Brunch bread pudding - Hawaii News Now - KGMB and KHNL

Brunch bread pudding

by Chef Stephanie van Loon

1c diced yellow onion
½ c chopped bell pepper (yellow, green, red, and orange) can use two colors
¾ t salt
¼ t black pepper
2 t minced garlic
1 T fresh chopped parsley
1 T fresh chopped thyme
8 ounces Canadian bacon or ham, diced
½ c diced Portuguese sausage
8 whole eggs
3 c whole milk
1 c heavy cream
8 c stale bread, French or rolls
2 c Gruyere or Swiss cheese, shredded

Preheat oven to 350 degree.  Lightly grease a baking dish with 2 T of butter (9x13).  Heat 2 T of butter in a sauté pan at med to high heat and add the onions, bell pepper and garlic until soft.  Add the parsley and thyme.  Remove from heat and set aside.  Heat 1 T of butter and heat the Canadian bacon for 2 minutes and remove and set aside.  Add the sausage and cook until brown, also remove from heat.  In a large bowl, combine the milk, cream, egg, salt and pepper.  Add the onion mixture, the sausage, Canadian bacon and the cheese to the cream mixture and combine.  Add the bread to the baking dish and pour the mixture over the top and let it all soak in.  Bake for 1 hour until completely set.  Set should look like it jiggles like jell-o.   Enjoy!

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