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

•¹/₄c. brown sugar

• Pinch of salt

• 3 eggs

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

• 2 tsp. grated orange rind, optional

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

Spiced raisin: Add¹/₄cup chopped crystallized ginger.

Nutrition information per serving of 6:

Calories307Fat10 gSodium320 mg

Carbohydrates46 gSaturated fat5 gCalcium209 mg

Protein9 gCholesterol125 mgDietary fiber1 g

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 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

•¹/₈tsp. 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

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.

Nutrition information per serving of 6:

Calories304Fat17 gSodium490 mg

Carbohydrates23 gSaturated fat10 gCalcium256 mg

Protein15 gCholesterol148 mgDietary fiber2 g