Judy’s Breakfast Bake

This endlessly versatile savory bread pudding is delicious on Christmas morning or year round. It easily converts to gluten free/dairy free. You can make it with sausage of any type (including meatless) and/or your choice of veggies. And lots of eggs of course! This recipe comes from Chrisie’s mother in law, Judy.

Judy’s Christmas Breakfast Bake


10-12 eggs

1lb sausage cooked and drained (any variety including meatless or 1lb or cooked vegetables or any combination of sausage/veg)

1tsp salt

1tsp pepper

1tsp dried mustard

2-4 slices of bread cubed (4-8 slices gluten free bread depending on loaf size)

2 cups milk (use unsweetened soy, oat, or almond milk for dairy free)

1-3 cups shredded cheese of your choice (dairy free cheeses like Daiya also work)

Ina large bowl, beat together eggs and milk.

Add salt, pepper and dried mustard.

In a large 13×7 baking dish layer bread cubes, sausage/veg and cheese.

Pour egg mixture over top of layers, cover and refrigerate overnight.

In the morning, bake at 350 degrees for 45-50 minutes.


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