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Savory Breakfast Pudding Recipe

Savory Breakfast Pudding

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (63)

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Average Rating:

Total Reviews: 63

Showing 31-40 of 63

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  • on January 13, 2007

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    I made this for X-mas day for family. Everyone loved it.

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  • on January 10, 2007

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    I made this Christmas morning and it takes awhile, but is well worth the wait!

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  • on January 07, 2007

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    This recipe has been the star of our last two group brunches. As is, the recipe is fabulous but tends to be very salty due to the Essence and cheeses. We prefer omitting the salt altogether, doubling the vegetables and using more Canadian bacon (12 ounces and less sausage (1 link. Overall, it's a great recipe that can be easily adjusted for personal preferences.

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  • on January 01, 2007

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    This savory dish was PERFECT! I used sour dough bread and a 5 Italian cheese blend because that is what I had on hand. It was wonderful. If you don't make it the night before then the flavors don't seem to blend as much. I know this because I made it again later in the week for the relatives staying at my house. It was truely the best Christmas breakfast we have ever had. Thank you God for good food!

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  • on December 30, 2006

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    It's just the right measure of ingredients. Not to spicy not to sweet. The best breakfast caserole I ever had.

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  • on December 29, 2006

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    I made this for my parents, wife and kids on Christmas morning. It was a little rich for me. My wife couldn't eat it (hates onions but my parents loved it. Not for everyone.

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  • on December 26, 2006

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    This was an excellent dish this Christmas--it got all thumbs up from my family (yes, even the kids! Not too heavy on the cheese and flavorful on the seasonings (unlike similar recipies I've made in the past. Next time I'll streamline it a bit by making the onion saute, the meat browning, the bread cubing, and shredding the cheese earlier in the day, so that after Christmas Evening Services it should put together real fast. The only problem I had with the recipe is that the fontina cheese doesn't grate--I was getting just a gooey mess until I switched to fine shredding instead. Thanks, Emeril!

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  • on December 25, 2006

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    This turned out to be not only a tasty dish but also perfect time wise. Did all the chopping and sauteeing inthe afternoon, finished up with the bread and custard part int he evening. Popped inthe oven inthe morning and plenty of time to spend with my family opening gifts. Gifts done, breakfast ready, what more can you ask.

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  • on December 22, 2006

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    I made this last Christmas for my family, and it was a big hit, and I will be making it again this year. It really helps that you can make prepare most of it the night before, then just bake in the morning.

    I am a vegetarian, so I just substituted "fake" bacon and sausage for the regular meat. You can't really taste the difference in this kind of casserole, so it fooled the meat eaters in our family.

    This is a really rich, delicious, filling main dish for Christmas or other big holiday brunch.

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  • on December 19, 2006

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    No on was expecting this (I made it earlier than Christmas day, but hey and it was a huge hit.

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