Breakfast Challah, Smoked Cheddar and Sausage Bread Pudding
Browning bananas = banana bread. Old rice = fried rice. Slightly stale bread = French toast……or bread pudding……or stratas (see Note).
As the self-anointed queen of leftovers (no, no….please, don’t bow, it’s nothing quite so formal), I make it my mission to redeploy anything I can into a new meal. This Breakfast Challah Bread Pudding was the happy collection of leftover sausage (from a pasta dish), leftover challah (from our school CSA), and leftover cheese (from a party). Just add milk and eggs. And the result is that happiest of words: brunch. (I read somewhere that a brunch without booze is just a sad, late breakfast. That’s pretty extreme, but you are more than welcome to add a nice cocktail to the equation).
Breakfast Challah, Smoked Cheddar and Sausage Bread PuddingPrint
- 3 cups milk, preferably whole
- 8 large eggs
- Coarse salt and freshly ground pepper to taste
- 2 teaspoons dry mustard
- 1 tablespoon honey
- 6 cups cubed challah
- 1 1/2 cups grated smoked or regular cheddar
- 1 1/2 cups sliced or crumbled cooked sausage
1. Preheat the oven to 350°F. Grease a 3-quart baking pan, or spray it lightly with nonstick spray.
2. In a medium bowl whisk together the milk, eggs, salt (go easy on the salt as the sausage and cheese are salty), pepper, mustard and huney. Place the bread, cheddar, and sausage in the baking pan, toss to combine, then pour the liquid over, and toss the everything so the bread is soaked with the milk mixture.