Breakfast is meant to be enjoyed. I’ve always been a morning person which means breakfast for me is one meal that I don’t usually skip. Weekday, weekends, it doesn’t matter. I have to have my breakfast even if I wake up late, like noon 🙂

Blogging my seem like an easy thing to do but in reality it takes a LOT of time to finish a single post. In my Take a Peek at the Behind The Scenes of Food Blogging, I shared with you my process when creating a post. Although it takes a lot of time, it gives me a lot of joy doing thing. Blogging keeps me sane 🙂 and help me balance my life between work and personal time. I love sharing recipes with you as well as my travel escapades. I had been busier lately with work and I started making my meals on the fly, you know whatever I have on hand. Something that I do not have to plan just like when creating a posts for the blog. I thought I would create a short post about this, not as elaborate as my full post but enough to give you idea on how you can make it at home. This will be easy and quick recipes that you can make in less than 30 minutes max or even 5 minutes less. We all need a short break from the kitchen, but that doesn’t mean we have to stop making delicious meals to nourish us.

I had been really busy lately and having extra hours of sleep on weekends is always welcome, but I also welcome the idea of easy delicious breakfast that I can have when I wake up. Bread pudding, overnight French toast are just of my favorite make-ahead breakfast. I like the idea of having it ready to go in the oven when I wake up, no extra work means more Me time.

This bread pudding is one of my go to make-ahead breakfast. I do this on rotation especially when I have few days old bread waiting to be used. It is such a simple flexible recipe that can be customized depending on your preference.

I’ve made this several times, and depending on what I feel like eating, the mix-in and toppings change. I’ve made some vegetarian and even vegan version of this pudding, and sometimes a meaty version as well. I call this savory Bread Pudding because I want to make this as flexible as possible for everyone to make. This recipe is like a blank canvas. I am giving the base pudding recipe and you can add whatever mix-in you like.

Today’s Quick & Easy Recipe

A savory make-ahead bread pudding perfect anyday of the week

Whenever I think of bread pudding, the first thing that comes into my mind is the sweet bread pudding with cream, choccolate, fresh fruits, jam and nuts. These are the mix-in that I usually used when I made bread pudding. This one that I am sharing with you today is far from dessert bread pudding, this is a savory bread pudding more like a bread casserole.

You can make this bread pudding with other savory mix-in. My favorite are mushroom, spinachonion and bell peppers. This is such an easy and versatile make-ahead breadkfast. Make it the way you like it, the choice is yours.

Ingredients:

• 1 teaspoons Oil
• 2 Eggs
• 1 Sausage
• 2 Ham
• 1 tablespoons Chives or Green Onion 
• stale Bread 
• 1/4 cup Milk
• 80g grated Cheddar Cheese 
• 2 tablespoons Cream Cheese
• 1/3 teaspoons Salt
• 1/4 teaspoons Red Chili Flakes 
• 1/4 Dried Parsley
• 1/4 teaspoons Italian Seasoning
• 5 pieces Olives

Instructions:

1. Add oil in a heated pan. Sauté onion until translucent. Add garlic, sausage and a diced ham or bacon. Season with salt, black pepper, red chili flakes, dried parsley and italian seasoning Taste and adjust seasoning as desired.
   • You can also replace the sausage & ham with vegetarian option like mushroom, bell pepper, spinach etc.
2. Beat eggs in bowl. Add milk and beaten egg. Add the sautéed sausage and ham. Add the diced bread, half of the grated cheese and chopped chives or green onions.
3. Transfer in a baking dish. Scatter the diced cream cheese on top. Cover with remaining grated cheese.
4. Leave soaking for at least 1 hour or hug can leave this overnight in the refrigerator for baking the following day. This is a great make ahead breakfast.
5. Pre-heat the oven to 350F. Bake for 30 minutes.

Serves 3 – 4

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