Have you ever made breakfast pudding? I love to make breakfast pudding. It’s a casserole dish made with bread pieces and eggs. Breakfast pudding is a great way to use up day old bread. Ever since we went gluten and corn free in our house our bread budget has tripled. I hate to waste anything, especially perfectly good slices of gluten free bread. No one in our house likes to eat the ends.
Breakfast Pudding makes use of your bread loaf’s end pieces
It just feels like we are flushing money down the drain. So I came up with a recipe that will make those loaf ends delicious and get everyone in the house scraping their plates. You can eat this dish on a weekday morning because it can be made ahead of time and baked at the last minute on a busy morning.
Ingredients for Breakfast Pudding:
8 eggs, beaten
2 sausage links (we used Al Fresco all natural fully cooked Sweet Apple Chicken Sausage) skinned and chopped, but you can use any all natural preservative free sausages you’d like.
4-6 slices of your favorite stale end pieces of gluten and corn-free bread, cubed.
NOTE: I usually freeze all my end pieces until I have enough to make the breakfast pudding.
1 cup of Almond milk (You can use regular milk if you wish, or any other dairy free milk)
Salt and pepper to taste
Vanilla (as long as it is corn-free and all-natural) * See Vanilla Garlic for how to make your own
When the casserole is nicely browned on top, remove from oven. Let sit 5 minutes. Slice into squares and serve.
NOTE: Leftovers can be frozen and reheated, so don’t worry about having to throw out the leftovers.
The individual squares will each heat up just great in the microwave on high after about 1 1/2 to 2 minutes.
Of course you can also warm them in the toaster oven as well.