Breakfast of champions
Today I made a Breakfast Bread Pudding and it was so delicious, I thought I’d share.

Breakfast Bread Pudding
Breakfast Bread Pudding
American recipe – I’ve done the conversions…
Ingredients:
1 tablespoon olive oil
1 medium onion, finely diced
450g breakfast sausage, crumbled – use sausage mince
3 cups milk
10 large eggs
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1 loaf day-old brioche or white bread, cut into 4cm cubes (about 12 cups)
2 cups shredded cheddar
Heat olive oil in a medium frypan over medium heat. Add onions and sauté until translucent, about 7 minutes. Add sausage and brown, about 5 minutes. Remove from the pan using a slotted spoon. Transfer to a shallow bowl and let cool to room temperature.
In a large mixing bowl, whisk eggs, milk, salt, pepper, and garlic powder. Stir in bread, sausage mixture, and cheese. Pour mixture in a buttered 22cm x 33cm baking (lasagne) dish and cover with foil. Let the dish sit in the refrigerator for at least 1 hour and up to overnight.
Bake with foil in a preheated 180C oven for about 45 minutes. Remove foil and allow to brown, about 10 or 15 minutes more. Serve immediately.
Prep Time: 20 minutes
Inactive Prep Time: 1 hour to overnight
Cook Time: 1 hour
