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Breakfast Bread Pudding
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Savory breakfast/brunch casserole

Terri F

Serves/Makes:10 or more

  • 12 slices of bread, torn into small pieces (sourdough whole wheat works well)
  • 1-1/4 lbs (.6 kg). shredded, colby, Swiss, Jack or Mexican blend cheese
  • 2 cups (475 ml) lowfat or non-fat milk
  • 6 large eggs
  • salt, pepper, onion or garlic salt to taste
  • 8 oz (224 grm). diced green chiles
  • 1/2 cup (125 ml) diced ham or bacon pieces or more (optional)
  • Prepare a 9 x 13 inch baking dish with vegetable spray or cooking oil.
  • Mix together bread and cheese and put into baking dish.
  • Mix together milk, eggs, seasonings, chiles and diced meat.
  • Pour over bread mixture in baking dish.
  • Cover and refrigerate overnight.
  • Preheat over to 350 degrees (175 C.).
  • Melt butter and pour over pudding prior to baking.
  • Bake for 45 minutes uncovered.
  • Cut in approximately 3 x 3 inch squares to serve.
Recipe divides in half well in 6 x 9 or 8 x 8 inch baking dish. Reheats well.

Adapted from the Olk Town Bed and Breakfast Inn in Eureka, CA.

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