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DIY Savory or Sweet Bread Pudding Brunch It’s hard to get tired of brunch. We always find ourselves choosing from a long list of possibilities, from savory egg dishes to sweet french toast casseroles. But what if you’re making brunch for people with different tastes? One likes savory dishes, while another prefers sweet ones. This weekend we faced just such a challenge. The result? Customizable egg casserole dishes or, as we chose to call them, Do-It-Yourself Bread Puddings. The night before: Using a bread knife, cut a leftover loaf of day-old bread into bite-sized pieces. Fill lightly-buttered ramekins with the pieces of bread, then cover with a mixture of egg and milk lightly whisked together (we used approx 2 eggs and 1/4 cup milk per ramekin). Refrigerate overnight so the bread can absorb the egg mixture and soften. In the morning: Set out whatever savory or sweet ingredients you have on hand. Let your guests take their pick of ingredients, and sprinkle them on top of the bread mixture in the ramekins. (Our savory pick: chopped mushrooms, goat cheese, and sea salt. Our sweet pick: golden raisins, crystallized ginger, apricot preserves, and cinnamon.) Bake in a preheated 350 degree oven for 25-30 minutes or until the tops are golden and the egg mixture is no longer runny. Enjoy!

DIY Savory or Sweet Bread Pudding Brunch

It’s hard to get tired of brunch. We always find ourselves choosing from a long list of possibilities, from savory egg dishes to sweet french toast casseroles. But what if you’re making brunch for people with different tastes? One likes savory dishes, while another prefers sweet ones. This weekend we faced just such a challenge. The result? Customizable egg casserole dishes or, as we chose to call them, Do-It-Yourself Bread Puddings.

The night before: Using a bread knife, cut a leftover loaf of day-old bread into bite-sized pieces. Fill lightly-buttered ramekins with the pieces of bread, then cover with a mixture of egg and milk lightly whisked together (we used approx 2 eggs and 1/4 cup milk per ramekin). Refrigerate overnight so the bread can absorb the egg mixture and soften.

In the morning: Set out whatever savory or sweet ingredients you have on hand. Let your guests take their pick of ingredients, and sprinkle them on top of the bread mixture in the ramekins. (Our savory pick: chopped mushrooms, goat cheese, and sea salt. Our sweet pick: golden raisins, crystallized ginger, apricot preserves, and cinnamon.) Bake in a preheated 350 degree oven for 25-30 minutes or until the tops are golden and the egg mixture is no longer runny.

Enjoy!

Posted on: 02/28/10

Posted in: recipes