Breakfast Bread Pudding is savory, which means it is not sweet. That does not mean it is not a treat. This bread pudding puffs up in the dish like a cupcake rises. It is really easy for kids to make because you assemble all of the ingredients in a cold casserole dish and then your grown up helper can pop it in the oven. You can even assemble most of the dish the night before a sleepover, then refrigerate it covered; add the batter to it in the morning and bake. This is a breakfast that kids and grown-ups can eat together.
2 tablespoons butter
1 teaspoon sea salt
1/4 teaspoon fresh ground pepper
8 large eggs
4 cups milk
2 tablespoons fresh thyme leaves
10 slices sourdough bread, 1/2 inch thick
1 bunch green onion
2 cups ribboned asparagus, about 1 bunch
8 ounces black forest ham
2 cups coarsely grated Gruyere cheese (8ounces)
This recipe requires a grown-up helper!
Have your grown-up helper preheat the oven to 350 degrees. Butter a 9 x 13 inch casserole dish. Make sure to get the corners and set it aside. Whisk together eggs, milk, salt, pepper and thyme leaves in a large bowl. Set batter aside.
Wash and pat dry the green onion and cut them into 1/4 inch pieces and set aside. Wash the asparagus and cut the tough ends off, about 1 inch from the end and discard them. Cut the tender tips off and put them into the measuring cup. Using a peeler lay the asparagus flat on a cutting board and with each piece using the peeler shave ribbons off of the asparagus. There will be some pieces that are too thin to ribbon, cut those into similar sizes as the tips. Repeat with the asparagus until you have 2 cups. Cut the ham slices in half and grate the cheese, set aside. Next cut the slices of bread crosswise in half. Setting up an assembly line with all of your ingredients start to layer the bread, ham, green onion and cheese in a pattern like shingles on a roof in the buttered casserole dish. When the dish is full and you have used all of the ingredients pour the batter over the top; press gently with a spatula so bread absorbs liquid.
Have your grown-up helper bake until puffed and golden brown, about 1 hour. Let it rest for 10 minutes, cut and serve. Note: Have your grown-up helper tent it with foil if the edges start to become too brown. Serves 6-8
Tip: You can assemble the layers of bread, ham, green onion and cheese the night before, cover and refrigerate. In the morning mix the batter and pour over layered casserole and bake.
To watch us make Breakfast Bread Pudding on our cooking video click here.
Photo by Meg Smith