This breakfast bundt is the ultimate in the way of making a hearty, complete, meal-prep or party / brunch favorite. I made this quite often during the holidays and specifically for my whole family on Christmas day for brunch. With it’s completely well rounded ingredients list in hitting all of the food groups and the flavor, this is sure to be your next show stopper. The Bundt pan is a Nordicware Heritage Bundt pan. You can also opt to make smaller versions with this Nordicware Heritage Bundlette pan. However you make them, make them with love and enjoy!
Breakfast Bundt
Ingredients
- 1 1/4 lb. (625 g) sourdough bread, crusts removed, bread cut into 1-inch (2.5-cm) cubes (from about 2 large loaves)
- Baking spray for greasing pan
- 10 bacon slices, diced
- 1 yellow onion, diced
- 1 bunch Tuscan kale, stemmed and coarsely chopped
- Kosher salt and freshly ground pepper
- 8 eggs
- 1 1/4 cups (10 fl. oz./310 ml) chicken broth
- 2 cups (8 oz./250 g) shredded extra-sharp cheddar cheese
Prepare
- First, preheat oven temperature to 350°F (180°C). Grease a 10-cup (2.5-l) Bundt pan with butter.
- In a large sauté pan over medium heat, cook the bacon, stirring occasionally, until the fat is rendered and the bacon is crisp, about 7 minutes. Remove from the heat. Using a slotted spoon, transfer the bacon to a medium bowl.
- Return the pan with the bacon fat to medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the kale and cook, stirring occasionally, until bright green and starting to soften, about 1 minute. Remove from the heat and season to taste with salt and pepper.
- In a large bowl, whisk together the eggs, and broth. Season with 2 teaspoons salt and 1 teaspoon pepper. Cut up bacon into small pieces. Fold in the bacon, the bread, cheese, garlic, and shallots, into the egg mixture until incorporated.
- Pack the mix into the bundt pan. It will look like you will have leftovers, but keep packing all of the mix in tight.
- Bake until golden brown on top and no liquid is visible on the surface, about 30 minutes.
- Transfer the pan to a wire rack and let cool for 10 minutes, then use a table knife to carefully loosen the Bundt from the pan.
- Meanwhile, increase the oven temperature to 400°F (200°C). Carefully invert the Bundt onto a baking sheet. Return to the oven and bake until the top is crisp, about 10 minutes. Transfer the Bundt to a cutting board. Cut into slices and serve immediately or save for breakfast for the week. Serves 10.
