Breakfast Bread Pudding With Sausage
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Meats | French | Breads, Cheese/eggs, Meats | 8 | Servings |
INGREDIENTS
| Waldine Van Geffen | ||
| VGHC42A | ||
| 3 | c | French bread, cubed |
| 1/2 | lb | Bulk pork sausage, crumble |
| 1 | c | Onions, chopped |
| 2 | t | Fresh thymne, chopped or |
| 1/2 | t | Dried |
| 10 | oz | Pk frozen chopped spinach |
| thaw squeeze dry | ||
| 1 1/2 | c | Swiss cheese, shred divide |
| 9 | Eggs | |
| 3 | c | Milk |
| 1 | t | Dry mustard |
| 1 | t | Salt |
| 1/4 | t | Freshly ground pepper |
| 1 | Plum tomato, diced |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 183
Calories From Fat: 68
Total Fat: 7.5g
Cholesterol: 216.6mg
Sodium: 525.1mg
Potassium: 298.5mg
Carbohydrates: 16.3g
Fiber: 1g
Sugar: 6.7g
Protein: 12.3g