A Sprinkle of This and That: Italian Bread Pudding

Happy December!

You have either returned from traveling for Thanksgiving or company has left from celebrating at your house. I know...you are exhausted! Black Friday came and you possibly shopped until you dropped! Christmas decorations have made it up from the basement and may or may not be set up. Lights have been hung outside. On a side note, if you live in the midwest, this past weekend was perfect for doing that! No gloves needed because we had a mini heatwave...a heatwave by Chicago standards. Christmas cards done. Christmas presents wrapped! Whoa! We have our Christmas decorations up, but the rest? Hmmm. Some of that started, but I am exhausted! I think I need a nap. So as you begin to gear up for the next holiday, here is an easy Brunch recipe to use for the holidays or anytime you celebrate brunch with family and friends. It's easy, so you could even squeeze in a nap!

Italian Bread Pudding

This savory bread pudding has been modified from Southern Living. You can make it the night before and just pop it in the oven for breakfast or brunch. The fun part is that it is made with Texas toast!

Ingredients:

1 pkg of Texas toast

5 eggs

1 cup cream

1 1/2 tsp Dijon mustard

1 tsp basil

1/2 tsp salt

1/4 tsp ground pepper

3 Roma tomatoes, chopped

1 pkg bacon bits

1 cup shredded cheddar

Directions:

Lightly spray a square pan. Preheat oven to 325 degrees.

Cut up frozen Texas toast in large chunks.

Beat eggs. Whisk in cream, Dijon mustard, basil, salt and pepper.

Add a layer of Texas toast pieces to the bottom of your square pan. Add chopped tomatoes and bacon bits. Top with the remaining Texas toast pieces. Pour egg mixture over top.

Cover with foil and refrigerate for 4 hours or overnight. Sprinkle with cheese and return foil covering before placing in a 325 degree oven for 20-25 minutes. Remove foil and cook an additional 5 minutes.

Italian Bread Pudding printable recipe