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
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