Breakfast casseroles are always a treat and easy peasy when you make it the night before. This casserole has a wonderful cream cheese surprise in many bites. Why have I never thought of that?
Serve this dish with a wonderful fruit bowl, a cup of hot coffee (or tea), and wonderful conversation.
BIG COUNTRY BREAKFAST BREAD PUDDING
1 loaf Brioche bread, cubed (I used French Bread)
1 cup heavy cream (I used half & half)
1 /2 cup milk
4 oz. can chopped green chiles
2 c. + 1 c. shredded sharp white cheddar (or any shredded cheese of your liking)
4 oz. cream cheese, cubed
10 oz. browned breakfast sausage (optional)
5 strips of applewood smoked bacon, cooked until crisp, chopped (optional)
1/2 teaspoon salt & 1/2 teaspoon pepper (or 1 tsp. McCormick’s Montreal Steak Seasoning)
- Spray a 9×13″ extra deep baking dish and place 1/2 to 23 of the bread cubes in the dish.
- Crack eggs into a large mixing bowl, add cream, milk, salt and pepper. Whisk until smooth. Reserve 1 to 1.5 cups of mixture and pour remaining over the bread cubes.
- Spread green chiles on top of bread. Sprinkle with 2 cups of shredded cheese. Lightly press the bread down to aid in absorption of the egg mixture. Top with cream cheese, sauce and bacon, if desired.
- Top with remaining bread and pour reserved egg mixture over the bread. Sprinkle with remaining cheese. Sprinkle with a bit more salt and pepper, if desired.
- The next morning, preheat oven to 375 degrees.
- Bake on middle rack for 45-55 minutes or until the center is firm. Cover the bread pudding with foil about halfway through the cooking time and remove for the last 5 minutes or so.
- Serves 12.
Recipe adapted from foodforayear.com