Ina Garten's recipe for a breakfast casserole is for breakfast bread pudding served with maple syrup. Her potato basil frittata can also be a breakfast dish.
The main ingredients for Ina Garden's breakfast bread pudding are 5 whole eggs, 2 egg yolks, 2 1/2 cups of half-and-half and a sliced brioche loaf. The bread pudding is sweetened with 1/3 cup of honey. Other ingredients include 1 1/2 teaspoons vanilla extract, 2 teaspoons orange zest, 1/2 teaspoon kosher salt and 1/2 cup golden raisins.
First, use a whisk to mix all the eggs with the half-and-half. Add the honey, orange zest and salt, and whisk together.
Place the brioche slices inside a baking dish. Cover the bread layers with raisins, and cover with another bread layer. Pour the liquid over the bread, and press. Allow to soak for 15 minutes, and then bake at 350 degrees Fahrenheit for 55 to 60 minutes.
For the breakfast frittata, melt 3 tablespoons of butter in an omelet pan. Add 2 cups of diced potatoes, and cook for 10 to 15 minutes on medium-low heat. Melt 5 tablespoons of butter in the microwave.
Whisk 8 eggs, and then stir in 15 ounces of ricotta cheese, 3/4 pound Gruyere, the melted butter, salt, pepper and 3/4 cup chopped basil. Stir in 1/3 cup flour and 3/4 teaspoon baking powder.
Pour the egg mixture over the eggs, and bake at 350 degrees Fahrenheit for one hour.