Breakfast Bread Pudding


1 loaf Farmhouse Bread - (24 oz) crusts trimmed
pound shaved ham
4 cups shredded cheddar cheese shredded
1/2 cup chopped chives
1/2 cup fresh basil chopped
8 lrg eggs
4 cups whole milk
2 tablespoons grainy-style mustard
1 tablespoon kosher salt or to taste
2 teaspoons freshly-ground black pepper or to taste


Butter or spray a 9- by 11-inch casserole.
Slice bread into long slices, about 1/3-inch thick. You should have 6 or 7 slices. Arrange 3 of the slices in one layer in the buttered pan. Top with half the ham. Cover with half the cheese and half the herbs. Arrange 3 more slices of bread over this (it doesn't matter if the bread doesn't fit snugly, although you can use the extra slice to fill in any gaps). Arrange remaining ham, cheese and herbs over bread.
In a mixing bowl, whisk eggs until combined. Add milk, mustard, salt and pepper and whisk until light and frothy. Pour egg mixture evenly over bread, using the entire mixture. Cover with plastic wrap and refrigerate overnight.
When ready to bake, pre-heat oven to 325 degrees. Bake the pudding on the bottom rack in the pre-heated oven for 1 1/2 hours until puffed and browned. Let pudding rest for 15 minutes before cutting into squares.
This recipe yields 8 servings.
Comments: You should use this recipe as a guide in creating your own special pudding. Add chiles and Southwestern spices if you like, or use Canadian-style bacon or smoked turkey in place of the ham. Add a layer of vegetables for simple supper dish. The best part of this recipe is you make it the night before and then just pop it in the oven the next morning for a spectacular breakfast




8.0 servings


Wednesday, December 23, 2009 - 11:27pm



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