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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 ~ Pressure Cooker Recipe
This casserole tastes just like a McDonald's McGriddle Breakfast Sandwich! It's so delicious and easy to make, the whole family is going to love this recipe!
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You can find the written recipe on The Salted Pepper website:
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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:
Bacon and Cheese Bread Pudding [One Pan]
Bacon and Cheese Bread Pudding is the ultimate breakfast leftover meal. Easy and fast to make and so delicious. You can put whatever you have in your bread pudding, it doesn't have to be bacon. Sausage och whatever you have works just fine. Savory bread puddings are amazing and its the perfect dish to make if you have leftover bread. Stale bread works best for bread pudding because they absorb the liquid without being too soggy. I highly recommend you to try this amazingly easy bacon and cheese bread pudding as your next breakfast or brunch dish.
Ingredients for this bacon and egg savory bread pudding:
5 eggs
500 ML milk or half and half (half and half is better)
Salt and pepper to taste
400 grams of stale bread (any type of bread will do)
150 grams of cheese (any type of cheese that melts well)
Bacon (as much as you want) more is better here
Hot to make this bread pudding
Whisk eggs and milk together. Add salt and pepper to taste. Cut the bread in cubes and mix them into the egg/milk mixture. Cut the bacon and fry until medium crispy. Add the bread mixture and fry for about 5 minutes, press bread pudding mixture down with a spatula to make it brown more evenly. Put the pan with the bread pudding in a preheated oven at 200 degrees celsius for about 20 minutes. If you don't have an oven you can cook the bread pudding finished on the stove, just fry it on low for about 10 minutes on each side.
Enjoy!
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Cooking with a Coastie: Savory sausage and cheese bread pudding
Chief Petty Officer Benjamin Murray demonstrates how to make savory sausage and cheese bread pudding. Murray is a culinary specialist instructor at Training Center Petaluma in Petaluma, Calif. U.S. Coast Guard video.
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Savory Breakfast Bread Pudding
Oh you Gotta try this! Savory Breakfast Bread Pudding. Bread pudding with Eggs, Mushrooms, Bell Peppers, Green Onions, Sausage, Bacon and Cheese. This will hit that spot when you need to Break the Fast.
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Ingredients:
1 Lb Jimmy Dean Hot Sausage
1 C bacon, diced small(about 10-12 slices)
8 large eggs, beat lightly
3 C Half and Half
2 C grated cheddar cheese(I use Tillamook sharp white cheddar)
1/2 C green onion, chopped
1/2 C chopped red bell pepper
8oz sliced mushrooms
2 Tbls butter
1 Lb French bread or Challah bread, cubed
Note: if you remove the crust from the bread you will need more than 1 loaf to make 1 Lb of cubed bread. Place the cubed bread on a sheet pan and bake at 225F for 1 hour to dry out the bread. This can be done several days ahead and placed in a gallon freezer bag after cooling.
1. Place a medium sized skillet over medium heat. Add sausage and cook until browned and break into smaller pieces. Remove to a small bowl. I actually did this step the day before to save time and placed in a container or plastic freezer bag in the refrigerator.
2. Add the bacon to the skillet and cook until crisp. Remove and drain
3. Add butter and mushrooms to the skillet over medium heat and cook until mushrooms are browned. Sprinkle lightly with salt and pepper. Add the bell pepper to the skillet and sauté until softened. Remove mushrooms and bell pepper to a small bowl
4. Place the cubed bread in a large bowl
5. Add half and half, eggs, mushrooms & bell pepper, green onion, sausage, cheese and 1/2 of crisp bacon. Mix until everything is coated well
6. Butter a 9 X 13 casserole dish liberally. Pour mixture into the casserole dish
7. Cover the dish with foil and let casserole sit at room temperature for 1 hour if you are going to cook same day or place in the refrigerator overnight and cook the next morning.
8. If casserole was in the refrigerator overnight remove next morning and let sit at room temperature for 1 hour
9. Preheat the oven to 300F. Place the foil covered casserole in the oven for 30 minutes
10. Remove the foil from casserole and Raise oven temperature to 350F. Cook for another 30 minutes or until bread is set and doesn’t look wet or runny
11. Remove from oven and let sit for 15 minutes before serving
12. Garnish with remaining crisp bacon and chives. May also top with a dollop of crème fraiche or sour cream
13. Serve with salsa on the side