All Recipes

Breakfast Bread Pudding

1 Hr, 20 Mins
Potato Bread
Made With
Potato Bread


1 Cup Milk

1/2 Cup Heavy Cream

3 Large Eggs

4 Slices Bacon

1 Shallot, minced

5 Cups Cubed Day-Old Martin's Potato Bread

4 Ounces Gruyere Cheese, grated

1 1/2 Tablespoons Dried Parsley

Kosher Salt and Ground White Pepper, to taste

Serves: 6


Step 1

Preheat oven to 375 and spray a baking dish with cooking spray.

Step 2

Whisk together milk, cream, eggs, salt and white pepper in a large bowl; set aside.

Step 3

Cook bacon until crisp, remove from pan and drain on paper towels, then chop into bite-sized pieces.

Step 4

Cook shallot in bacon fat over medium heat until golden, only about one minute.

Step 5

Add bacon, bread, cheese, cooked shallots and dried parsley into custard mixture so that all bread is covered; allow to soak for about 1/2 hour.

Step 6

Transfer mixture into baking dish and cover with foil.

Step 7

Bake for 30 minutes, then remove foil and bake for additional 10 minutes or until golden brown.