Breakfast Bread Pudding Recipe
Who ever thought that dessert could be breakfast, well, recommended as breakfast? My go-to brunch recipe is a breakfast bread pudding. Which can be made in advance and baked just before serving.
Breakfast Bread Pudding Recipe
Prep time: 1 hr, 20 min
Cook time: 1 hr
Total time: 2 hr, 20 min
Yield: 6 - 8 servings
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, minced
- 1 pound bulk breakfast sausage, crumbled
- 10 large eggs
- 3 cups milk
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1 loaf day-old brioche or country white bread, cut into 1 ½ - inch cubes (about 12 cups)
- 2 cups shredded sharp cheddar cheese (about 8 ounces)
Cooking Directions
- Heat the olive oil in a medium skillet over medium heat. Add the onions and sauté until translucent, about 7 minutes. Add the sausage and brown, stirring to break up lumps, about 5 minutes. Using a slotted spoon, transfer to a shallow bowl and cool to room temperature.
- In a large bowl, whisk the eggs, milk, salt, pepper, and garlic powder. Stir in the bread, sausage, and cheese. Butter a 13 by 9-inch baking dish, pour in the pudding, and cover with foil. Let the dish sit in the refrigerator for a least 1 hour and up to overnight.
- Preheat the oven to 350 degrees F.
- Bake the pudding, still covered, for about 45 minutes. Remove the foil and bake 10 to 15 minutes more, until browned. Serve immediately.
