Katie Lee's Ham and Cheese Breakfast Bread Pudding

by Rachael Ray Show Staff 3:00 AM, December 7, 2012

Aired December 7, 2012

Serves 6
1 tablespoon olive oil
1 onion, minced
1 red bell pepper, diced
3 cups milk
10 eggs
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1 loaf brioche, country white bread or leftover rolls, cut into 1-inch cubes (about 12 cups)
2 cups cooked ham, diced
2 cups shredded cheddar cheese (about 6 ounces)

Heat olive oil in a medium skillet. Add onions and red bell pepper, and saut until onions are translucent, about 7 minutes. Remove from heat and let cool.

In a large mixing bowl, whisk together milk, eggs, salt, pepper and garlic powder. Stir in bread, ham, onion-pepper mix and cheese.

Pour into a greased 9x13 baking dish and cover with foil. Refrigerate at least one hour and up to overnight.

Bake at 350F for 45 minutes. Remove foil and bake 10-15 minutes more until golden brown. Serve immediately