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!

Emi­ly Schuer­mann
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Prep Time
10 min
Cook Time
35 min
Prep Time
10 min
Cook Time
35 min
Ingre­di­ents
  1. 6 eggs
  2. 9–10 oz loaf bread, cubed (about 1/2 loaf)
  3. 3 T sun­dried toma­toes (I pre­fer sun-dried toma­toes packed in oil)
  4. 1/2 c feta cheese
  5. 1–2 c fresh spinach leaves
  6. 1 c 2% milk
  7. 3/4 c cream
  8. 1 c Mon­terey Jack cheese (option­al but adds a deli­cious cheesi­ness!)
  9. 1 t salt
  10. 1/2 t pep­per
Instruc­tions
  1. Pre­heat oven to 375°.
  2. Start off by whisk­ing the eggs, adding in cream, milk, salt and pep­per.
  3. 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.
  4. Sprin­kle the feta, sun-dried toma­toes and spinach (and Mon­terey jack cheese if desired) over the bread.
  5. Pour half of the egg mix­ture over the bread and then top with remain­ing bread, cheeses, sun-dried toma­toes and spinach.
  6. Pour remain­ing egg mix­ture over the top of the bread and bake for 30–35 min­utes.
  7. Once top is gold­en in col­or and the cen­ter is set, cook­ing is com­plete.
  8. Remove from the oven and allow to cool for 5 min­utes before serv­ing.
  9. Serves 6
Adapt­ed from Big Coun­try Break­fast Bread Pud­ding
Food for a Year: https://foodforayear.com/

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