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.

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