It was another great weekend in Cajun country with lots of fun activities and weekend guests. I wanted to make a special breakfast for my guests and prepared this delicious, savory bread pudding.This wonderful breakfast treat can also be made the night before, and popped into the oven in the morning and goes very nicely on a brunch buffet, too. Cest bon, cher! Enjoy!
Cajun Breakfast Bread Pudding
1 (15 oz.) loaf French or Artisan bread, torn into 1 inch pieces
6 strips bacon, fried crisp and crumbled, divided
1 cup cooked ham, cubed
8 large eggs
3 1/2 cups milk
2 tbs.'s butter
1/2 cup each onions and bell peppers, chopped
1/2 cup fresh mushrooms. sliced
2 cloves garlic, minced
1 or 2 jalapenos, seeded and chopped
1 tbs. fresh thyme leaves, chopped, or 1 tsp. dried thyme
1 tsp. salt
1/2 tsp. cayenne pepper
1/2 tsp. black pepper
1/2 cup mozzarella cheese
1/2 cup grated Parmesan cheese
In large skillet, saute the ham, onion, bell peppers, mushrooms, jalapenos, and garlic, in the butter, until soft. In large bowl, whisk together the milk, eggs, thyme, salt, and pepper. Add Parmesan cheese, and mix well. Pour over bread pieces, add half of the bacon, and mix well. Transfer to a buttered 13x9x2 inch baking dish and cover with foil. Refrigerate for at least 2 hours or overnight. Bake @ 350 degrees, uncovered for 40 45 minutes. Sprinkle with mozzarella cheese and remaining bacon and bake for another 5 to 10 minutes. Divine! Bon appetit!
I also whipped up some Croissant French Toast w/ Strawberry Syrup.
Click here for recipe.
Click here for recipe.
And some Jalapeno Hash Browns. Click here for recipe.
And lots of hot "Holiday Jazz", Community Coffee! Click here to order.
Hope that you all have a wonderful week, filled with happy times and fun! I'll be sharing some holiday recipes soon, so stay tuned! Merci beaucoup for stopping by, and remember to let the good times roll!, cher!
Posts
