Breakfast Bread Pudding With Sausage Recipe

Step 1

Preheat oven to 325. Arrange bread in 15-1/2x10-1/2" jely-rolly pan. Bake 20 minutes or until crisp. Cool. Meanwhile, brown sausage in large skillet over medium-high heat; drain on paper towels. Add onions and thyme to skillet; cook until onion is translucent, about 2 minutes. Remove from heat. Stir in sausage and spinach to combine; cool completely. Arrange bread in shallow 3-quart baking dish. Sprinkle 1 cup cheese over top, then layer with sausage mixture and remaining cheese. Beat eggs, milk, mustard, in bowl until well blended. Carefully pour into prepared dish; sprinkle top with tomato. (Can be made ahead. Cover and refrigerate up to 24 hours.) Bake 1 hour or until center is just set. Let stand 10 minutes before serving. (wrv) until center is just set.

Things You'll Need

  • 3c French bread; cubed
  • 1/2lb Bulk pork sausage; crumble
  • 1c Onions; chopped
  • 2ts Fresh thymne; chopped or
  • 1/2ts Dried
  • 10oz Pk frozen chopped spinach;
  • -thaw squeeze dry
  • 1 1/2c Swiss cheese; shred, divide
  • 9lg Eggs
  • 3c Milk
  • 1ts Dry mustard
  • 1ts Salt
  • 1/4ts Freshly ground pepper
  • 1 Plum tomato; diced

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