Breakfast Pudding

We had a version of this dish for as long as I can remember every Christmas morning.  The original recipe, "Breakfast Pudding, " we always dubbed as "Christmas Eggs" in our house.  Requires just a little bit of planning ahead, but super simple, easy to pack with veggies or your additional protein of choice!  If you do add anything to this base recipe, be sure to cook it beforehand, and then just add it to the dish as outlined below.

What You'll Need:

6 slices day old (or toasted) bread.  I used a gluten free variety! 

1/2 sharp cheese of choice, shredded

6 eggs, scrambled 

2 c unsweetened milk of choice 

1 Tbsp whole grain mustard

salt and pepper to taste

Cube bread, spread evenly in an 8x8 greased baking dish.

In a large mixing bowl, combine remaining ingredients.  Mix well, and pour over bread cubes.

Cover and refrigerate for at least 3 hours (preferably overnight--this allows all the goodness to soak into the bread).

To cook, preheat oven to 350*

Bake covered for 30 minutes, uncover, and bake for an additional 30 minutes.