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 great 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 2/3 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, sausage 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.
It’s spring and I seem to be in a cake mode…wonder what’s up with that? After finally cleaning my freezer, I decided to make something with the cherished Cinnamon Bread from the Butterhorn Bakery in Frisco. What to make….hmmmm….bread pudding?
I don’t recall making bread pudding, but I’ve indulged in several fabulous samples through the years. This is one recipe where I don’t have a family favorite. Next best choice…my handy, dandy Farm Journal Country Cookbook.
This cherished cookbook was a gift from one of our client’s at Farm Journal in Kansas City in 1976. It’s my ‘go-to’ book for a traditional midwest recipe. No surprise, I found a bread pudding recipe and decided to go for it!
Not to brag, but…it was a slice of heaven. I instantly knew that if I kept it in the house, I would devour the whole pan. Neighbors Maribeth and Gary were the recipients of half a pan. After sampling a piece (or two…), the rest will go to family tomorrow. The bread pudding was wonderful by itself, but a light vanilla or butterscotch sauce would be great on top.
CINNAMON BREAD PUDDING
2 and 2/3 cups milk
1/4 cup butter
1/2 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
3 cups (1″ square) day-old cinnamon bread cubes
1/8 teaspoon ground nutmeg
Preheat oven to 350 degrees.
Scald milk; add butter and cool.
Add 3 egg yolks and 1 egg white to 1/2 cup sugar; beat to mix well. Add cooled milk, teaspoon vanilla and salt.
Place bread cubes in buttered 1.5 quart casserole. Pour egg-milk mixture over bread. Sprinkle nutmeg on top.
Set casserole in another, larger casserole containing at least 2″ of warm water.
Bake for 45-60 minutes or until knife inserted in center comes out clean. Remove from oven.
Serve warm or cool, both are delicious!
Adapted from Farm Journal’s Country Cookbook, 1972.