December 13, 2016

Overnight Bread Pudding Breakfast Casserole

Casseroles and Crock-Pot meals are my go-to's during the busy holidays and over night casseroles are even better.  You simply mix everything together the night before, place in a casserole dish, cover, and set in the fridge. In the morning pop it in the oven and voila! You have a delicious breakfast for a crowd in about an hour! This casserole is inspired by the Southern Breakfast Casseroles by some of my faves like Trisha Yearwood and Paula Deen. But I switched it up a bit and used cubed French bread and more eggs to give it a soft custard like texture just like my favorite dessert: bread pudding! This savory Bread Pudding Breakfast Casserole is on my menu for Christmas morning and I know it is going to be a time saver and a new family favorite!

Ingredients:

Makes 8 servings
  • 1/2 loaf of French Bread, cubed
  • 1 lb ground pork sausage with sage
  • 1 1/2 cups Cheddar cheese, shredded {divided}
  • 2 cups half-and-half
  • 1 tsp mustard powder
  • 6 eggs, beaten
  • salt/white pepper, to taste

Directions:

  1. In a large bowl add half and half, eggs, and seasonings. Whisk until combined.
  2. Heat a skillet over medium heat and add sausage.
  3. Crumble the sausage and cook until browned then drain on a paper towel lined plate. 
  4. Cut the French bread into 1-inch cubes and spread in the bottom of a greased 9- by 13 baking dish.
  5. Top with the cooked sausage and then add cheese. 
  6.  Pour the egg mixture over the cheese. 
  7. Cover the dish with aluminum foil and place in the fridge overnight.
  8. In the morning bake the covered casserole at 350 degrees for 45-50 minutes.
  9.  Remove from the oven and allow the casserole to set for 10 minutes before cutting and serving. 
I like to serve with grits and fresh fruit. Enjoy!
French Bread is a staple in our diet here in Louisiana and we eat it with just about any soup or pasta dish. I knew it would be perfect for this Southern themed casserole. 
You can use any loaf bread and just cut into 1 inch cubes.
Add the cubed bread to a greased 9x13 baking dish.
Heat a skillet over medium heat and add sausage.
Crumble the sausage and cook until browned then drain on a paper towel lined plate. 
Top the bread with the cooked sausage.
Now add cheese. Lots of cheese.
Time for the good stuff- eggs and cream!
In a large bowl add half and half, eggs, and seasonings. Whisk until combined.
 Pour this egg mixture over the cheese. 
You are going to love this breakfast dish! 
Cover the dish with aluminum foil and place in the fridge overnight.
In the morning bake the covered casserole at 350 degrees for 45-50 minutes.
 Remove from the oven and allow the casserole to set for 10 minutes before cutting and serving. 
I cut into 8 square servings and plate with grits and fruit. Enjoy!


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