Mrs. Regueiro's Plate: Savory Breakfast Bread Pudding

Wednesday, September 8, 2010

Savory Breakfast Bread Pudding

One of my favorite meals of the day is breakfast because it's the most important meal of the day and the meal combinations are endless. I love my weekday breakfasts of oatmeal and fruit bowls, or peanut butter and jelly sandwiches and our weekend breakfasts usually are a little extravagant with blueberry pancakes, crispy bacon, waffles, omelets, and more. We live it up on the weekends you could say, but sometimes when I'm craving something else for breakfast- I look forward to cleaning the fridge.

It's funny coincidence that cleaning my fridge allows me to prepare something hearty and perfect for breakfast. I use this as my standard go-to recipe because sometimes there are veggies about to go bad, or I bought too many bell peppers that I rather make something than toss them out. Or sometimes when you buy a great garlic bread or dinner rolls and don't finish them all. What do you do when it's stale and not so fresh or spend the rest of the week eating all those wonderful carbs? I love how versatile this recipe can be and I've used various types of meats (bacon, ham, turkey meat) and bread (garlic bread, cheesy dinner rolls and even cornbread) for my savory breakfast bread pudding. Start your morning right with a nice serving of savory breakfast bread pudding. Mmmmmm....Enjoy!

Savory Breakfast Bread Pudding
Original Krystal recipe
4 cups of day old bread, cubed
2 cups milk
6 eggs
1 ½ cups shredded cheese, (I love using extra-sharp cheddar cheese - but any cheeses will do)
4 to 6 ounces sliced fresh mozzarella cheese
1 tablespoon Complete seasoning
1 ½ cups salsa or (1 can of Rotel)
1 bell pepper, diced
4 green onions, white and green parts, diced
Salt & pepper to taste
1 cup of diced ham/turkey/bacon (or no meat at all, but I love using leftover sandwich meat)
1 tablespoon Italian parsley, chopped finely
1 tablespoon  chives, chopped for garnishment


Spray a 9×13 inch glass baking dish with cooking spray or misto.

In a large bowl, add the milk, eggs, complete seasoning, canned tomatoes and salt and pepper and whisk together. Add the protein, bread cubes and cheese and mix well. Make sure that the bread cubes are thoroughly mixed with the egg mixture.

Add to the prepared baking dish. Top with sliced mozzarella cheese and garnish with Italian parsley.

When ready to bake, preheat an oven to 350 degrees. Cover the top of the dish with aluminum foil, make sure to spray the foil with cooking spray so the cheese does not stick.

Bake savory breakfast bread pudding for 60 to 70 minutes. Let it rest for 15 minutes before cutting into squares. Garnish with fresh chives. Enjoy!

(Or you can cover it and refrigerate it overnight and bake in the morning when needed.)

Review: A great way to start your day with a mish-mosh of veggies and leftovers. I always get rave reviews whenever I bring a savory breakfast bread pudding to work and the moment I leave it in the gets tackled and devoured. It's gone with 10's that good!

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