Brunch is easy with this egg and bread pudding studded with bacon.

INGREDIENTS

• 2 tbsp butter
• 1 onion, chopped
• 1 clove garlic, minced
• 5 eggs
• 1 3/4 cups milk
• 1 tbsp Dijon mustard
• 1 tbsp chopped fresh chives
• 2 tsp chopped fresh thyme
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp pepper
• 4 cups cubed day-old brioche
• 1 pkg (6 oz) Kentucky Legend Canadian Bacon, chopped
• 1/2 cup shredded cheddar cheese
• 1/2 cup crumbled goat cheese

DIRECTIONS

1. Preheat oven to 350°F.
2. Melt butter in sauté pan set over medium heat; cook onion and garlic for 3 to 5 minutes or until softened. Let cool slightly.
3. Whisk together eggs, milk, mustard, chives, thyme, paprika, salt and pepper; stir in bread cubes, bacon, cheddar and onion mixture. Transfer to greased 8-inch square baking pan. Sprinkle goat cheese evenly over top.
4. Bake for 50 to 55 minutes or until puffed and golden and custard is set.

Tip:

• Mixture can be covered and refrigerated for up to 24 hours before baking.
• You can substitute any day-old bread for the brioche.