Title: Breakfast Bread Pudding with Sausage
Categories: Bread Meat Cheese
Yield: 8 Servings
| 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) until center is just set. By novmom@juno.com (Angela
Gilliland) on May 12, 1997