MM: Breakfast Bread Pudding with Sausage
---------- Recipe via Meal-Master (tm) v8.05
Title: Breakfast Bread Pudding with Sausage
Categories: Meats, Cheese/eggs, Breads
Yield: 8 Servings
-Waldine Van Geffen VGHC42A
3 c French bread; cubed
1/2 lb Bulk pork sausage; crumble
1 c Onions; chopped
2 ts Fresh thymne; chopped or
1/2 ts Dried
10 oz Pk frozen chopped spinach;
-thaw squeeze dry
1 1/2 c Swiss cheese; shred, divide
9 lg Eggs
3 c Milk
1 ts Dry mustard
1 ts Salt
1/4 ts Freshly ground pepper
1 Plum tomato; diced
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)
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