Breakfast Bread Pudding

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

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

Americas
United States
Breakfast

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-