BREAD PUDDING BREAKFAST CASSEROLE RECIPES

Steps:

• Cut bread in half lengthwise.
• Spread bottom half with lemon curd.
• Replace top and cut down center from end to end, then crosswise into 3/4" slices.
• Arrange bread in small (2 1/2-cup) shallow baking dishes or a 13" x 9" baking dish. Place small baking dishes on 2 jelly roll pans.
• Lightly beat eggs.
• Add milk, half-and-half, sugar, vanilla, and salt, beating until blended.
• Pour 2/3 cup custard into each small casserole.
• Refrigerate at least 2 hours or overnight.
• Heat oven to 325 degrees F. Bake small casseroles 50 to 55 minutes (large casserole 1 to 1 1/4 hours), until cooked through.
• blueberry sauce:.
• combine sugar and cornstarch in small saucepan.
• Stir in water until smooth.
• Add blueberries. Cook, gently stirring over low heat, just until boiling, about 5 minutes.
• Boil 30 seconds and remove from heat.
• Serve with bread pudding.

Steps:

• Heat oven to 350 degrees F. Oil a 2 1/2- to 3-quart baking dish. Heat the oil in a large skillet over medium heat. Add the onion, season with 1/4 teaspoon each salt and pepper and cook, covered, stirring occasionally, for 4 minutes. Add the chard stems and cook, covered, stirring occasionally, for 4 minutes. Add the chard and cook, tossing occasionally, until wilted, about 3 minutes. Meanwhile, in a large bowl, whisk together the eggs, milk and 1/2 teaspoon each salt and pepper. Add the bread and let sit, tossing occasionally, for 5 minutes. Fold the chard mixture, artichokes and ham into the bread mixture, then add the goat cheese. Transfer the mixture to the prepared baking dish, sprinkle with the Parmesan, and bake until set and a knife inserted in the center comes out clean (cover with foil if it browns too quickly), 45 to 50 minutes. Serve with salad, if desired.