Recipe - Breakfast Bread Pudding With Sausage

Waldine Van Geffen VGHC42A
3 cup French bread; cubed
One half pound Bulk pork sausage; crumble
1 cup Onions; chopped
2 teaspoon Fresh thymne; chopped or
One half teaspoon Dried
10 ounce Pk frozen chopped spinach;
thaw squeeze dry
1 One half cup Swiss cheese; shred, divide
9 lg Eggs
3 cup Milk
1 teaspoon Dry mustard
1 teaspoon Salt
One fourth teaspoon Freshly ground pepper
1 Plum tomato; minced

Preheat oven to 325~. Arrange bread in 151/2x101/2" jelyrolly pan. Bake
20 minutes or until crisp. Cool. Meanwhile, brown sausage in large skillet
over mediumhigh 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 3quart 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini