Name: Breakfast Bread Pudding
Yield: Serves 8
Cuisine: United States
Ingredients: ½ cup grated Parmigiano-Reggiano cheese; 1 medium sweet onion, diced; 2 tablespoons unsalted butter; 1 pound Fontina cheese, shredded; ½ pound portabello mushrooms, sliced; ¾ pound applewood-smoked bacon, cut into ¼-inch pieces; Fine sea salt and Freshly ground black pepper; 1 pound ciabatta (day-old is best), cut into 1-inch cubes; 3 garlic cloves, finely chopped; ¼ teaspoon red pepper flakes; 1 teaspoon rubbed sage (see Tip); 6 large eggs

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.