Breakfast Bread Pudding

Not your usual bread pudding; this has less custard and more bread, fruit, and nuts. For variety, use pears, peaches, cherries, or blueberries instead of the apples. Or go savory (see the variation).

Butter or grape seed oil or other oil for greasing the pan

2 eggs

1 cup milk

¼ cup honey, or to taste

1 teaspoon ground cinnamon

Pinch salt

4 medium to large apples, cored, peeled (or not), and cut into chunks or slices

½ cup raisins (optional)

½ cup chopped walnuts or hazelnuts (optional)

8 slices whole or multigrain bread (preferably stale), cut in 1-inch cubes (about 3 cups)

1 Heat the oven to 350°F. Butter a 1½-quart or 8-inch-square baking dish. Beat the eggs in a large bowl. Whisk in the milk, honey, cinnamon, and salt. Stir in the apples, raisins, and nuts. Then fold in the bread cubes, using your hands or a rubber spatula to make sure everything is evenly coated. Let the mixture sit for about 15 minutes or until all of the liquid has been absorbed; give another good stir. (You can prepare the pudding ahead to this point; cover and refrigerate for up to 12 hours.)

2 Transfer the mixture to the prepared dish and smooth out the top. Bake for 40 to 45 minutes or until golden and only a little wobbly in the center. Let sit for a few minutes before cutting. Serve warm or cold. This keeps well for 2 days or more, covered and refrigerated.

Savory Bread Pudding: Use olive oil to grease the pan if you like. Omit the honey, cinnamon, apples, raisins, and nuts. Instead use 4 or 5 cups lightly cooked vegetables, like artichoke hearts, asparagus, potatoes, eggplant, mushrooms, sautéed spinach, or roasted tomatoes. Proceed with the recipe, reducing the baking time to 30 to 40 minutes.