Breakfast Bread Pudding with Sausage

Ready in 1h

Try this Breakfast Bread Pudding with Sausage recipe, or contribute your own.


1 ts Dry mustard
3 c milk
1/2 ts Dried
1 c Onions; chopped
2 ts Fresh thymne; chopped or
1 ts Salt
9 lg Eggs
1 Plum tomato; diced
3 c French bread; cubed
1/4 ts Black Pepper; freshly ground
1/2 lb Bulk pork sausage; crumble
10 oz Pk frozen chopped spinach;
1 1/2 c Swiss cheese; shred, divide

Original recipe makes 8 Servings



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.

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