Texas Toast Bread Pudding

Texas Toast Bread Pudding

Southern Living DECEMBER 2008

  • Yield: Makes 6 servings
  • Prep time:15 Minutes
  • 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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Texas Toast Bread Pudding recipe