Recipes: Breakfast Bread Pudding

Breakfast Bread Pudding

Serves 4 to 6

Make this the night before, cover and keep in the refrigerator, then bake it for breakfast. Try using leftover muffins, quick breads or croissants instead of bread, or seek out an egg-based loaf such as brioche or challah.

• 2 tbsp. melted butter, divided

• 3 c. milk (or half-and-half)

• 2 tsp. cinnamon

• 1 tsp. vanilla

•¹/₂c. granulated sugar, plus 1 tbsp., divided

•¹/₄c. brown sugar

• Pinch of salt

• 3 eggs

•¹/₂c. chopped raisins or apricots, optional

• 2 tsp. grated orange rind, optional

• 4 to 6 c. leftover bread (or muffins, croissants or brioche) , cut into 3-in. squares

Directions

Butter a 1¹/₂- quart baking dish or 8-inch square pan with 1 tablespoon of the butter.

In a large bowl, beat together the milk, cinnamon, vanilla,¹/₂cup granulated sugar, brown sugar, salt and eggs and the apricots or raisins and orange rind, if using. Toss in enough bread to absorb nearly all the liquid.

Turn this mixture into the prepared baking dish or pan, brush the remaining butter on top and sprinkle with the remaining sugar, and bake in a preheated 350-degree oven for about 1 hour, or until a knife inserted in the center comes up dry. Serve warm with fresh berries, sliced bananas and/or maple syrup and/or whipped cream.

Variations

Chocolate chip: Omit the cinnamon and raisins and add¹/₂cup chocolate chips.

Spiced raisin: Add¹/₄cup chopped crystallized ginger.

Nutrition information per serving of 6:

Calories 307 Fat 10 g Sodium 320 mg

Carbohydrates 46 g Saturated fat 5 g Calcium 209 mg

Protein 9 g Cholesterol 125 mg Dietary fiber 1 g

Diabetic exchanges per serving: 1 bread/starch, 2 other carb, 1 medium-fat meat, 1 fat.

Savory Mushroom Bread Pudding

Serves 4 to 6.

This makes a hearty brunch dish or a simple dinner. Toss in leftover ham or chicken for a heartier meal. This puffs up a bit as it cooks, so serve it right away before it falls.

• 3 tbsp. butter, divided

• 1-lb. mushrooms, cleaned and cut into¹/₄-in. slices (use a combination of mushrooms such as white, shiitake, cremini).

• 1 small onion, peeled and sliced into¹/₄-in. slices

• 1 red pepper, cored, seeded and cut into¹/₄-in. slices

• 2 shallots, peeled and minced

•¹/₄c. chicken stock or dry white wine

• 2 c. milk

• 3 eggs

•¹/₄tsp. salt

•¹/₈tsp. pepper

• Generous pinch cayenne pepper

• ¹/₄c. chopped fresh parsley

• 4 to 6 c. leftover bread cut into 2-in. squares

• 1 c. grated Cheddar cheese

Directions

Butter a 1¹/₂quart or 8-inch square baking dish with about 1 tablespoon butter.

In a large skillet, melt the remaining butter over medium heat; add the mushrooms, onion, pepper and shallots, cover, and cook until their juices have released, about 3 to 5 minutes.

Remove the cover and continue cooking until the onions turn golden and the mushrooms begin to brown around the edges, another 3 to 5 minutes. Add the stock or wine and scrape any browned bits from the bottom of the skillet and remove from the stove.

In a large bowl, beat together the milk, eggs, salt, pepper, cayenne and parsley. Then add the sautéed vegetables and their juices. Add enough bread to absorb nearly all the liquid. Gently fold in the cheese.

Turn the mixture into the prepared baking dish, cover loosely with aluminum foil, and bake in a preheated 350-degree oven about 45 minutes.

Remove the aluminum foil and continue baking until the top is crusty brown and a knife inserted in the center comes up clean, another 15 minutes. Serve immediately.

Nutrition information per serving of 6:

Calories 304 Fat 17 g Sodium 490 mg

Carbohydrates 23 g Saturated fat 10 g Calcium 256 mg

Protein 15 g Cholesterol 148 mg Dietary fiber 2 g

Diabetic exchanges per serving: 1½ bread/starch, 1½ medium-fat meat, 2 fat.