Breakfast bread pudding

Breakfast Bread Pudding

Paula Nemzek of KCTS 9

Episode: KCTS 9 Cooks: Kitchen Classics

Not just for brunch, this is a favorite Meatless Monday dinner. For extra flavor, add veggies of your choice, such as lightly sautéed mushrooms, roasted red peppers, chopped asparagus or tomatoes.

serves 6


  • 5 cups sourdough bread (We use Essential Baking’s rosemary loaf.)
  • 2 tablespoons olive oil
  • 1/2 large red onion, chopped
  • 2 cloves garlic, crushed
  • 6 eggs
  • 3/4 cup milk
  • 3/4 cup half-and-half
  • 1 teaspoon red chili flakes
  • 1/2 package Soyrizo (meatless chorizo, usually in the refrigerated health food section)
  • 1 1/2 cups Manchego cheese, shredded, divided
  • salt and pepper to taste

The night before: Butter an 8-inch square pan. Cut bread into 1-inch cubes and put into baking pan.

In a sauté pan, heat olive oil over medium-high heat. Add onions and sauté for about 3 minutes, until soft. Lower heat to medium and add garlic. Cooks just until fragrant and set aside.

Whisk together eggs, milk, half-and-half, chili flakes and 1 cup of the cheese. Add salt and pepper to taste.

Remove Soyrizo from casing and distribute in small pieces over the bread. Top with cheese, then the onion mixture. Carefully pour egg mixture into the pan, cover and refrigerate overnight.

Remove pan from refrigerator 30 minutes before baking. Heat oven to 375 degrees. Bake for about 40 minutes, until edges are browned and center is set. Let stand 5 minutes before serving. Great topped with salsa.

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