Breakfast Bread Pudding With Sausage Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
-Waldine Van Geffen VGHC42A,
3 cup: French bread, cubed
1/2 lbs: Bulk pork sausage, crumble
1 cup: Onions, chopped
2 tsp: Fresh thymne, chopped or
1/2 tsp: Dried,
10 ounce: 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
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp