Breakfast Bread and Butter Pudding

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READY IN: 3hrs 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Butter each slice of bread on one side.
  • Then slice 15 pieces once diagonally.
  • Whisk eggs and milk together until well combined, then mix in salt and pepper to taste.
  • In an 8" round x 3 1/2" deep baking dish (sprayed with non-stick spray) arrange 10 half slices of bread buttered side down in a whirlygig (swirl) pattern filling in any gaps with pieces from the 16th slice of bread.
  • Sprinkle evenly with 1/3 of the cheese and 1/3 of the green onions, then pour just enough of the egg and milk mixture to cover.
  • Repeat this step twice more, gently pressing down layers 2 and 3 with your hand before adding egg and milk mixture.
  • The majority of the egg and milk mixture should go on the top as it will seep down to the layers below.
  • Sprinkle with paprika to garnish.
  • Cover and set aside for 2 hours at room temperature or refrigerate overnight.
  • It must set for a minimum of 2 hours in order to set properly.
  • In a preheated 350F oven, bake uncovered 1 hour or until top is golden brown and the center is firm.
  • Slice into wedges and serve hot.
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