When I was young, my dad made the best bread pudding. His recipe was a traditional bread pudding with raisins and it was always served as dessert. I loved Dad’s bread pudding especially hot out of the oven. I’ve been making bread pudding for years. I have experimented with a number of different variations of Dad’s recipe to include a peach and an apple bread pudding.
Today I am sharing a breakfast bread pudding recipe which is different in that it is not sweet and it is served as a main dish. I guess this breakfast bread pudding could be compared to a fritatta. As with all my recipes, it is easy enough to substitute ingredients based on your likes.
- 4 cups of day old bread, cubed
- 1 cups milk
- 1 cup half and half
- 6 eggs
- 4 to 6 ounces Swiss or Gruyere cheese
- 1 large shallot, diced
- 4 green onions, white and green parts, diced
- 2 cups fresh baby spinach
- 1 cup sliced mushrooms
- Salt & pepper to taste
- 6 slices of bacon, cooked
- 1 tablespoon Italian parsley, chopped finely
- 1 tablespoon chives, chopped for garnishment
- Preheat an oven to 350 degrees
- Spray a 9×13 inch glass baking dish with cooking spray or misto.
- In a large bowl, add the milk, half and half, eggs, green onions, shallots, spinach, mushrooms, bacon, salt and pepper and whisk together. Add the bread cubes and cheese and mix well. Make sure that the bread cubes are thoroughly mixed with the egg mixture.
- Pour into the prepared baking dish. Top with cheese and garnish with Italian parsley.
- Cover the top of the dish with aluminum foil, make sure to spray the foil with cooking spray so the cheese does not stick.
- Bake for 60 to 70 minutes. Let it rest for 15 minutes before cutting into squares.
- Garnish with fresh chives. Enjoy!