STORMY DAY BREAKFAST BREAD PUDDING
This is a recipe that I clipped from the newspaper. I modified it by changing the topping. The original recipe called for 1 cup of low-fat granola, but I switched it to a topping like you would find on an apple crisp. Use any type of bread. I used 2 wheat & 2 egg hamburger buns from the freezer.
Provided by karen
Categories Breakfast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Spray an 8" x 8" glass baking dish with cooking spray.
- In a large bowl, combine milk, eggs, brown sugar, vanilla and salt. Blend well.
- Add bread cubes and mix well. Pour mixture into prepared pan.
- Arrange place pears over bread and sprinkle entire top with cinnamon.
- Mix topping ingredients of oatmeal, brown sugar and melted butter together.
- Sprinkle over bread & pears.
- Bake for 50-60 minutes or until knife inserted in center comes out clean. Let sit for 5 minutes before cutting. Serve warm.
Nutrition Facts : Calories 317.3, Fat 7.1, SaturatedFat 3.4, Cholesterol 73.8, Sodium 365.5, Carbohydrate 55.2, Fiber 2.6, Sugar 29.6, Protein 8.8
BREAKFAST BREAD PUDDING
Provided by Katie Lee Biegel
Categories main-dish
Time 2h35m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Grease a 9-by-13-inch baking dish with butter.
- Heat the olive oil in a medium skillet over medium heat. Add the onions and saute until translucent, about 7 minutes. Add the sausage and brown, about 5 minutes. Remove the onions and sausage from the pan using a slotted spoon. Transfer to a shallow bowl and let cool to room temperature.
- In a large mixing bowl, whisk the eggs, milk, salt, pepper and garlic powder. Stir in the bread, cooked sausage mixture and cheese. Pour the mixture into the prepared baking dish and cover with foil. Let the dish sit in the refrigerator for at least 1 hour and up to overnight.
- Preheat the oven to 350 degrees F.
- Bake, still covered with foil, for about 50 minutes. Remove the foil and return the baking pan to the oven. Bake to brown the top of the bread pudding, about 10 minutes more. Serve immediately.
BREAKFAST BREAD PUDDING
Eli, from Scottsdale, AZ, says winning our America's Best Kid Cooks Contest takes him one step closer to his dream of becoming a chef and owning his own restaurant. The 7-year-old loves making breakfast, so creating a bacon, egg and cheese bread pudding was a no-brainer. "We make this on a Sunday afternoon and bake it Monday morning so my brother and I can have a filling breakfast during the school week," he says.
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Grease a 9-by-13-inch baking dish with butter or cooking spray. Preheat the oven to 400˚ F. Line a baking tray with parchment paper and lay the bacon side by side on the pan. Cook the bacon for 18 to 20 minutes, or until crispy.
- While the bacon cooks, prepare the other ingredients. Whisk together the eggs, half-and-half, salt and pepper in a large bowl. Grate the cheese, cube the bread and chop the chives, then add them all to the egg mixture. Crumble the bacon into the bowl with the other ingredients and gently fold to combine. Pour into the baking dish, cover with plastic wrap and refrigerate overnight.
- Preheat the oven to 350˚ F. Uncover the bread pudding and bake for 45 to 60 minutes, or until puffed and golden brown.
BREAKFAST BREAD PUDDING (MAKE AHEAD RECIPE)
I used what I had on hand, and made it the night before. Out of the fridge and into the oven in the morning. Another easily adaptable recipe, the ingredient list is approximate. Use bread, fruit, sugar of your choice. I never make this the same way twice.
Provided by Corilayn
Categories Breakfast
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Mix first 5 ingredients together in a bowl.
- Sprinkle cinnamon over bread cubes, works best if using soft or semi soft bread and let the spice absord as the bread dries. Toss and add as much cinnamon as desired.
- Grease a tin tray or glass baking dish.
- Add bread crumbs, sprinkle with cranberries and top with egg mixture. Add another sprinkle of cinnamon and nutmeg over the top.
- Mix slightly to cover all the bread, and spread evenly.
- Cover and refridgerate overnight.
- If using apple, sprinkle on just before baking. I also add a sprinkle of sugar on the top right before right baking.
- Preheat oven to 350 and bake for 45 minutes or until knife comes out clean, let rest 5 minutes
- Note: I am using my oven table top oven tomorrow morning so I will note the cooking time with that later and will post a picture.
- Serve warm on it's own, or top with honey, maple syrup, chocolate sauce, caramel sauce, well. you get the idea lol.
Nutrition Facts : Calories 271, Fat 8.1, SaturatedFat 3.8, Cholesterol 110.1, Sodium 384.5, Carbohydrate 39.6, Fiber 2.7, Sugar 13.6, Protein 10.2
BREAKFAST BREAD PUDDING WITH PEACHES - WW
This is another overnight breakfast casserole. Perfect with bacon or sausage. From Weightwatchers.com. 4 points per serving. Time does not include overnight in the fridge.
Provided by KelBel
Categories Breakfast
Time 42m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- One day before serving, lightly spray a 1-quart glass or Pyrex baking dish with cooking spray.
- In a medium bowl, combine bread, peaches, raisins and granola.
- Whisk together milk, sugar, egg and cinnamon; stir into bread mixture.
- Transfer to prepared baking dish. Cover and refrigerate overnight.
- Heat oven to 350°F.
- Uncover bread pudding and bake 30 minutes or until bread is golden.
- Serve warm with syrup.
- Yields about 1 cup per serving.
Nutrition Facts : Calories 193.6, Fat 2.3, SaturatedFat 0.6, Cholesterol 53.8, Sodium 215.6, Carbohydrate 38, Fiber 1.8, Sugar 21, Protein 6.2
BLUEBERRY BREAKFAST BREAD PUDDING
This breakfast bread pudding easily serves a large brunch gathering. Utilizing reduced fat dairy products makes this pudding better, in my opinion. This recipe originated with the North Carolina Egg Association.
Provided by D. Todd Miller
Categories Breakfast
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Coat 9x13-inch glass baking dish with cooking spray; place bread cubes inside. Sprinkle half of the blueberries on top.
- In a large bowl, beat cream cheese until smooth. Add sour cream, brown sugar, milk, and maple syrup. Continue beating until smooth. Add eggs, cinnamon, and vanilla extract. Continue beating until mixture is blended.
- Pour cream cheese-egg mixture over the bread and berries. Cover with foil and refrigerate overnight.
- Remove from refrigerator about 30 minutes prior to baking. Bake, with foil on, in a preheated 350 degree F oven for 30 minutes.
- Remove foil and continue baking until there are no signs of visible liquid egg, about 20-25 minutes longer.
- Sprinkle remaining blueberries on top and serve with maple syrup if desired. Refrigerate leftovers.
BREAKFAST BREAD PUDDING
Steps:
- Remove and discard crusts from bread; cut bread into cubes. Toss lightly with cream cheese cubes; place in a greased 13-in. x 9-in. baking pan. In a large bowl, beat eggs. Add milk, syrup and salt; mix well. Pour over bread mixture. Cover and refrigerate 8 hours or overnight. , Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake, uncovered, until a knife inserted in the center comes out clean, 40-45 minutes. Let stand 5 minutes before cutting.
Nutrition Facts :
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STORMY DAY BREAKFAST BREAD PUDDING - FOODSERVICE DIRECTOR
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Cuisine Type AmericanIngredients Eggs, Bread, Dairy, Fruits, GrainsDay Part BreakfastServes 48
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