Bake bread pudding until puffed and golden and knife inserted in center comes out clean, 45 to 50 minutes.
4
Garnish with green bell pepper rings and red bell pepper strips, if desired. Cut into squares and Serve immediately.
Variations(1)
-
's Breakfast Bread Pudding
Created by on Dec 10, 2012
Reviews(0)
Grandma's Secret Tip
Grandma's Secret Tip
According to Grandma, good cooks are creative with ingredients on hand. Maybe that's why she never prepared this dish exactly the same way twice. Sometimes she used the Swiss cheese or smoked turkey she had on hand instead of Cheddar or ham. And in the summer, she flavored the egg mixture with snipped fresh chives or dill from her garden.
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