Breakfast Bread Pudding

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Preparation info
  • Serves

    8

    • Difficulty

      Medium

Appears in
Back in the Day Bakery Made With Love

By Cheryl Day and Griffith Day

Published 2015

  • About

This savory bread pudding reminds Griff of the Minnesota hot dishes that he grew up eating. It’s a simple do-ahead recipe I make for brunch, but with the bacon, mushrooms, and Fontina, it’s hearty enough for lunch or dinner too. To make a complete meal, serve the bread pudding with a small salad and some fresh fruit.

Ingredients

  • 2 tablespoons unsalted butter
  • ½ pound portabello mushrooms, sliced
  • 1

Method

Position a rack in the middle of the oven and preheat the oven to 350°F. Use 1 tablespoon of the butter to coat a 9-by-13-