Savory Breakfast Bread Pudding

Savory Breakfast Bread Pudding
My first office job was an entry-level marketing position in mortgage banking. This savory bread pudding recipe was inspired by one I received in the 1980’s from our receptionist at the time, Dottie. I’ve upgraded the ingredients of sandwich bread, Kraft cheese and Jimmy Dean sausage into something modern, refined and packed with flavor – sophisticated enough for brunch entertaining.

Full confession – I’ve eaten this as many times for dinner as breakfast. After a long day in the office (I miss those early days of entry-level work), it warms up in the microwave quite nicely.

Savory Breakfast Bread Pudding

Updated and inspired by a 30-year-old recipe for “Breakfast Quiche.” Quiche was a big thing in the 1980’s.


  • 3 cups country white bread, cubed
  • 1 cup cooked baby potatoes, sliced ½ inch thick
  • 1 cup frozen roasted peppers and onions (I used Trader Joe’s version)
  • ¾ cup Spanish chorizo, sliced ½ inch thick
  • ½ cup Gruyere cheese
  • 3 eggs
  • ½ cup whole milk
  • 2 Tablespoons Dijon mustard
  • Salt and pepper


  1. Preheat oven to 350 degrees. Butter the bottom and sides of an 8” square pan. Sprinkle bread cubes on the bottom of the pan, followed by potatoes, sausage, frozen veggies and, finally, cheese. In a small bowl, beat together eggs, milk, Dijon, salt and pepper. Pour over ingredients in the pan and let sit at least 30 minutes until bread absorbs egg mixture.  Lightly press down on bread to fully submerge, if needed (can be covered and refrigerated overnight).
  2. Bake 45-50 minutes until center is firm and cooked through. Slice and serve. Cover and refrigerate any leftovers. Warm up in the microwave.


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