Mediterranean Breakfast Bread Pudding

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
2423 calories
158 g
1502 g
148 g
114 g
82 g
1244 g
5761 g
31 g
0 g
57 g
Nutrition Facts
Serving Size
1244g
Amount Per Serving
Calories 2423
Calories from Fat 1306
% Daily Value *
Total Fat 148g
227%
Saturated Fat 82g
409%
Trans Fat 0g
Polyunsaturated Fat 13g
Monounsaturated Fat 44g
Cholesterol 1502mg
501%
Sodium 5761mg
240%
Total Carbohydrates 158g
53%
Dietary Fiber 9g
35%
Sugars 31g
Protein 114g
Vitamin A
188%
Vitamin C
26%
Calcium
255%
Iron
98%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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
beta
calories
2423
fat
148g
protein
114g
carbs
158g
more
Adapted from Big Country Breakfast Bread Pudding
Food for a Year: https://foodforayear.com/



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