I love me some bread pudding, yet I never make it. You can be assured that if it is on the menu when we dine out, I will order it. Chocolate bread pudding, pumpkin bread pudding, traditional Southern bread pudding with whiskey sauce. It matters not.
When I saw this recipe in our local paper last December 24, I knew I had to make it.
Make-ahead breakfast casseroles are great, but one does get a bit tired of them. How many ways can you use white bread, eggs, milk, sausage and cheese?
This one sounded deliciously different and perfect for Christmas morning.
You can use any kind of bread for this. The original chefs who created this recipe stated:
This is an excellent opportunity to use any leftover challah, brioche or panettone, instead of raisin bread. This recipe is easily doubled or halved.
For the original recipe (and a few others), click here.
I made my own raisin bread for this dish.
Bread Pudding for Breakfast
Serves 8-12 (hearty servings)
1 lb. sliced raisin bread, preferably stale, cut into triangles (I used homemade.)
2 c. half-and-half
1/2 c. milk
8 farm fresh large eggs
1 t. cinnamon
1 t. sea salt
2 t. vanilla
2 T. sugar
1 lb. breakfast sausage, browned and crumbled
Butter for greasing baking dish
Maple syrupGrease 11” x 15” glass baking dish. Arrange triangles on bottom of pan.
In a medium mixing bowl, whisk together milk, cream, eggs, cinnamon, salt and vanilla. (This also mixture also makes a great traditional French toast.)
Pour egg mixture over bread. Press the bread into the egg mixture so that it soaks up as much as possible. Sprinkle sugar over soaked bread.
Sprinkle sausage over soaked bread.
Cover with plastic wrap and allow mixture to stand. Refrigerate at least 4 hours or up to 2 days.
When ready to bake, remove bread pudding from refrigerator, remove plastic wrap and allow bread pudding to rest at room temperature for at least 30 minutes.
Preheat oven to 325. Bake bread pudding for 45-50 minutes or until custard is set in the middle and bread is golden brown and puffed.
Serve with warm maple syrup.
As stated above, I found this recipe on December 24, 2012. I have saved it until today.
On Christmas morning, keep those PJs on, start a fire in the fire place, keep the tea kettle whistling, check the stockings, and throw this pre-made casserole in the oven. Spend much needed time with family and friends.
I hope this helps you have a stree-free and delicious Christmas morn.
Great use of leftover bread, Debra, the pudding looks very delicious.
I want to try this with challah and panettone, too.
Great and easy recipe, perfect for all leftover breads. Sounds yummy
Thank you, Lola. Happy Holidays!
I find it hard to resist bread pudding, too. And like you, we make it so rarely! We gotta change that – sounds like a good New Year’s resolution! Terrific looking recipe. Thanks.
Yep, I think that should be my New Year’s resolution as well. Happy Holidays!
Mmm I like your christmas morn philosophy 😀
Delicious looking pudding!
Happy Holidays!
CCU
Yep, I love it when we aren’t hosting any Christmas lunch festivities and we can just laze around and relax on Christmas morning. Happy holidays back at ya’!
Love this idea, would make any morning a bit brighter! Have a great holiday!
Thanks, Pamela. You too!!!!
Adding sausage just made this a hubby approved recipe! Sounds fantastic!!! Merry Christmas, Debra!!!
That makes the approval mark in most books. Merry Christmas!
My mother used to make bread pudding with stale raisin bread, cinnamon rolls, breads and all of the unused breads from the month. When I saw “raisin bread” it reminder me of that. Love the addition of the breakfast sausage to make this more of a savory breakfast. Great recipe! Hope you and your family have a wonderful holiday Debra!
Bread pudding reminds me of my mom’s bread pudding too. She would serve it with a lemon sauce. I have never seen that flavor combination since. Maybe I will have her make it when she is here. Happy holidays!
Boy, this sure looks great! I enjoy bread pudding myself and the best one I ever had was a chocolate cherry one. Your’s looks fantastic!
Ooh, Kelli. Choco-cherry sounds delicious. I may have to try that! I have some leftover Hawaiian rolls and I am going to try it again with those.