Breakfast Bread Pudding

We invited our niece Tracie to watch a Redskins game with us a couple of weeks ago. It was an East coast game which started at 10 a.m. our time. Since we get back from the farmers' market at 9 a.m., I decided to make a brunch dish that could be prepared the night before and just warmed up to be ready for the start of the game.

This Breakfast Bread Pudding fit the bill. I let the melange of bread and sautéed vegetables, smothered in eggs and cheese, sit in the fridge overnight so the bread absorbed the egg and milk, and then I popped it in the oven when we got home from the market.

Served with a plate of fresh fruit, it was a simple all-in-one breakfast casserole. I got the idea from The Big Book of Breakfast by Maryana Vollstedt - a great source for frittatas and muffins, as well as the meat-based breakfasts some enjoy.

I used an Italian loaf, cutting it into 1-inch cubes and using enough to make a double layer of tossed cubes in the baking dish. Don't worry about layers - just toss the bread in until you can't see the bottom of the dish.

Leftovers were great for lunch the next day - either reheated or at room temperature. Serve with a little salsa to give it more kick if you are so inclined.

Breakfast Bread Pudding
1 tbsp butter
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped red pepper
1 small zucchini, chopped
1 cup chopped mushrooms
2 garlic cloves, chopped
4 eggs
2 cups milk
1/2 tsp salt
pepper
3-4 drops tabasco
1/2 loaf bread
softened butter
1 1/2 cups grated cheese (I used a combination of cheddar and swiss)

Sauté onion, bell peppers, zucchini, mushrooms and garlic in butter until tender, 6-7 minutes.

Slice the end off the bread and discard. Butter the cut end of the loaf, then slice of an inch and dice it into 1" cubes. Put the cubes in the greased 9"round or 8"x11" baking dish. Repeat until you can't see the bottom of the dish.

Scatter the cooked vegetables over the bread. Spread half the cheese over top.

Whisk together the eggs, milk, salt, pepper and tabasco. Pour over the bread, making sure it is completely covered with the mixture. Sprinkle the remaining cheese on top.

Cover and refrigerate several hours or overnight.

Let the casserole come to room temperature while you preheat the oven to 350°F. Then bake it, uncovered, until set - about 45-50 minutes. Let stand for 10 minutes before serving.

Serves 6