Mediterranean Breakfast Bread Pudding
It’s time to mix it up a little! Here’s a twist of my tried and true “Big Country Breakfast Bread Pudding“. Sun-dried tomatoes, feta and fresh spinach help to make this a totally different dish that’s sure to become your new favorite for brunches, breakfasts or even a simple delicious breakfast for dinner!
This Mediterranean Breakfast Bread Pudding makes use of a few pantry staples ::
- eggs
- loaf bread
- sundried tomatoes (I prefer sun-dried tomatoes packed in oil)
- feta cheese
- fresh spinach
- milk
- cream
- Monterey Jack cheese (optional but adds a delicious cheesiness!)
This quick recipe comes together in a few simple steps. Start off by whisking the eggs, adding in cream, milk, salt and pepper.
Next cube the bread load into 2″ cubes. I prefer a French bread or brioche for this recipe but anything will work – I’ve even used bagels and croissants! Place half of the cubed bread into the bottom of a 8″ x 11″ baking dish.
Sprinkle the feta, sun-dried tomatoes and spinach (and Monterey jack cheese if desired) over the bread.
Pour half of the egg mixture over the bread and then top with remaining bread, cheeses, sun-dried tomatoes and spinach.
Pour remaining egg mixture over the top of the bread and bake for 30-35 minutes.
Allow the bread pudding to rest for 5 minutes before serving.
To make it a little heartier add Italian sausage or chopped rotisserie chicken.
Savory, a little salty ((thanks to the feta and sun-dried tomatoes)) and cheesy — this bread pudding became a fast favorite on my menu. I hope it does the same for you!
- 6 eggs
- 9-10 oz loaf bread, cubed (about 1/2 loaf)
- 3 T sundried tomatoes (I prefer sun-dried tomatoes packed in oil)
- 1/2 c feta cheese
- 1-2 c fresh spinach leaves
- 1 c 2% milk
- 3/4 c cream
- 1 c Monterey Jack cheese (optional but adds a delicious cheesiness!)
- 1 t salt
- 1/2 t pepper
- Preheat oven to 375°.
- Start off by whisking the eggs, adding in cream, milk, salt and pepper.
- Next cube the bread load into 2" cubes. I prefer a French bread or brioche for this recipe but anything will work - I've even used bagels and croissants! Place half of the cubed bread into the bottom of a prepared 8" x 11" baking dish.
- Sprinkle the feta, sun-dried tomatoes and spinach (and Monterey jack cheese if desired) over the bread.
- Pour half of the egg mixture over the bread and then top with remaining bread, cheeses, sun-dried tomatoes and spinach.
- Pour remaining egg mixture over the top of the bread and bake for 30-35 minutes.
- Once top is golden in color and the center is set, cooking is complete.
- Remove from the oven and allow to cool for 5 minutes before serving.
- Serves 6
