This savory breakfast bread pudding is the perfect dish for an Easter brunch, overnight guests or anytime! Assemble the night before, refrigerate and bake in the morning.
I love a good brunch and all the delicious brunch dishes, This savory breakfast bread pudding is the perfect addition. It only has 6 ingredients, most of which you probably have on hand, and if not, the recipe is super flexible and allows for you to use what is in your pantry and refrigerator. It is also an easy recipe to half or double depending on how many people you are feeding!
Bacon. If you don’t happen to have bacon on hand you could use any pork product you have on hand or in your freezer. It would be great with leftover ham too. For the best and easiest way to cook bacon, check out how to cook bacon in the oven. Pork is always a delicious and economical choice.
Eggs. You will need six eggs.
Milk. If you have some non dairy eaters feel free to use almond milk or even coconut milk.
Cheese. I used cheddar cheese but it would be great with a combination of cheeses too including Monterey Jack, Mozzarella, Pepper Jack and Colby. Get creative with your combination.
Seasoning. The recipe calls for dry mustard but if you don’t have dry mustard, just use a Tablespoon of Dijon or yellow mustard. You could also leave the mustard out. I salt and pepper to taste and like sprinkling a little bit of coarse finishing salt on the top after baking.
Bread. This is a perfect way to use up all those leftover pieces of bread, buns or rolls you may have in the pantry. I used a whole wheat sourdough bread.
Optional Add Ins: Use what you have! Maybe some diced green peppers or chilies, chopped spinach or whatever veggies you happen to have in the refrigerator. Just saute them in a little olive oil to soften them and then add them in with the cheese and bacon. I like to garnish the top with some green onions.
How to Make Breakfast Bread Pudding
- In a large bowl, combine beaten eggs, milk, cheese and dry mustard.
- Add in bacon and cheese and stir to combine.
- Add in the bread and stir to coat the bread with egg mixture.
- Pour into a greased pan 8 x 8 pan.
- Cover with plastic wrap and refrigerate overnight. I love serving this when we have overnight guests as it makes fixing them breakfast so easy! Just pull it out in the morning and bake at 325 degrees F. for 45 minutes or until golden brown on top.
- Garnish with some diced green onion and a sprinkle of coarse salt if you like.
- If you don’t have time to let it sit overnight, let it sit for 15-20 minutes to allow the bread to absorb the egg mixture and then bake.
- Customize this savory bread pudding with any of your favorite breakfast items. You can use sausage, diced ham, different cheeses, the combinations are endless.
Check out more of my favorite breakfast recipes:
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Savory Breakfast Bread Pudding
- 1 lb bacon cooked and crumbled or cut into small pieces
- 8 slices whole wheat bread crusts removed and bread cubed
- 6 eggs
- 1 1/2 cups milk I used 2 percent
- 1 cup Cheddar Cheese
- 1/2 tsp dry mustard
- green onions for garnish on top
- Cut strips of bacon into 1/2 inch pieces. Cook bacon in skillet over medium heat until crisp or use oven bake method. Blot bacon with paper towels. Discard accumulated bacon grease.
- Remove crusts from bread and reserve for another use. Cut bread slices into cubes, set aside.
- In a large bowl, beat eggs, stir in milk, cheese and mustard. Gently stir in bacon and bread cubes into egg mixture; spoon into buttered 8 x 8 inch baking dish. Cover tightly and refrigerate overnight.
- Remove from refrigerator and let stand at room temperature for 15 minutes. Bake, uncovered at 325 degrees F for 45 minutes or until a knife inserted midway between center and outer edges comes out clean.
- Garnish with green onions.