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A Holiday Tradition: Easy Breakfast Pudding

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Breakfast pudding is the perfect make-ahead morning meal for holidays and gatherings when you want to maximize time spent with loved ones. This easy overnight breakfast casserole has been a Christmas morning staple in our home for years. The night before, I prep the ingredients and put in the fridge.

On Christmas morning, all I have to do is pop the breakfast pudding in the oven while we open presents. No need to rush around mixing pancake batter or frying bacon. We can relax and enjoy each other’s company rather than stress about making a big breakfast. It’s also perfect for Easter mornings, sleepovers, or anytime we have guests. Getting to spend those early morning hours chatting over coffee instead of slaving in the kitchen is a priceless gift. Breakfast pudding lets me cherish time with my loved ones, which is what the holidays are all about!


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Make Ahead Breakfast Pudding

This is a great dish to make when you have company staying over on the holidays and you want to spend time with them and not so much in the kitchen. Kitchen parties are great but it can be hard to concentrate on both cooking and conversation so early in the morning. Just throw it in the oven. I typically serve with a spicy tomato sauce.
Course Breakfast, Brunch
Cuisine Edwardian, English, Victorian
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 11 hours
Servings 6 people

Ingredients

  • 6 large eggs
  • 1 loaf whole wheat bread cut into cubes
  • 2 cups skim milk
  • 2 tbsp your favorite fresh herbs, minced
  • 1 pound left over ham, cut into cubes
  • 1 bunch green leafy vegetable: kale, spinach, torn into pieces spinach, torn into large pieces
  • 2 tbsp olive oil
  • 8 ounces fresh mushrooms, chopped
  • 1 3/4 cups melting cheese, grated grated (cheddar, swiss)

Instructions

Night Before

  • Mix together eggs, milk and spices. Set aside.
  • Heat olive oil over medium-high heat, then throw in your green leafy vegetable Cook for 2 minutes, or until slightly wilted. Remove from heat and set aside.
  • Fry the mushrooms
  • Grease a large casserole dish (9” x 12”) and layer half the bread, half the spinach, half the mushrooms, and half the cheese.
  • Repeat with the other half of all the ingredients, ending with the cheese. Slowly pour egg mixture all over the top.
  • Cover with plastic wrap and refrigerate overnight, minimum. This allows the egg and milk to be fully absorbed into the bread.

Next Morning

  • To bake, remove from fridge 20-30 minutes before baking. Remove the plastic wrap and cover the dish with foil.
  • Preheat the oven to 350 degrees F.
  • Bake for 30 to 40 minutes. Remove foil and continue baking until top is golden brown and slightly crisp.
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