Breakfast Bread Pudding

This recipe needs to sit overnight before baking so it is perfect to have ready to bake fresh on Christmas morning. And makes good use of leftover bread.

Cut into single-serve squares to refrigerate or freeze for easy weekday breakfasts.

Prep Time: 25 min. + 8 hours or overnight
Cooking Time: 60 minutes
Yield: 8-12 servings (12 squares)

Ingredients

• 8 cups of cubed stale bread
• 8 – 12 oz cooked and crumbled bacon (or shaved ham)
• 1/2 bell pepper chopped
• 1/4 cup minced onion
• 2 cups shredded melting cheese such as Havarti or Mystic Cheese Co.’s Melville
• 8 large The Farmer’s Cow eggs
• 3 cups The Farmer’s Cow milk
• 1 tbs. Dijon mustard
• 1 tsp salt
• 1/4 -1/2 tsp black pepper

Directions

1. Grease a 9×13-inch baking dish
2. Place the bread cubes, the crumbled bacon, the bell pepper, the onion, and 1-1/2 cups of the shredded cheese in the baking dish.
3. In a separate bowl, whisk together the eggs, milk, mustard, and salt and pepper.
4. Pour whisked mixture over the ingredient in the baking dish.
5. Cover the dish and refrigerate overnight or for at least 8 hours
6. To bake, preheat the oven to 350 degrees
7. Cover the dish with foil and bake for 45 minutes or until a knife inserted in the center comes out clean.
8. Uncover and sprinkle the remaining cup of cheese on top.
9. Return to oven for 15 minutes
10. Cool slightly before cutting into squares to serve.

Date Posted: December 8, 2014

• Milk
• Eggs