Breakfast Bread Pudding With Sausage

Ingredients

3 cup french bread, cubed 1/2 lb bulk pork sausage, crumble 1 cup onions, chopped 2 tsp fresh thymne, chopped or 1/2 tsp dried 10 oz pk frozen chopped spinach, thaw squeeze dry 1 1/2 cup swiss cheese, shred, divide 9 large eggs 3 cup milk 1 tsp dry mustard 1 tsp salt 1/4 tsp freshly ground pepper 1 plum tomato, diced	Advertisements

Preparation
 
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.

 

 
Servings:
8

 

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