Try this protein packed, savory twist on bread pudding! It has eggs, bacon, and sausage so not only is there lots of protein but it’s full of hearty flavors. This dish is easy to make, looks beautiful, and is, of course, delicious.
12 slices thick-cut bacon
4 ounces breakfast sausage, casing removed
4 large eggs
1 cup half-and-half
Kosher salt and freshly ground black pepper
One small loaf brioche or challah (about 14 ounces), cut into 1/2-inch cubes (about 4 cups)
1 cup shredded Cheddar
2 tablespoons finely chopped red bell pepper
2 tablespoons chopped scallion
- Preheat the oven to 400 degrees F. Arrange the bacon, closely spaced, on a rimmed baking sheet. Bake, flipping halfway through, until the fat is rendered and the bacon is lightly browned but not at all crisp, about 10 minutes. Drain on paper towels.
- Meanwhile, add the sausage to a medium nonstick skillet over medium heat. Cook, crumbling with a wooden spoon, until no longer pink, about 4 minutes. Drain alongside the bacon.
- Reduce the oven temperature to 375 degrees F. Beat the eggs and half-and-half in a large bowl. Season with 1/2 teaspoon salt and a generous grinding of black pepper. Fold in the bread cubes and the cooked sausage and let soak for 5 minutes.