Breakfast-Style Bread Pudding Recipe

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Breakfast-Style Bread Pudding Recipe

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5 1
Publisher Photo
I first made this breakfast version of bread pudding for our annual Memorial Day breakfast more than 10 years ago. I'm eager to try new recipes each year, but my friends and family love this so much they won't let me make anything else!
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 30 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 30 min.

Ingredients

  • 1/4 cup butter, melted
  • 3 large eggs, separated
  • 2 cups whole milk
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 9 slices bread, cut into 1/2-inch cubes
  • 3 cups shredded cheddar cheese

Directions

In a large bowl combine butter, egg yolks, milk, mustard, salt and cayenne pepper. Stir in bread cubes and cheese. In another bowl, beat egg whites until soft peaks form; fold into bread mixture. Pour into a greased 9-in. square baking dish. Cover and chill for 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting. Yield: 6-8 servings.
Originally published as Breakfast Bread Pudding in Cookin' Up Country Breakfasts Cookbook 1994, p16

  • 1/4 cup butter, melted
  • 3 large eggs, separated
  • 2 cups whole milk
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 9 slices bread, cut into 1/2-inch cubes
  • 3 cups shredded cheddar cheese
  1. In a large bowl combine butter, egg yolks, milk, mustard, salt and cayenne pepper. Stir in bread cubes and cheese. In another bowl, beat egg whites until soft peaks form; fold into bread mixture. Pour into a greased 9-in. square baking dish. Cover and chill for 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting. Yield: 6-8 servings.
Originally published as Breakfast Bread Pudding in Cookin' Up Country Breakfasts Cookbook 1994, p16

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