I don’t know about you, but I get tired of all the standard overnight egg recipes that I have made over the years. Pete really wanted me to make my ham and egg casserole for Easter, but I decided to try something new. I promise you will never go back to the old egg recipes after trying this Savory Breakfast Bread Pudding. This Recipe is adapted from my favorite cooking magazine Cuisine at home. I however, added breakfast sausage to mine and a few more eggs, mushrooms and milk. This is the perfect brunch to serve when you are having family, or overnight guests for the weekend. You make it the night before and pop it in the oven the next morning. The smell is heavenly coming from the kitchen, with the fresh tarragon and the Gruyere cheese. I served this along with my French Puff Recipe and some fresh strawberries dipped in powdered sugar. You could also serve this for a dinner with a nice salad on the side. Let me know what your favorite overnight egg recipe is. I would love to hear from you! Love, Stacey
2 Tbs unsalted butter and a little more for buttering your 9 x13 inch baking dish
2 small boxes of button mushrooms sliced or approximately 2 lbs
2 cups shredded Swiss cheese, divided in half
2 cups shredded Gruyere cheese, divided in half
5 scallions, thinly sliced
2 Tbs. minced fresh tarragon
1 Tbs. ground dry mustard
1 lb. sliced Artisan-style bread, I have the recipe for this bread on my site, but if you don’t want to take the time to make it, you can buy store bought. Cut into 1 inch pieces.
4 Cups whole milk
1 1/2 tsp. kosher salt
1/2 tsp. pepper
2 rolls of Jimmy Dean regular breakfast sausage
Butter the bottom and sides of a 9 x 13-inch baking dish.
Melt 2 Tbs butter in a medium size frying pan and saute mushrooms until soft and brown. Set aside.
In the same frying pan, cook breakfast sausage until brown and cooked through. Drain on paper towel and set aside.
Mix in a bowl 2 cups of Swiss cheese with 2 cups of Gruyere, and add the scallions and tarragon.
Cover the bottom of the prepared baking dish with half the bread pieces. Top with half the mushrooms, half the sausage and half of the cheese mixture. Cover with another layer of bread, remaining mushrooms, sausage, and cheese.
Blend eggs, milk, ground mustard, salt and pepper in a mixing bowl until combined. Pour over the layers in baking dish. Cover bread pudding with plastic wrap, gently pressing to encourage absorption; refrigerate overnight. Remove plastic wrap before baking. Preheat oven to 350.
Bake until bread pudding is cooked through, about 1 hour. Let stand 10 minutes before serving.