This weekend is the first annual Food and Wine Conference being held in Orlando, Florida at the gorgeous Rosen Shingle Creek. After months and months of incredibly hard work and dedication, our fearless leader, Isabel of Family Foodie, has pulled it all together. I’m disappointed to miss out on the amazing roster of speakers and sponsors Isabel has gathered but most of all, I’m sad that I won’t get to meet many of the ladies that I’ve gotten to know and love from our Sunday Supper family. I’ve been jealously stalking them all on Facebook and Instagram and I’m happy to see that they’re having a fabulous time.
Those of us who weren’t able to make it to the conference felt it was our duty to keep Sunday Supper going this week and the incredible Conni, aka The Foodie Army Wife, is hosting. We’ve got a fun and delicious theme for you: breakfast for dinner.
While I don’t often feature savoury recipes on my blog, I do a lot of cooking in my personal life. The great thing about cooking is that it’s so flexible, as opposed to baking which is more of an exact science. Cooking is so easily adaptable. Take this recipe for example. It’s more of a guideline as opposed to a recipe that needs to be followed religiously. You can make it as I’ve written and it’ll be the perfect meal for 2 or you can double it and serve it to 4-6. You can change up the herbs, the vegetables, the bread and the meat, or omit the meat entirely. You can use full fat cream for a silkier pudding, half and half as I did or milk for a healthier version. You can use all or none of the egg yolks to cut the cholesterol. I basically used what I had in my fridge, which is an awesome way of using up things that had been sitting in there for a while.
I hope you make this and enjoy it for breakfast, lunch or dinner!
Bacon ‘n Eggs Bread Pudding
1/2 loaf of stale French bread, cut into cubes
1/2 cup half and half
3 slices bacon, fried and diced
1 cup of sliced mushrooms
1 orange pepper
1/2 onion, diced
salt, pepper and dried thyme to taste
1 cup shredded cheddar cheese
parmesan cheese (to grate overtop the finished pudding)
Cook your bacon and set aside on a plate lined with paper towel. Drain off most of the bacon fat and leave about a teaspoon in the pan to cook the vegetables. Sautee the onions, mushrooms and pepper and add salt and pepper to taste.
Toss the vegetables, bacon and shredded cheese with the cubed bread in a square baking dish.
Whisk together the eggs, cream and about a half teaspoon of salt, pepper and thyme (or to taste). Pour over the bread and place it in the fridge for at least an hour to allow the bread to soak up the egg.
Preheat your oven to 375 degrees F. Bake for about 40-50 minutes until the top is golden brown and the pudding is set. Grate parmesan cheese overtop. Allow to cool 5-10 minutes before serving.
You really can’t go wrong with bread pudding. This was delicious. The top of the bread gets all crusty and crispy while the insides stay smooth and creamy. The bacon lent a wonderful smoky flavour that complimented the earthy mushrooms and sweet peppers. I went a bit crazy with the cheese as I’m wont to do because the cheesier the better in my opinion.
The Husband and I pretty much polished this whole dish off, ignoring the fact that we basically ate half a loaf of French bread between the two of us in one sitting.
Make sure you visit all of these other wonderful blogs and drool over all the incredible breakfast foods that are, quite frankly, good at any time of day!
Tres Leches Pancakes from La Cocina de Leslie
French Toast Casserole with Sautéed Apples from The Foodie Army Wife
Gluten Free Breakfast Pizza from Blueberries And Blessings
Basic Vegan Waffles from Killer Bunnies, Inc
Kale, Bacon, Brown Rice Crustless Quiche from Shockingly Delicious
Bacon Egg and Potato Breakfast Tacos from Cookin’ Mimi
Steak and Egg Tostadas from The Girl In The Little Red Kitchen
Breakfast Bowls from Jane’s Adventures in Dinner
Bacon and Egg Waffles from The Urban Mrs
Homemade Lox from Growing Up Gabel
Seattle Sandwiches (Lox, Shmear, & A Fried Egg) from Juanita’s Cocina
Bacon & Brie Potato Bread Strata with Roasted Pears from Eat, Move, Shine
Saucy Ham and Cheese Breakfast Sliders from Daily Dish Recipes
Greek Frittata from Casa de Crews
Elderberry Flower Pancakes from Hezzi-D’s Books and Cooks
Prosciutto, Gorgonzola and Rosemary Strata from That Skinny Chick Can Bake
Italian Turkey Meatballs (With a Secret) from What Smells So Good?
Bacon, Spinach and Tomato Breakfast Pizza from Runner’s Tales
Red Pepper and Egg Galette from Healthy. Delicious.
Waffles – One Plate, Two Ways: Sweet & Savory from Foxes Love Lemons
Steak & Egg Bagel Sandwich from girlichef
Florentine Benedict from Supper for a Steal
Oatmeal Ice Cream from Treats & Trinkets
Banana Waffles with Peanut Butter Syrup from A Kitchen Hoor’s Adventures
Baked Berry French Toast from Table For Seven
But wait, there’s more!
Open Faced BTC Sandwich from Peanut Butter and Peppers
Crustless Spinach Quiche from The Hand That Rocks The Ladle
Bacon ‘n Eggs Bread Pudding from gotta get baked
Denver Breakfast Ring from Curious Cuisiniere
Copycat Japanese McDonald’s from Ninja Baking
One Pan Full English Fry-up from Food Lust People Love
Crumpets with Whipped Orange Honey from Kudos Kitchen by Renee
Leek, Mushroom and Gruyère Quiche from Hip Foodie Mom
Joe’s Special, the Original San Francisco Treat from Webicurean
Dark Chocolate, Orange & Pistachio Greek Yogurt Cups from Cupcakes & Kale Chips
Gluten Free Tomato Basil Crepes form No One Likes Crumbley Cookies
Sour Cherry Crisp from Pies and Plots
Cream Dried Beef and Waffles from Cindy’s Recipes and Writings
Sausage breakfast casserole from My cute bride
Almond Rice Crepes Stuffed With Sweet Potatoes & Peas from Sue’s Nutrition Buzz
Zucchini Pancakes with Sautéed Tomatoes and Feta from Ruffles & Truffles
Apple, Bacon, and Dubliner Cheese Stuffed French Toast from Neighborfood
Dulce de Leche Stuffed French Toast from Basic N Delicious
Hangtown Fry and Wine Pairings with Breakfast for Dinner from ENOFYLZ Wine Blog
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