Italian Breakfast Bread Pudding

Italian Breakfast Bread Pudding A spicy and savory medley of some breakfast food favorites is baked into a bread pudding casserole perfect for serving a crowd. Delicious and filling, and this dish even tastes great leftover.

Ingredients

Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 25 mins

    COOK : 1 hr 20 mins

    TOTAL : 10 mins

    SERVING : 12

    YIELD : 1 9×13-inch casserole

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking dish with 2 teaspoons butter and set aside.

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  • Melt 2 teaspoons butter in a medium-sized skillet over medium-high heat. Add onions, green and red bell peppers, 1 teaspoon black pepper, garlic powder, and 1/4 teaspoon salt. Cook, stirring, until vegetables are soft, 5 to 7 minutes. Add parsley, stir, and remove from heat. Let vegetables cool.

  • Heat a medium-sized skillet over medium heat. Cook and stir sausage in the hot skillet until lightly browned, 5 to 7 minutes. Drain sausage on a plate lined with a paper towel.

  • Beat eggs in a large bowl. Add milk, half-and-half, Italian seasoning, remaining 1 teaspoon pepper, and remaining 1/4 teaspoon salt and whisk to combine. Add bread cubes and let sit for 5 minutes. Add cooked sausage, bacon, vegetables, Cheddar cheese, 1/2 cup bread crumbs, and 1/2 cup Parmesan cheese and stir to incorporate. Spoon mixture into prepared baking dish and cover with aluminum foil.

  • Bake in the preheated oven until almost set, 50 to 55 minutes.

  • Combine remaining 1/2 cup bread crumbs, remaining 1/2 cup Parmesan cheese, 2 tablespoons melted butter, and remaining 1/2 tablespoon Italian seasoning in a small bowl. Remove pudding from oven, leaving oven on. Uncover and sprinkle bread crumb mixture evenly over the top. Return to the oven and increase heat to 375 degrees F (190 degrees C). Continue baking until pudding is completely set in the center, puffed, and golden brown on top, about 20 minutes more.

  • Remove from oven and allow to stand for 10 to 15 minutes before serving.

Per Serving: 468 calories; protein 25.1g; carbohydrates 26.9g; fat 28.9g; cholesterol 194.7mg; sodium 1133.8mg. Breakfast pudding can be assembled in advance, covered, and refrigerated 8 hours or overnight, and then baked. Let sit at room temperature while preheating oven, before baking. Mix crumb topping during 50 minute initial bake time, rather than mixing in advance.