Z’Tejas Southwestern Breakfast Bake
This is a savory take on the classic sweet bread pudding from Z'Tejas. Great for feeding the fam or any guests first thing in the AM!
Ingredients
- 6-8 cups French bread cubed
- 1 lb sausage links sliced
- 8 oz Hickory bacon chopped
- 2 cloves garlic minced
- ½ red onion diced
- ½ cup roasted red pepper diced
- 1/2 cup Portobello mushroom diced
- ½ cup green chilies chopped
- 1 bunch green onions chopped
- 8 oz goat cheese crumbled
Custard:
- 1 quart heavy cream
- 8 eggs
- 2 tsp. salt
- 2 tsp. white pepper
Instructions
- In large bowl whisk together heavy cream, eggs, salt and pepper. Whisk until eggs are evenly incorporated. Set aside.
- Heat oven to 350. Cube bread and place on a sheet pan and toast till golden brown, 10-12minutes. Remove from the oven and cool. Heat a medium saute pan, add the sliced sausage and bacon. Cook until cooked through about 5 minutes. Remove sausage and bacon from the pan and set aside.
- Wipe the pan clean of any small bits. Return pan to medium heat, add 1Tbs. olive oil, garlic, red onions, roasted red peppers, mushrooms and green chilies. When the onion and mushrooms are just softened 5-6 minutes remove from the heat.
- Grease a 13x9” baking pan, add the bread, then top with the bacon, sausage and veggie mixture. Add half the custard and gently toss until the ingredients are incorporated. Top with the goat cheese, green onions and the remaining custard and fold in gently.
- Spray one side of a piece of parchment paper and fold to fit over the inner diameter of the pan and lightly push down. Once the custard is dispersed cover with foil. Bake at 350 for 1.5 hours in a water bath until mixture is firm. Remove from the oven and let cool. Slice into squares and serve.
Notes
Recipe and Image courtesy of Z'Tejas Southwestern Grill.
Tried this recipe?Let us know how it was!