Like most Angelenos, Tracy and I lead a busy life. Our weekends are more chill, sure; still, we hesitate wasting morning time with complicated recipes.

That said, we still LOVE a delicious home-cooked Sunday breakfast. This satisfying, savory bread pudding hits all our high points: Easy, fast, not too many dishes, and great leftovers for a 2-person household (though fresh from the oven, it serves 6 brunch eaters.)

Ingredients

• 9-12 Oz (or slices, I use leftover ends stored in the freezer and left on the counter to thaw)
• 3 eggs (xlarge)
• 1/2 cup heavy cream
• 1/4 to 1/2 cup whole milk
• 2 slices bacon, chopped and cooked
• 1/2 small sweet onion, chopped
• 2 scallions, chopped
• 2 Oz. chopped ham
• 2 Oz. shredded cheddar
• 1.5 Oz. finely shredded Asiago or parmesan
• 1T (or to taste) fresh rosemary, chopped fine (or other herb of choice)
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1/2 tsp adobo (or bay seasoning if you don’t have a homemade adobo & shame on you)

Method

• Preheat oven to 350°
• Spray 8″x8″ Pyrex dish with non-stick or coat with softened butter
• Whisk eggs, milk, cream, salt, pepper, adobo and rosemary until well combined
• Rip bread, including crusts into bite-sized (your-sized) pieces.
• Add Bread chunks, bacon, ham, cheddar, onion, and scallion to a large bowl; mix until combined; pour into 8×8 Pyrex dish; arrange so even and corners are filled
• pour ALL of milk/egg mixture over bread; tilt to distribute liquid and gently press; let sit and soak 10 minutes
• Sprinkle Asiago (or parmesan) over top.
• Place in preheated 350° degree oven for 15 min. Check for doneness – may need addition 5-7min
• Let cool on counter for 5-10 min.
• Serves 6.
• Store leftovers covered in the refrigerator