Overnight Savory Fontina Bread Pudding
In addition to stuffed stockings and wrapped gifts, I always eagerly anticipated my grandfather's homemade hash browns--golden and steaming with just the right amount of pepper. My husband, Nathan, has kept the tradition of a special breakfast alive with his Overnight Savory Fontina Bread Pudding. Assemble it Christmas Eve, and pop it in the oven as you head to the tree. It's so easy you could sleep in--on any other morning! --From the kitchen of Shannon Friedmann Hatch, copy assistant.
Prep: 25 minutes; Chill: 8 hours; Bake: 50 minutes.
- 1 1/2 (8-ounce) baguettes, cut or torn into 1-inch cubes (about 9 cups)
- 1 (12- to 16-ounce) package bacon, chopped
- 2 (8-ounce) packages sliced baby bella (cremini) mushrooms
- 3 tablespoons stone-ground mustard, divided
- 1/2 cup chopped fresh basil
- 8 ounces fontina cheese, shredded
- 5 large eggs
- 2 cups milk
- 3 tablespoons sour cream
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1. Place bread pieces in a lightly greased 13- x 9-inch baking dish, and set aside.
- 2. Cook bacon over medium-high heat in a large skillet 15 minutes or until crisp, stirring occasionally. Remove bacon from pan, and drain on paper towels, reserving about 2 tablespoons drippings in skillet.
- 3. Add mushrooms, and sauté 10 minutes or until tender. Add 2 tablespoons mustard, and cook 1 minute more. Drain any excess liquid from pan. Transfer mushroom mixture to reserved baking dish; add bacon and basil, and toss with bread until evenly distributed. Sprinkle evenly with cheese.
- 4. Whisk together remaining 1 tablespoon mustard, eggs, and next 4 ingredients in a large bowl. Pour over bread mixture, cover with foil, and chill at least 8 hours or overnight.
- 5. Preheat oven to 350°. Remove bread pudding from refrigerator, and bake, covered with foil, at 350° for 35 minutes. Uncover and bake 15 to 20 minutes more or until light golden brown.
Only you will be able to view, print, and edit this note.Add Note