Breakfast Bread And Butter Pudding Recipes

BREAKFAST BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, honey, vanilla, orange zest, and salt. Set aside.
• Slice the brioche loaf into 6 (1-inch) thick pieces. Lay half brioche slices flat in a 9 by 14 by 2-inch oval baking dish. Spread the raisins on top of the brioche slices, and place the remaining slices on top. Make sure that the raisins are between the layers of brioche or they will burn while baking. Pour the egg mixture over the bread and allow to soak for 15 minutes, pressing down gently.
• Bake for 55 to 60 minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly before serving.

BREAKFAST/DINNER BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with foil and set aside. Butter a large baking dish.
• Heat a large saute pan over medium heat and add the oil. Add the bacon and cook until crisp, 3 to 4 minutes. Add the onion and cook until tender, another 4 to 5 minutes. Mix in the ham, then set aside to cool.
• In a large bowl, whisk together the milk, paprika, chile flakes if using, eggs and some salt and pepper. Add the bacon, onion and ham mixture, stirring to combine. Fold in the Cheddar and bread, making sure the bread is soaked in the custard.
• Transfer the mixture to the prepared baking dish and gently press down. Cover the dish with foil, transfer to the lined baking sheet and bake for 30 minutes. Uncover and bake until golden brown, about 30 minutes more. Let rest for 5 minutes before serving. Serve with maple syrup, if desired.

BREAKFAST BREAD PUDDING

Steps:

• Grease a 9-by-13-inch baking dish with butter or cooking spray. Preheat the oven to 400˚ F. Line a baking tray with parchment paper and lay the bacon side by side on the pan. Cook the bacon for 18 to 20 minutes, or until crispy.
• While the bacon cooks, prepare the other ingredients. Whisk together the eggs, half-and-half, salt and pepper in a large bowl. Grate the cheese, cube the bread and chop the chives, then add them all to the egg mixture. Crumble the bacon into the bowl with the other ingredients and gently fold to combine. Pour into the baking dish, cover with plastic wrap and refrigerate overnight.
• Preheat the oven to 350˚ F. Uncover the bread pudding and bake for 45 to 60 minutes, or until puffed and golden brown.

PEANUT BUTTER BREAKFAST BREAD PUDDING

Steps:

• HEAT oven to 350 degrees F. Spray an 8 x 8-inch baking pan with no-stick cooking spray.
• BREAK eggs into a large bowl; whisk until well combined. Add milk, sugar, vanilla and cinnamon; whisk until well combined. Add peanut butter; whisk until well mixed.
• CUT or tear bread into 1-inch squares and add to bowl. Add raisins and gently stir to mix well. Pour bread mixture into prepared baking pan.
• BAKE until the mixture is set and the top is golden brown (about 25 minutes). Remove from oven and place on a baking rack to cool.
• SERVE warm, spooned into bowls and topped with fruit yogurt.

BREAKFAST BREAD AND BUTTER PUDDING

Steps:

• Butter each slice of bread on one side.
• Then slice 15 pieces once diagonally.
• Whisk eggs and milk together until well combined, then mix in salt and pepper to taste.
• In an 8" round x 3 1/2" deep baking dish (sprayed with non-stick spray) arrange 10 half slices of bread buttered side down in a whirlygig (swirl) pattern filling in any gaps with pieces from the 16th slice of bread.
• Sprinkle evenly with 1/3 of the cheese and 1/3 of the green onions, then pour just enough of the egg and milk mixture to cover.
• Repeat this step twice more, gently pressing down layers 2 and 3 with your hand before adding egg and milk mixture.
• The majority of the egg and milk mixture should go on the top as it will seep down to the layers below.
• Sprinkle with paprika to garnish.
• Cover and set aside for 2 hours at room temperature or refrigerate overnight.
• It must set for a minimum of 2 hours in order to set properly.
• In a preheated 350F oven, bake uncovered 1 hour or until top is golden brown and the center is firm.
• Slice into wedges and serve hot.

BREAD PUDDING IN THE SLOW COOKER

Steps:

• Place bread and raisins in a slow cooker.
• Whisk milk, eggs, butter, sugar, vanilla extract, and nutmeg together in a bowl; pour over bread and raisins. Toss to evenly coat.
• Cook on Low until a knife inserted near the center comes out clean, about 3 hours.