Let's Have Brunch - Breakfast Bread Pudding

This recipe is courtesy of Eli Mathews from Scottsdale, AZ. He won Food Network's America’s Best Kid Cooks Contest, which he said takes him one step closer to his dream of becoming a chef and owning his own restaurant. His bacon, egg and cheese bread pudding is delicious and filling. You make it the day before and put it in the fridge overnight. The next morning just pop it in the oven for a great brunch offering for family or friends.

Breakfast Bread Pudding

Butter or cooking spray, for the pan

1 pound bacon

8 large eggs

2 cups half-and-half

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 pound cheddar cheese, grated

2 loaves sliced Hawaiian sweet bread, end pieces and crusts removed, cut into 1-inch cubes

1/4 cup chopped fresh chives

Directions

1. Grease a 9-by-13-inch baking dish with butter or cooking spray. Preheat the oven to 400˚ F. Line a baking tray with parchment paper and lay the bacon side by side on the pan. Cook the bacon for 18 to 20 minutes, or until crispy.
2. While the bacon cooks, prepare the other ingredients. Whisk together the eggs, half-and-half, salt and pepper in a large bowl. Grate the cheese, cube the bread and chop the chives, then add them all to the egg mixture. Crumble the bacon into the bowl with the other ingredients and gently fold to combine. Pour into the baking dish, cover with plastic wrap and refrigerate overnight.
3. Preheat the oven to 350˚ F. Uncover the bread pudding and bake for 45 to 60 minutes, or until puffed and golden brown.