Egg bread is a fancy dish for breakfast or brunch, and it’s an easy recipe to prepare. The recipe is a cross between baked eggs, bread pudding, and stove top stuffing. It’s a great way to use up old and stale bread. I go light on the cheese in this egg bread recipe, but adding more cheese and making a cheese bread is super tasty. One thing you don’t want to do is go light on the seasoning, especially if you’re using a plain loaf of bread; the more seasoning the better–especially rosemary!
A printable copy of this recipe can be found at (coming soon)
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What you need for an Egg Bread Bake
crusty BREAD cubed
about 1 cup MILK
2 GREEN ONION chopped
HOT PEPPER finely chopped
1-2 Tbsp dried ROSEMARY
1 tsp dried OREGANO
CHILI POWDER (optional)
BUTTER/OIL to grease the baking dish
How to Make Baked Egg Bread
Any bread will do, but ideally use a hard and crusty loaf. If you’ve got a loaf of bread you’re thinking is to stale to eat, then this is a
perfect recipe to save it.
Slice the bread into cubes and place in a large mixing bowl. I like using larger cube sizes for a rustic looking dish.
In a bowl, whisk 2 eggs and milk.
Add the egg/milk mixture in with the bread and toss, coating the bread.
Add in the herbs and spices, onion, hot pepper, and cheese and toss until the bread is well coated.
Lightly grease an oven safe baking dish and add the bread mix, spreading out evenly.
With a spoon, make an impression on the top of the bread mix for each egg serving.
Crack an egg into each depression.
Slide into a preheated oven and bake at 350 degrees Fahrenheit for 30-40 minutes, until the eggs are baked to desired doneness.
Slice into servings and serve hot or cold.
That’s it! Takes a little while to bake, but otherwise this egg bread is a fairly quick dish to prepare, and a fancy way to use up stale bread.
Give this baked egg bread recipe a try and let me know what you think, and bon appétit!