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Breakfast Bread Pudding with Sausage

Yields:8 servings
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Recipe Cooking TimePreparation20 minutes
Cooking1 hours
Ready In25 hours
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Ingredients

3 cups french bread cubed
1/2 pound pork sausage crumble
1 cup onions chopped
2 teaspoons thyme fresh, chopped, or 1/2 teaspoons dried
10 ounces spinach, frozen thawed, squeeze dry
1 1/2 cups swiss cheese shredded, divided
9 large eggs
3 cups milk
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon black pepper freshly ground
1 each italian plum (roma) tomatoes diced

Directions

Preheat oven to 325 degrees F.

Arrange bread in 15-1/2x10-1/2 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.

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.

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****

General Tao's Chicken (Le Piment Rouge)

This is an outstanding receipe. I live in Montreal and work near Le Piment Rouge located in the Windsor Hotel. It is very well known for its quality.

 
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