Savory Breakfast Bread Pudding Recipes

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SAVORY BREAKFAST BREAD PUDDING



Savory Breakfast Bread Pudding image

A delicious breakfast recipe to start the day off just right. Source: http://www.rhodesbread.com/recipes/view/savory-breakfast-bread-pudding

Provided by Rhodes Bake-N-Serv

Categories     Breads

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 13

4 slices rhodes bread, cubed (4 cups)
3 cups grated sharp cheddar cheese
28 ounces diced tomatoes, drained
1 lb Italian sausage, browned and drained
4 green onions, thinly sliced
1/4 cup minced fresh basil
1/4 cup brown sugar
1 teaspoon dried oregano
1 teaspoon garlic powder
6 eggs
1 1/2 cups heavy whipping cream
1/2 teaspoon salt and pepper
1/2 cup grated parmesan cheese

Steps:

  • Place bread cubes in a large bowl. Combine cheddar cheese, tomatoes, sausage, green onions, basil, brown sugar, oregano and garlic powder.
  • Add to bread and toss gently until bread is well coated. Pour mixture into a sprayed 9x13-inch baking pan. Whisk eggs, whipping cream, salt and pepper and pour over bread mixture.
  • Sprinkle with parmesan cheese. Bake at 350°F 55-65 minutes or until knife inserted in center comes out clean.

Nutrition Facts : Calories 682.1, Fat 52, SaturatedFat 27.1, Cholesterol 283, Sodium 1186.2, Carbohydrate 22.6, Fiber 1.9, Sugar 11, Protein 31.5

SAVORY BREAD PUDDING



Savory Bread Pudding image

Cobbled together from several recipes I found in several places. Feel free to add sauteed greens, artichoke hearts, mushrooms, or any other soft (or precooked) vegetable you have on hand. Substitute ham, turkey or other meat for the bacon, or leave it out.

Provided by DrGaellon

Categories     Breakfast

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 12

6 small tomatoes, about 1/2 lb
7 eggs
2 cups milk
1/2 cup sour cream
1 cup grated cheddar cheese (or a combination, about 1/4 lb) or 1 cup monterey jack cheese (or a combination, about 1/4 lb)
1/4 cup grated parmigiano-reggiano cheese (about 1 ounce)
1 1/2 tablespoons coarse Dijon mustard
salt
fresh ground black pepper
1 lb challah, cut in 3/4-inch cubes
1/4 lb bacon, cooked crispy and crumbled
1 cup frozen peas

Steps:

  • Preheat oven to 350°F Spray a 13x9x2" baking pan with non-stick spray.
  • Halve tomatoes and arrange on a baking sheet. Bake in preheated oven until soft and beginning to shrivel, about 30 minutes. Cut each half in four pieces; if they slip off their skins, so much the better.
  • Whisk eggs, milk, sour cream, cheese, mustard, salt, and pepper together.
  • Toss tomatoes, bread, bacon, and peas to combine. Pour into baking dish and pour egg mixture over. Cover with aluminum foil and let stand 10 minutes.
  • Transfer covered pan to oven and bake 20 minutes, then uncover and bake 20-30 minutes more, until puffy and cheese is golden brown.

Nutrition Facts : Calories 449.4, Fat 24.7, SaturatedFat 10.9, Cholesterol 234, Sodium 639.1, Carbohydrate 36.2, Fiber 3, Sugar 4.4, Protein 20.9

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