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. Breakfast is served!
1lb baconcooked and crumbled or cut into small pieces
8slices whole wheat breadcrusts removed and bread cubed
6eggs
1 1/2cupsmilkI used 2 percent
1cupCheddar Cheese
1/2tspdry mustard
green onionsfor garnish on top
Instructions
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.