Breakfast Bread Pudding

½ large loaf day old French bread, torn into small pieces
3 tbsp melted butter
1 lb Monterey jack cheese, shredded
¼ lb Genoa salami, julienned
10 eggs
1 ½ cups milk (whole)
1/3 cup white wine
3 large green onions, minced
2 tsp Dijon mustard
1/8 tsp coarse ground black pepper
1/8 tsp red pepper flakes
1 cup sour cream
½ can Parmesan cheese, grated


  1. In a well-greased 9×13 inch casserole dish, spread bread pieces over bottom and drizzle with butter. Sprinkle with Monterey jack cheese and salami pieces.
  2. Beat together eggs, milk, wine, green onions, mustard and pepper until mixture is frothy. Pour mixture over bread mixture. Cover casserole with foil and refrigerate overnight.
  3. Remove from refrigerator 30 minutes before baking. Bake covered at 325 degrees for 1 hour.
  4. Uncover, spread with sour cream and sprinkle with Parmesan cheese. Bake uncovered an additional 10 minutes, until lightly browned.

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