The Texas toast gave this great flavor, and the crunchy edges were divine. After I assembled it, I regretted not adding some cooked ham or sausage in between the bread layers. It was wonderful on its own, but I think the addition of meat would have put it over the top.
Texas Toast Bread Pudding
More From Southern Living
Chill: 4 Hours
Bake: 55 Minutes
Stand: 5 Minutes
- 5 large eggs*
- 1 cup milk
- 1 1/2 teaspoons Dijon mustard
- 3/4 teaspoon salt
- 1/8 to 1/4 tsp. ground red pepper
- 1 (9.5-oz.) package frozen mozzarella-and-Monterey Jack cheese Texas toast, chopped
- 1 cup grated Cheddar cheese
- Garnish: fresh basil leaves
- 1. Whisk together first 5 ingredients until blended.
- 2. Layer half of Texas toast in a lightly greased 11- x 7-inch baking dish; sprinkle with half of cheese. Repeat layers once. Pour egg mixture over toast and cheese. Cover and chill 4 to 24 hours.
- 3. Preheat oven to 325°. Bake casserole 50 to 55 minutes or until center is set. Let stand 5 minutes before serving. Garnish, if desired.
- *1 1/4 cups egg substitute may be substituted.
- Note: For testing purposes only, we used Pepperidge Farm Mozzarella and Monterey Jack Texas Toast.
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