Breakfast is my LEAST favorite meal of the day. I just don’t like the options of either eggs & bacon or basically a dessert. As you might suspect, I don’t like brinner (breakfast for dinner) either. But look at me now! Making this casserole-y breakfast thing. And serving it for breakfast or dinner! It’s so good it made it to our primetime meal spot. I say try it, even if you’re not a morning-meal-type like me.
This thing is breakfast done right.
SAVORY BREAKFAST BREAD PUDDING
Serves 3-4
1 and 1/2 cups milk
1/2 cup heavy cream
5 eggs
1 pound bacon, cooked and crumbled
2 shallots, diced
4 cloves garlic, minced
4 cups spinach
1 loaf bread, sliced in 1 inch cubes
6 ounces gruyere cheese, grated
Salt & pepper
Preheat oven to 375 degrees. Whisk together milk, cream, eggs, and salt & pepper.
Heat shallot and garlic in a skillet over medium-high heat for about 1 minutes. Add spinach and heat until wilted. Remove from heat and add to pudding mixture. Place bread, bacon, and gruyere into a 9×13 greased baking dish.
Stir to disperse ingredients evenly throughout. Pour pudding mixture over top and stir again if needed. Cover with aluminum foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes.
- 1 and ½ cups milk
- ½ cup heavy cream
- 5 eggs
- 1 pound bacon, cooked and crumbled
- 2 shallots, diced
- 4 cloves garlic, minced
- 4 cups spinach
- 1 loaf bread, sliced in 1 inch cubes
- 6 ounces gruyere cheese, grated
- Salt & pepper
- Preheat oven to 375 degrees.
- Whisk together milk, cream, eggs, and salt & pepper.
- Heat shallot and garlic in a skillet over medium-high heat for about 1 minutes. Add spinach and heat until wilted. Remove from heat and add to pudding mixture.
- Place bread, bacon, and gruyere into a 9x13 greased baking dish. Stir to disperse ingredients evenly throughout.
- Pour pudding mixture over top and stir again if needed.
- Cover with aluminum foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes.
Adapted from Layla Grace.
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