Breakfast Bread Pudding Muffins

Preparation info

  • Difficulty

    Medium

  • Makes

    12

Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

These savory muffins are a nice addition to a bread basket for breakfast or as the base for eggs Benedict, and they are the perfect way to use up day-old bread. You can make this with my Ginger-Sage Breakfast Sausage or substitute your favorite brand or flavor.

Ingredients

  • 8 ounces (225 g) brioche, torn into bite-size pieces
  • 1 tablespoon extra-virgin olive oil
  • 6 ounces (170 g) uncooked Ginger-Sage Breakfast Sausage, or store-bought breakfast sausage, casings removed if using links
  • 3 green onions (white and light green parts), thinly sliced
  • 3 large eggs
  • 2 cups (480 ml) whole milk
  • ½ cup (120 ml) heavy cream
  • ¾ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup (115 g) shredded cheddar cheese

Method

Preheat the oven to 350°F (175°C). Spray a 12-cup standard muffin tin liberally with cooking spray and set aside.

Spread the bread in an even layer on a large baking sheet and toast until lightly golden brown, turning once, about 10 minutes. Remove from the oven and let cool. Leave the oven on.

In a medium sauté pan, heat the oil over high heat until it begins to shimmer. Add the sausage and cook, breaking it up into small pieces with a wooden spoon, until golden brown, about 5 minutes. Add the green onions and cook until soft, about 2 minutes longer. Using a slotted spoon, transfer to a plate and let cool slightly.

In a large bowl, whisk together the eggs, milk, cream, salt, and pepper. Add the bread, sausage mixture, and cheese and mix until the bread is completely coated in the custard mixture. Let the mixture sit at room temperature for about 20 minutes, mixing a few more times, to allow the bread to absorb the custard.

Divide the bread pudding among the muffin molds and bake until the tops are golden brown and just baked through, about 20 minutes. Let cool in the pan on a wire rack for 10 minutes before removing. Serve warm.