I don’t love breakfast options that are basically a dessert (when it’s a non-holiday). So look at us now! Making this casserole-y breakfast thing. And serving it for breakfast or as breakfast-for-dinner! It’s so good it made it to our primetime meal spot on weeknight. I say try it, even if you’re not a morning-meal-type like me. This thing is a 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.
