BREAKFAST SAUSAGE SAVORY BREAD PUDDING by NancyC            

Makes a 9 x 13″ pan; serves about 8 to 10

• 9 slices of bread, cut into small (3/4″) cubes (about 8 cups of bread cubes; you can use white or wheat bread)
• 1 lb. ground pork sausage, cooked, drained, and crumbled (sometimes I use turkey sausage)
• 1 (6-ounce) jar sliced mushrooms or pieces and stems, well-drained (if you don’t like mushrooms, chop up a medium red or green bell pepper and use that instead)
• 2 1/2 cups shredded sharp cheddar cheese
• 10 large eggs
• 1 cup Half & Half (light cream)
• 1 cup milk
• 1/2 teaspoon onion powder
• 1 teaspoon dry mustard
• 1/2 teaspoon salt

Preheat oven to 350˚F. Grease a 9 x 13″ baking pan; set aside. Cook sausage in a skillet and drain well. Place bread cubes in bottom of greased 9 x 13″ pan. Evenly layer the cooked and crumbled sausage over the bread cubes, then the mushrooms, and then the cheese. In a medium bowl, mix together the eggs, Half & Half, milk, dry mustard, onion powder, and salt. Pour egg mixture over layered ingredients in pan. Cover and refrigerate overnight.

In the morning, let the casserole stand at room temperature for 10 to 15 minutes while you preheat your oven to 350˚F; bake the casserole at 350˚F for 45 minutes or until set. If the top looks like it’s browning too quickly, cover it with foil while it finishes baking. Let stand about 5 minutes before cutting into squares and serving.

Notes: If you want to make this casserole more eggy and less bready, decrease amount of bread used by 1 or 2 slices and use 12 eggs instead of 10. Baking time may be a few minutes longer, but check it at 45 minutes. If you want to cut back on the cholesterol, you can use an egg substitute in this, like Egg Beaters. And using turkey sausage will make it a little lighter too.

Recipe from NancyC | nancy-c.com