Family Favorites · New Traditions

Big Country Breakfast Bread Pudding

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
9 eggs
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.
  • Serves 12.

Recipe adapted from foodforayear.com

 

 

Family Favorites · New Traditions

Cinnamon Bread Pudding … sweet comfort!

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?

Serving of 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!

Cinnamon Bread Pudding fresh from the oven

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
3 eggs
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.
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.
Pouring milk mixture over cinnamon bread
  • 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.