SAVORY BREAKFAST BREAD PUDDING

October 20, 2013

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. I think the last time I willfully ate a brinner was when I was about five years old.

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 from Rachel Schultz

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.

Savory Breakfast Bread Pudding from Rachel Schultz

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.

Savory Breakfast Bread Pudding from Rachel Schultz

 

Savory Breakfast Bread Pudding from Rachel Schultz

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.

Savory Breakfast Bread Pudding from Rachel Schultz

SAVORY BREAKFAST BREAD PUDDING
 
Author:
Serves: 3-4
Ingredients
  • 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
Instructions
  1. Preheat oven to 375 degrees.
  2. Whisk together milk, cream, eggs, and salt & pepper.
  3. 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.
  4. Place bread, bacon, and gruyere into a 9x13 greased baking dish. Stir to disperse ingredients evenly throughout.
  5. Pour pudding mixture over top and stir again if needed.
  6. 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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