Big Daddy's Breakfast Bread Pudding
If you only new in the twenty years of marriage my husband never has been one to cook.. BBQ yes! Cooking NO!! So lately he has been watching show " The Chew" with me at night in bed. I think he is getting inspired. Yeah.. me..lol He first inspiration has been a hit in our house, so I wanted to shared with you his recipe. I am a proud happy wife!
Ingredients
1 pound bacon, diced
1/2 cups chopped yellow onion
8-10 pieces of bread cut into 1-inch pieces
6 ounces grated medium yellow cheddar
7 large eggs
1 1/4 cups milk
1/4 tsp salt plus a pinch
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp black pepper
Cooking Directions
In a medium skillet cook the bacon over medium high heat until crisp and the fat has rendered, 4 to 6 minutes. Remove the bacon using a slotted spoon and transfer to a paper towel-lined plate to drain. Remove all but 1 1/2 tablespoons of the bacon drippings from the pan and reserve the drippings on the side. To the remaining drippings in the pan add the onions, and cook, stirring often, until soft and lightly caramelized, 4 to 6 minutes. Return the bacon to the pan and stir to combine.
1 pound bacon, diced
1/2 cups chopped yellow onion
8-10 pieces of bread cut into 1-inch pieces
6 ounces grated medium yellow cheddar
7 large eggs
1 1/4 cups milk
1/4 tsp salt plus a pinch
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp black pepper
Cooking Directions
In a medium skillet cook the bacon over medium high heat until crisp and the fat has rendered, 4 to 6 minutes. Remove the bacon using a slotted spoon and transfer to a paper towel-lined plate to drain. Remove all but 1 1/2 tablespoons of the bacon drippings from the pan and reserve the drippings on the side. To the remaining drippings in the pan add the onions, and cook, stirring often, until soft and lightly caramelized, 4 to 6 minutes. Return the bacon to the pan and stir to combine.
Using a 9x11 spray with pam. Add half of the bread pieces to the dish, then spoon half of the onion-bacon mixture over the bread. Sprinkle cheese over bacon. Repeat to form a second layer with the remaining bread, bacon-onions and cheese.
In a mixing bowl combine the eggs, milk, salt, and remaining seasonings and whisk to combine. Pour the egg-milk mixture slowly over the casserole so that it is evenly distributed. Cover with plastic wrap and refrigerate for at least 1-2 hours or up to overnight.
Preheat the oven to 350 degrees F and remove the breakfast casserole from the refrigerator while the oven is preheating.
Remove the plastic wrap from the casserole and then cover with a piece of buttered aluminum foil (buttered side down). Bake for 20 minutes. Remove casserole from the oven and remove the foil, then continue to bake, uncovered, until casserole is puffed, set in the middle, and golden brown on top, 20 to 30 minutes longer. Remove from the oven and allow to sit for 5-10 minutes before serving.
In a mixing bowl combine the eggs, milk, salt, and remaining seasonings and whisk to combine. Pour the egg-milk mixture slowly over the casserole so that it is evenly distributed. Cover with plastic wrap and refrigerate for at least 1-2 hours or up to overnight.
Preheat the oven to 350 degrees F and remove the breakfast casserole from the refrigerator while the oven is preheating.
Remove the plastic wrap from the casserole and then cover with a piece of buttered aluminum foil (buttered side down). Bake for 20 minutes. Remove casserole from the oven and remove the foil, then continue to bake, uncovered, until casserole is puffed, set in the middle, and golden brown on top, 20 to 30 minutes longer. Remove from the oven and allow to sit for 5-10 minutes before serving.
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