I call this “Breakfast Bread Pudding” but it could easily be a delicious side or main dinner dish. It’s chock full of veggies and you could add cooked bacon or sausage for a traditional breakfast. It’s easy and delicious!
Thank you to Suncoast Gold for sponsoring this post and to my friend Tess for connecting us!
I’m such a huge fan of bread pudding. What began as a way to use up pieces of stale bread (which is still a good use for it even today) has become an ubiquitous dish with endless variations and possibilities. Sweet or savory, drenched in indulgent sauces or kept on the healthy side, bread pudding can be almost anything you’re in the mood for. This is the first time I’ve made a breakfast bread pudding and it won’t be my last.
There’s not much different about this bread pudding to make it eligible for the “breakfast” category but since it does have six whole eggs, bread and healthy veggies, I can’t think of a reason why it wouldn’t be a solid breakfast choice. Cooked bacon or sausage would be a delicious addition, but I wanted to keep it as healthy as possible.
I used a product in this recipe that was very new to me but one that intrigued me enough that I knew I wanted to play with it…Macadamia Milk! I’ve been using almond milk for a couple of years now, not because I needed a dairy alternative but because it works in so many recipes. I’d never heard of Macadamia Milk but they’re my favorite nut so a healthy milk made from them sounded too good to pass up! (A fun surprise for me was when I visited the Suncoast Gold website, clicked on a video for more information about the product and saw my sweet friend Tess’s smiling face!)
Suncoast Gold’s new macadamia milk is made from the finest slow roasted Australian macadamias and is a tasty and healthy alternative to dairy, soy, oat and almond milks. It comes in both Original and Unsweetened (I used unsweetened for this recipe but imagine how delicious the sweetened version would be in a chocolate bread pudding?!). It’s so rich, smooth and creamy, it’s hard to believe it’s good for you! You could, of course, use dairy milk for this recipe, but the macadamia milk adds a richness that can’t be beat. It’s now available at Kroger stores so be sure to pick some up.
I made a quick video to show you how simple this breakfast bread pudding is to make. I sautéed mushrooms, onions, bell peppers and asparagus before mixing it with bread soaked in a mixture of eggs, macadamia nut milk and a little dijon. I also added some parmesan since we’re die-hard cheese lovers but you can leave that out if preferred. Check out how simple it is in the video below!
Suncoast Gold has more recipes on their website so don’t just stop with this breakfast bread pudding! There’s a pineapple coconut smoothie that looks to die for; that’s the next recipe I’m trying but there are so many good ones it’s hard to choose!
- 1 T vegetable or canola oil
- 1 T extra-virgin olive oil
- 1 pound mushrooms, sliced
- 1/2 onion, sliced
- 1/2 red bell pepper, diced
- 1/2 pound asparagus, trimmed and cut into 1-inch pieces
- 4-5 cups cubed bread, preferably slightly stale
- 6 eggs, beaten
- 2 t dijon mustard
- 1 cup Suncoast Gold Macadamia Nut Milk
- 1/2 t kosher salt and freshly ground black pepper
- 1 cup parmesan cheese, shredded or grated (optional)
- In a large bowl, mix together eggs, milk and dijon. Add cubed bread and mix well, adding a bit more milk if mixture seems too dry. Set aside and allow mixture to rest while you prepare the other ingredients. (Can be refrigerated overnight if desired).
- Preheat oven to 350F.
- Preheat a large skillet over HIGH heat. Add vegetable oil, heat until shimmering. Add mushrooms and cook until water has been released, evaporated and mushrooms are browned. Remove and set aside.
- Place skillet back on burner and reduce heat to medium. Add olive oil and onions. Sauté for 2-3 minutes, then add bell peppers and asparagus. Continue to sauté a few more minutes or until bell peppers and asparagus are just starting to soften but still have a bite. Season with salt and pepper. Mix vegetables with bread mixture. Stir in a cup of parmesan cheese, if desired.
- Place in a greased springform pan or 13x9 baking dish. Press down to compact pudding as much as much as possible. Bake for 40 minutes or until pudding is lightly browned and cooked through.