Breakfast Bread Pudding Recipe
6 - 8 Servings
Prep Time: 20 Minutes. Inactive Prep Time: 1 hour to overnight | Cook Time: 1 hour.
Who ever thought that dessert could be breakfast, well, recommended as breakfast? My go-to brunch recipe is a breakfast bread pudding. Which can be made in advance and baked just before serving.
1 tablespoon olive oil
1 medium yellow onion, minced
1 pound bulk breakfast sausage, crumbled
10 large eggs
3 cups milk
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder
1 loaf day-old brioche or country white bread, cut into 1 ½ - inch cubes (about 12 cups)
2 cups shredded sharp cheddar cheese (about 8 ounces)
Heat the olive oil in a medium skillet over medium heat. Add the onions and sauté until translucent, about 7 minutes. Add the sausage and brown, stirring to break up lumps, about 5 minutes. Using a slotted spoon, transfer to a shallow bowl and cool to room temperature.
In a large bowl, whisk the eggs, milk, salt, pepper, and garlic powder. Stir in the bread, sausage, and cheese. Butter a 13 by 9-inch baking dish, pour in the pudding, and cover with foil. Let the dish sit in the refrigerator for a least 1 hour and up to overnight.
Preheat the oven to 350 degrees F.
Bake the pudding, still covered, for about 45 minutes. Remove the foil and bake 10 to 15 minutes more, until browned. Serve immediately.