Breakfast bread pudding with sausage
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Waldine Van Geffen VGHC42A | ||
| 3 | cups | French bread; cubed |
| ½ | pounds | Bulk pork sausage; crumble |
| 1 | cup | Onions; chopped |
| 2 | teaspoons | Fresh thymne; chopped or |
| ½ | teaspoon | Dried |
| 10 | ounces | Pk frozen chopped spinach; thaw squeeze dry |
| 1½ | cup | Swiss cheese; shred, divide |
| 9 | larges | Eggs |
| 3 | cups | Milk |
| 1 | teaspoon | Dry mustard |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground pepper |
| 1 | Plum tomato; diced | |
Directions
Preheat oven to 325~. Arrange bread in 15-1/2x10-½" 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.