Bread pudding isn't just for dessert; although, it's quite delightful as such. Make this bread pudding for breakfast, or brinner (we love brinner - breakfast for dinner). Using some French or Italian bread works great. Add more veggies if desired; perhaps some cherry tomatoes, fresh fennel, or a bit of sauteed celery.
Ingredients
16 oz french bread, cut up in 2-3" pcs
4-6 tbsp butter, unsalted, and melted
1 tsp garlic powder
tt salt and pepper
1/2 shallot, diced small (or onion)
2 tsp oil
1/2 tsp nutmeg,
1 tsp thyme, dry
1 tsp basil, dry
tt salt and pepper
12-16 oz chicken apple sausage, chopped bite-size
2 handfuls of spinach, more if desired, roughly chopped
2 oz white wine
4 cups half and half (I've used milk)
11 eggs
1 cup Parmesan cheese, grated
3 tbsp Dijon mustard
tt salt and pepper
Instructions
Read Susie's Tips and Tricks below
1. Preheat oven to 350F.
2. Prepare the bread; brush with melted butter and sprinkle garlic, salt and pepper evenly. Toast in oven until golden brown (approximately 25 minutes). Halfway through toasting, be sure to toss for even, golden pieces. You want a firm product as eggs will soften bread. Remove and set aside once complete.
3. In a large saute pan, add oil, then saute shallot, nutmeg, thyme, basil, salt and pepper on medium heat until softened. Now add sausage, turning as necessary to caramelize and cook thoroughly. As it is finishing off cooking, add a handful of spinach to steam cook. Now toss in the wine and let cook off. Remove pan from heat source and set aside.
4. Begin your 'custard'. Whisk together: half & half, eggs, cheese, Dijon, and salt and pepper.
5. Place dried bread in an oven-safe, lightly greased baking dish. Add spinach/sausage mixture; toss to distribute evenly. Now pour egg mixture over top. Be sure to wet the toast. Cover and refrigerate 3 hours (up to 24 hours).
6. Preheat oven 350F. Remove cover and replace with foil of baking dish. Bake for 30 minutes; remove foil and then continue cooking for 15 more minutes. Let cool a bit before serving.
Susie's Tips and Tricks
Use a sausage of your choice, if needed.
English muffins could be used.
You want a cheese that is stronger when melted; an aged cheddar, Swiss, etc. Some cheeses lack depth when warmed; avoid those.
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