Bread pudding is the perfect way to use up leftovers, whether it’s vegetables from last night’s dinner, bacon from yesterday’s breakfast (who has leftover bacon?!), or bits of cheese after that party. The important thing is to have some flavorings like onions, garlic, and herbs along with cheese and eggs to soak into day old bread and bake up into a lovely custardy breakfast. I like to make them in single servings or in cupcake pans so that I can take them with me on busy mornings. They also freeze well and you can heat straight from the freezer in single servings.
Individual Bread Puddings
1 cup milk
2 cups day old bread, cubed (small if making individual servings, they have to fit in the muffin cups)
1/2 cup grated cheddar
1/2 cup grated asiago
1/2 onion, minced (or leftover)
1 garlic clove, minced
1 cup spinach, chopped (or leftover)
1 cup mushrooms, sliced (or leftover)
1 cup white wine
2 tablespoons sage, minced
Parmesan cheese for grating
Saute the onion, garlic,sage, and mushrooms in a couple tablespoons olive oil until softened, about 5 minutes. Season with salt and pepper. Add the spinach and allow to wilt. Add the white wine and allow the alcohol to cook off, about 2 minutes. Transfer to a bowl to cool.
Meanwhile, in another bowl, whisk together the eggs and milk. Season with salt and pepper, and add in the cheddar and asiago. Add in the bread along with the vegetable mixture. Make sure the bread soaks up a lot of the liquid before cooking. Pour into lined muffin pans, individual ramekins, or a large baking dish. Top with grated parmesan and bake at 375 degrees for 15 minutes if using muffin pans and up to 45 minutes if using a baking dish. Make sure they have started to brown and puff up, to know they are done.