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Breakfast Eats

Posted by on December 15, 2011

This is one of the Smokin’ Hot Wife’s most recent “Go-To” recipes. It’s the goodness of bacon, eggs, ham, cheese, tomatoes and onions stuffed into a sourdough bread loaf. The bread keeps it’s delicious crunchy chewiness while the fixin’s (fixin’s — always a good word) inside achieve a wonderful casserolean (yeah, it’s a word… at least on this blog) meld.

The Smokin’ Hot Wife’s Breakfast Sandwich Loaf


  • 1 (1 pound) round Sourdough bread loaf
  • 1 medium tomato, thinly sliced
  • 6 ounces thinly sliced ham
  • 6 ounces bacon, cooked
  • 1/2 cup shredded Sharp Cheddar cheese
  • 6 eggs, scrambled
  • 4 slices American cheese
  • 1/2 medium onion, thinly sliced


1. Turn the loaf over and cut out the bottom, a half inch or so in from the edge (the same way you’d cut the stem-top off a jack-o-lantern.) Carefully hollow out the loaf, leaving a 1/2-in. shell. (Save removed bread for recipe below.) Set bottom “lid” aside.

2. In the loaf “bowl”, place the sliced tomato then layer with remaining ingredients in order listed. Gently press the layers together. Replace bread bottom and wrap tightly in foil. Bake upside down at 350° F for 25-30 minutes or until heated through.

3. Let stand for 10 minutes before cutting. Serve right side up.

The Real Work

Last time she prepared and cooked six loaves at once. We ate one and the other five were left wrapped in foil, allowed to cool and frozen. A few weeks later, take it out, completely defrost in refrigerator, and reheat at 350 F until heated completely through (about an hour) and you’ve got heat-n-serve Old School breakfast eats!  Another option: reheat by the slice in the microwave.

But what did she do with the removed bread? She made bread puddin’.

Oh no she didn’t!

Oh yes she did!

The Smokin’ Hot Wife’s Bread Puddin’

(Photo unavailable because I ate it all.)


  • 8 oz. day-old bread (half a standard loaf of bread.)
  • 3 tablespoons butter, melted
  • 3/4 cup raisins
  • 6 eggs, beaten
  • 3 cups milk
  • 1 cup sugar
  • 1-1/2 teaspoons ground cinnamon
  • 1-1/2 teaspoons vanilla extract
  • Whipped Cream


1. In a large mixing bowl break bread into bite-size pieces. Drizzle melted butter over bread & add raisins. Toss ingredients together until evenly distributed. Spread in a 9×13″ inch baking pan.

2. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture. (It may be very runny. Don’t worry, the bread will soak up the liquid.)

3. Bake at 350° F for 45 minutes, or until the top springs back when lightly tapped.

4. Serve warm, topped with whipped cream.

Both of these recipes are Old School, warm your belly, Christmas time goodness.

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Keep it Old School, my friend

The Old Man, Chris Dixon

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