This is Recipe Roundup episode 40! I hope you enjoyed making your cookie crumb crusts this past week! And I’m sure you are all recovering from one Holiday meal – perhaps just in time for another feast! 

Today’s episode is about leftovers and we are going to make a savory breakfast bread pudding. This can of course be made from scratch, but if you happen to have the leftover rolls, ham, and even the green beans and cranberry sauce from Episode #38.

You’ll need a casserole dish or pan that is at least 2 inches deep. Note that the size and shape of your baking container will affect the amount of time it takes to bake all the way through. If you don’t do bread or have any handy, you can replace the bread with pan fried potatoes and it becomes a frittata. 

Ingredients: 

6-10 leftover dinner rolls (or 3 cups of bread cubes OR 2-3 cups of pan fried potatoes)

6 eggs

½ cup of cream or milk

1 tsp of salt

Butter for cooking and greasing

1 onion

1 tbs of garlic

1 cup of cubed ham

⅓  cup green beans, cooked and chopped

⅓  cup of shredded cheese

Pepper to preference

Any fresh rosemary or thyme you can find!

Directions: 

1. Heat a skillet over high heat. Melt enough butter to cook your chopped onion. Allow the onions to develop a little bit of color, then add your garlic, ham, green beans and carrots. Cook until all ingredients are warm and their flavors are active. Set aside to cool. 
2. It’s best if your bread is a tad stale – you can also slice the rolls in half and toast them in your oven at 325 degrees for 7-10 minutes. 
3. While waiting on the bread, beat your eggs with the cream or milk and salt in a large bowl. When the mixture is smooth and uniform, mix in your shredded cheese, fresh herbs, pepper to taste and the warm mixture from the skillet – make sure it has cooled to the extent that it will not cook the eggs. 
4. Let the bread cool for a few minutes before cutting them into 1 – 2 inch cubes. Grease your baking dish.
5.  Place cubes into the baking dish and pour the egg and fixing mixture over top. 
6. Let the entire dish sit for at least 30 minutes until the bread has soaked up some of the egg mixture. 
7. Bake at 325 degrees for 20 minutes, then at 375 degrees for about 15 to 20 minutes or until the top is puffy and golden brown, and you can insert a butter knife and remove it clean. 

Serve warm! For an added winter splash make some cranberry mustard by combining equal 1 part full berry cranberry sauce with 2 parts spicy brown mustard in a sauce pan on low heat. This sauce is perfect for putting on the bread pudding itself or dressing up your next-day sandwiches. 

If you try this out, please send your pictures and reviews to sage@amrmail.org.