BREAKFAST PUDDING
List of Ingredients
BREAKFAST PUDDING
3 tbs. of butter
1/2 a loaf of day old French bread cut into 1 in. pieces
(should measure aprox. 6 cups)
1/3 lb. Canadian bacon or breakfast sausage
1 lb. of Monterey Jack cheese shredded
10 eggs
1 1/2 c. of milk
1/3 c. white wine
2 tsp. Mustard
Black pepper to taste
Scallions or onions finely chopped
Grease a 9x13 baking dish with the butter (use all of it, it's OK if
there are chunks of it), toss together the bread, Canadian bacon, and
cheese in the baking pan. Beat the eggs, milk, wine, pepper, mustard,
and scallions together then pour over the bread mixture. Make sure
all the bread is covered. Cover with plastic wrap and refrigerate
overnight. Remove plastic and cover tightly with foil and bake one
hour at 325 degrees. Remove foil and bake for another half hour or
until eggs are set. Serves 4-6
If I want to garnish, I add a dollop of sour cream to the plate with a
sprinkle of fresh chives or parmesan cheese. If you want to bring
this to another level nestle a small spoonful of caviar or salmon roe
into the sour cream instead.
The original recipe used sausage, I changed it to Canadian bacon but
you could use bacon, ham, prosciutto or whatever meat is your
favorite. Upon request I've spiced it up with Jalapeno Monterey Jack
Cheese, and seasoned ground beef (sour cream and salsa for garnish)
For my vegetarian friends I eliminated the meat and used cooked
spinach, seasoned and drain well (thickened pain yogurt and scallions
for garnish). Although this recipe leaves nothing to be desired as
is, with eggs, milk and bread as the base the variation possibilities
are endless. Recipe
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