Breakfast Bread Pudding with Sausage/Ham
Breakfast Bread Pudding with Sausage/Ham recipe
Yield
12 servingsPrep
20 minCook
1 hrsReady
25 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
french bread
cubed |
*
|
| ½ | pound |
sausage
crumble, or ham |
|
| 1 | cup |
onions
chopped |
|
| 2 | teaspoons |
thyme
fresh, chopped, or 1/2 teaspoons dried |
*
|
| 10 | ounces |
spinach, frozen
thawed, squeeze dry, optional |
|
| 1 ½ | cups |
swiss cheese
shredded, divided |
|
| 9 | large |
eggs
|
|
| 3 | cups |
milk
|
|
| 1 | teaspoon |
dry mustard
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| 1 |
italian plum (roma) tomatoes
diced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
french bread
cubed |
*
|
| 226.8 | g |
sausage
crumble, or ham |
|
| 237 | ml |
onions
chopped |
|
| 1E+1 | ml |
thyme
fresh, chopped, or 1/2 teaspoons dried |
*
|
| 289 | ml/g |
spinach, frozen
thawed, squeeze dry, optional |
|
| 355 | ml |
swiss cheese
shredded, divided |
|
| 9 | large |
eggs
|
|
| 7.1E+2 | ml |
milk
|
|
| 5 | ml |
dry mustard
|
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 1 | each |
italian plum (roma) tomatoes
diced |
|
Directions
Preheat oven to 325℉ (160℃). Arrange bread in 15½x10½ inch jelly- rolly pan. Bake 20 minutes or until crisp. Cool.
Meanwhile, brown sausage in large skillet over medium-high heat; drain on paper towels. (if using ham, you can skip this step.)
Add onions and thyme to skillet; cook until onion is translucent, about 2 minutes. Remove from heat. Stir in sausage or ham, and spinach if using 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.
