Breakfast: Breakfast Bread Pudding

Recipe by The Casserole Queens We love hosting brunch but hate getting up at the crack of dawn to prepare it. So we make this elegant breakfast casserole and chill it in the fridge overnight, then bake it in the morning. Go ahead and sleep in a little. Y

Ingredients

2 tbsp. olive oil
1 medium onion
kosher salt
Pepper
1 bunch Swiss chard
8 large eggs
2 c. whole milk
8 oz. country, French, or Italian bread
14 oz. frozen artichoke hearts
6 oz. leftover or thick-cut deli ham
6 oz. goat cheese
2 tbsp. grated Parmesan
Green salad

Instructions

Heat oven to 350 degrees F. Oil a 2 1/2- to 3-quart baking dish.
Heat the oil in a large skillet over medium heat. Add the onion, season with 1/4 teaspoon each salt and pepper and cook, covered, stirring occasionally, for 4 minutes. Add the chard stems and cook, covered, stirring occasionally, for 4 minutes.
Add the chard and cook, tossing occasionally, until wilted, about 3 minutes.
Meanwhile, in a large bowl, whisk together the eggs, milk and 1/2 teaspoon each salt and pepper. Add the bread and let sit, tossing occasionally, for 5 minutes.
Fold the chard mixture, artichokes and ham into the bread mixture, then add the goat cheese. Transfer the mixture to the prepared baking dish, sprinkle with the Parmesan, and bake until set and a knife inserted in the center comes out clean (cover with foil if it browns too quickly), 45 to 50 minutes. Serve with salad, if desired.

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