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How To make Breakfast Bread Pudding with Sausage
-Waldine Van Geffen VGHC42A 3 c French bread; cubed
1/2 lb Bulk pork sausage; crumble
1 c Onions; chopped
2 ts Fresh thymne; chopped or
1/2 ts Dried
10 oz Pk frozen chopped spinach;
-thaw squeeze dry 1 1/2 c Swiss cheese; shred, divide
9 lg Eggs
3 c Milk
1 ts Dry mustard
1 ts Salt
1/4 ts Freshly ground pepper
1 Plum tomato; diced
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.
How To make Breakfast Bread Pudding with Sausage's Videos
Breakfast Bread Pudding Easy Recipe (Dollar Tree Magazine)
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This Bread Pudding Recipe recipe was so easy and delicious. You could make it ahead of time and pop it in the oven or is easy to reheat in the microwave for a fast breakfast. Check out these magazines for delish recipes they are from the editors of Relish. You can't go wrong with the price.
Ingredients:
5 cups of bread crumbs, cubed
12 oz of cheese your choice I used cheddar
12 oz of ham diced or thin strips (I used about 1/2lb. sausage, again it could be your choice, just as tasty)
4 tbsp parsley
5 eggs
2 cups half and half, or milk
3/4 cup sour cream
1 tbsp, dry sherry, white wine, or wine vinegar
1 tsp Thyme (I did not have any so I omitted it)
1 tsp onion powder
1 tsp. salt
1 tsp ground black pepper
3 tbsp. butter melted.
Use a 9 x 13 pan, or 8x8 inch baking dish, or equivalent. Bake at 425* for 45 minutes.
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Dean's Sausage Bread Pudding
In a large skillet begin browning your sausage. Once it is about half way cooked, add your onions and celery. Once the meat is all brown, add the garlic and continue cooking for another 2 min. After the garlic is cooked, remove from the heat to cool. - See more at:
Simpol yet Fulfilling Cheesy Bread Pudding with Sausage | SIMPOL | CHEF TATUNG
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Ingredients:
7 slices of loaf bread
1 can evaporated milk (380ml)
4 eggs
½ cup white sugar
½ tspn salt
1 tspn garlic powder
1 tspn dried basil
2 tbspn oil
4 pcs diced hotdog
½ cup diced cheese
Grease the loaf pan with butter
Top with grated cheese
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Try this savory bread pudding at your next feast and wow your tablemates - New Day NW
We love the classics at Thanksgiving like turkey and gravy, but there's nothing wrong with adding something new to the mix!
Like maybe a savory bread pudding with an Italian twist?
Samantha Ferraro from Little Ferraro Kitchen joined us to show us how to make it!
Savory Sausage and Onion Bread Pudding
INGREDIENTS:
Sausage Mixture
-2 links of Hot Italian Sausage or your favorite sausage
-1 tablespoon olive oil
-2 sprigs fresh rosemary leaves finely chopped
-2-3 sprigs fresh thyme leaves removed and chopped
-1-2 sprigs of fresh oregano leaves removed and chopped
-2 garlic cloves chopped finely
-1/2 teaspoon red pepper flakes optional for heat
-3/4 cup red wine such as Cabernet
Caramelized Onions
-1/2 red onion sliced very thin
-2 tablespoons olive oil
Custard
-5 eggs
-1 cup milk
-1 cup chicken stock
DIRECTIONS:
Make the Sausage Mixture
1. For the sausage mixture, drizzle a skillet with olive oil and remove sausage from the casing and breaking up the sausage. Cook sausage until cooked through and caramelized on all sides.
2. Add the chopped rosemary, thyme, oregano, chopped garlic, and red pepper flakes and continue cooking for another 1-2 minutes until garlic is fragrant.
3. Pour the red wine in and use a sturdy spatula to scrape up any meaty bits from the bottom of the pan. Continue cooking for another 2-3 minutes until the wine has reduced, then set mixture aside.
Caramelize the Onions
1. In another skillet, (or you can use the same skillet you cooked the sausage in), drizzle with 2 tablespoons of olive oil and place over medium heat. Add the sliced onions and cook until onions are caramelized and softened, about 10 minutes, then set aside.
Make the Custard
1. In a medium-large bowl, whisk the eggs, milk and stock until well combined.
Assemble the Bread Pudding
1. Drizzle the bottom of a large casserole dish with 1 tablespoon of olive oil and add the cubed bread, sausage mixture and spinach. Pour the egg mixture over the bread and use a spoon to gently mix everything together while gently pressing down so all the bread is soaked in. Top with caramelized onions and grated parmesan cheese and an extra drizzle of olive oil.
2. Scatter the caramelized onions on top and the grated parmesan cheese and drizzle with a bit more olive oil on top.
3. Cover the dish with foil and let pudding soak in the refrigerator for 3 hours to overnight.
4. When ready, leave foil cover on and bake the bread pudding at 400 degrees fahrenheit for 1 hour. Then remove foil and continue to bake for another 10 minutes to brown the top.
When done, remove foil and cool for 10-15 minutes before serving.
Notes
-Bread pudding needs to sit for a minimum of 3 hours and is best made the day before baking.
-To toast bread, cube bread and bake in 350 degree oven for 10 minutes to dry. Can be made ahead of time.
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This Savory Bread Pudding Is Like No Other! - Picker & Ben
David Rose is back and he is making Sausage Mushroom Bread Pudding! Yum!
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