Breakfast Bread Pudding with Sausage/Ham
Breakfast Bread Pudding with Sausage/Ham recipe
crumble, or ham
fresh, chopped, or 1/2 teaspoons dried
thawed, squeeze dry, optional
italian plum (roma) tomatoes
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.