Big Country Breakfast Bread Pudding — Food for a Year’s most popular recipe!

Well — here you have it! Big Coun­try Break­fast Bread Pud­ding has been Food for a Year’s most pop­u­lar recipe… BY A LANDSLIDE!! I am amazed at how many peo­ple have viewed & com­ment­ed pub­licly and pri­vate­ly on this recipe.

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I am just thrilled at its pop­u­lar­i­ty for sev­er­al rea­sons:

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  • It is real­ly the best break­fast casse­role I have ever tast­ed ((not to brag!!))
  • I start­ed mak­ing it when we were new­ly mar­ried & was much bet­ter at cre­at­ing kitchen flops than kitchen suc­cess­es ((just ask David!))
  • I make it every Christ­mas Eve, giv­ing it a spe­cial place in our family’s heart

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Basi­cal­ly, I love this recipe — and am so glad many of you have come to join me in those feel­ings.

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But let me take an extra moment and tell you some­thing about this recipe that I didn’t explain in the orig­i­nal post. I con­sid­er this casse­role a “bread pud­ding” because of the way this casse­role is pre­pared. Part of the bread is soaked in a cus­tard mix­ture.

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Most bread pud­dings are so sog­gy, mak­ing the tex­ture unap­peal­ing ((to me)). In order to avoid the “sog”, I allow approx­i­mate­ly half of the bread to soak in the savory egg cus­tard mix­ture before adding the remain­ing bread, egg cus­tard and cheese. This allows the casse­role to have both a creamy cus­tard tex­ture and a crunchy top.

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These two tex­tures work per­fect­ly togeth­er, nev­er being too dry or too sog­gy.

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Anoth­er impor­tant step in this recipe is lay­er­ing ingre­di­ents. I take care not to mix every ingre­di­ent togeth­er. By doing this — I think each ingre­di­ent stands out with­out over­shad­ow­ing the oth­er ingre­di­ents.

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The oth­er night, I made this for din­ner. By using pre­vi­ous­ly browned ((and frozen)) sausage and pre­vi­ous­ly cooked crispy apple­wood smoked bacon, this meal was so easy to pre­pare.

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I skipped the overnight soak­ing and just made sure to allow enough time for the bot­tom lay­er of bread to soak up the cus­tard before adding the remain­ing lay­ers.

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To view my orig­i­nal post and the Big Coun­try Break­fast Bread Pud­ding recipe, sim­ply click HERE.

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 Isn’t she love­ly??

In true show & tell form: "I am open for questions & comments"

 
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