Savory Breakfast Bread Pudding
December 01, 2019
When I have leftover bread, or if I have to trim the crusts of bread for sandwiches, I immediately think of making this bread pudding the next day.
I always like to order delivery from Frank in the East Village, but I’m always astounded by the amount of bread they provide! Even after eating a piece, I found that I was left with four ounces of bread, which is on the side of a big plate of pasta. After almost letting it go to waste, I found that the best way to use leftover bread is to make a savory breakfast bread pudding the next day. The crusty peasant bread is perfect for this kind of savory rustic preparation.
- 4 ounces Leftover bread, cut into 1 inch cubes
- 3 eggs
- 3 ounces bacon, cut into batons
- 1/2 cup cheese, shredded
- 1/2 cup heavy cream
- 2 ounces spinach, collard greens, or arugula
- Preheat the oven to 375 degrees.
- In a large bowl, beat the eggs and whisk in the heavy cream, cheese, and a good amount of salt. Add the dried leftover bread and mix well to combine and allow the bread to absorb the egg mixture while you prepare the other ingredients.
- In a small sauté pan, heat the bacon on medium heat for about 10 minutes to let it crisp up.
- When the bacon is crisp, add the spinach and sauté for another minute. Remove from the heat and allow to cool for five minutes.
- Grease a baking dish with butter.
- When the bacon has cooled, mix into the wet ingredients until they are thoroughly combined. Add paprika and thyme.
- Place the baking dish in the preheated oven and bake for 30 minutes.
- When the bread pudding is puffed and golden brown, remove it and allow to cool for 5 minutes.
- Plate and serve immediately.
Written by Will Chiong who lives and works in New York building useful things.