Here’s a delicious idea for New Year’s Day breakfast. Or any winter morning. It’s a dish assembled the day/night before, which is nice too.
Brioche is a bread with a light and airy texture that blends well with hearty ingredients. It can be found at most grocery store markets or bakeries. I found this golden beauty at Safeway.
The ingredients needed:
2 T unsalted butter, plus extra for pan
1/2 yellow onion, chopped
2 T chopped fresh parsley, or 1 T dried
1 T snipped fresh chives
6 large eggs
3 C whole milk
salt & pepper
3 C loosely packed day-old Brioche cubes
1/4 lb Gruyere cheese, grated
4-6 thin slices prosciutto – or 3-4 slices bacon, fried
In a frying pan, over medium high heat, melt the 2 T butter. Add the onion and cook, stirring, until softened but not browned (3-5 minutes). I doubled the recipe in this photo so the onions are twice the amount you’ll be frying. Stir in the parsley and chives.
In a large bowl, whisk the eggs, then whisk in the milk, salt & pepper.
Butter a 3-qt baking dish. Place half of the brioche cubes in the prepared dish. Sprinkle evenly with half the onion mixture and half the cheese.
Repeat with the remaining bread cubes, onion mixture & cheese.
Slowly pour the milk mixture evenly over the layers. Cover and refrigerate for at least 3 hours or for up to overnight.
The next morning, whenever you wander from your warm, cozy bed, preheat your oven to 375 degrees.
Lay the prosciutto slices* in a single layer on top of the pudding, or sprinkle the bacon over the top if using bacon.
Bake until puffed and golden brown, 45-50 minutes.
*Remove the prosciutto slices from the bread pudding and set aside until cool enough to handle, about 5 minutes. Tear into large pieces. Served the pudding garnished with pieces of the torn prosciutto.
Slice up and serve. Me? I think everything’s better with a dollop of sour cream.
It’s a favorite in our house on cold winter mornings. This baking dish, a half hour after serving is proof:
There are recipes for non-alcoholic festive drinks on my FB page for breakfast. Something fruity is a nice contrast to the savory flavors in this Brioche pudding. Click this link if you want some ideas for those to accompany this brioche.
Happy eating! Happy celebrating!
Yummy Barbara, what a delicious treat…I see winter mornings are of the pleasurable kinds in your house. Do you mind if I invite myself over?
Would love to welcome you anytime. Winter or not.
Oh heavens, this would be so perfect for a snowy day. Rich, warm, and filling! Your photos are just making my mouth water.
Isn’t Gruyere wonderful? I have always loved it, and suddenly it seems to be making some sort of a comeback – I keep seeing it specified in recipes where in the past it would just say “cheese” or even “Swiss”.
Katrina Blanchalle recently posted..Since I Have Nothing New…
I think you’re right, Katrina. We love cheese in our house…I think my kids were practically raised on it. And I’m loving all the local artisanal cheeses that are popping up around home – goat and cow alike.
Thanks for this, truly. I was looking for something yummy and new. I’ll come back and let you know how it goes. Can’t wait to try it out on my raging food machines.
Brenda recently posted..Remembering You
Raging food machines? Do tell, Brenda!
Big hit in my family, the loved it. Raging food machines – both kids are into sports.. they eat a lot. Thanks for sharing this, it’s a keeper.
Brenda recently posted..Remembering You
Ahhhh…clarity on my part now Brenda. I was picturing some fantastic new appliance from Williams & Sonoma. But kids? And kids into sports? Those are the best raging food machines to be had and fed! I’m so glad you enjoyed.
Your photos remain an inspiration for us – our families would love this so thanks for sharing!
grownandflown recently posted..Christmas Morning, It’s Childhood All Over Again
Happy to inspire! Hope your family loves it. Happy New Year!
Yum, and lovely vessels.
Karen, you are indeed, a vessel visionary. One who understands the joy of just the right mug for just the right drink. One who sees beyond the Brioche Pudding to the vessel that contains it. I see and search for those same nuances. Thank you.