Skip to main content
Wholesome Harvest - Return Home

Savory Breakfast Bundt

Prep Time
Total Time

Wholesome Harvest Country White Bread and all your fave omelet ingredients combine in this stunning brunch bundt.




  • 8 slices Wholesome Harvest® Country White Bread, toasted and cubed
  • ½ lb. asparagus, trimmed of woody ends and cut into ½-inch diagonal pieces
  • 2 tbsp. butter, divided
  • 1 leek, cleaned, cut in half lengthwise and sliced into ½-inch pieces, white and light green parts only
  • ½ cup diced sweet peppers
  • 8 eggs
  • 2 cups milk
  • ½ cup crumbled Goat cheese
  • ¼ cup freshly grated Parmesan cheese
  • 1/2 tsp. dried herbes de Provence
  • 1 tsp. salt
  • ⅛ tsp. freshly ground black pepper
  • 3 slices bacon, chopped


  1. Preheat oven to 350°F.
  2. Bring a small pot of water to a boil. Add the cut asparagus and boil for 1 minute. Remove the asparagus from the pot, and plunge into a bowl of ice water. Let cool, then transfer to a paper towel-lined plate.
  3. Add 1 tablespoon of butter to a medium pan over medium heat. Add the leek slices and peppers, and cook, stirring gently, for 10-12 minutes until the leeks are softened, but not browned.
  4. In a large bowl, whisk together the eggs, milk, crumbled Goat cheese, Parmesan cheese, herbes de Provence, salt and pepper.
  5. Fold the bread into the egg mixture until the bread is completely saturated with the mixture. Add the bacon, asparagus, leek slices and peppers, and gently fold to combine.
  6. Butter interior of bundt pan with remaining tablespoon of butter. Gently pour the bread mixture into the bundt pan.
  7. Bake, uncovered, for 45 minutes, or until the top is lightly browned and the custard is cooked through. Remove from oven and let cool for about 5-10 minutes before removing from pan. Serve warm.