Savory Bread Pudding II: Sausage

1. 1

   Dice or thinly slice sausage.

2. 2

   Saute until fat is rendered and the sausage is browning.

3. 3

   Remove sausage and saute vegetables till soft.

4. 4

   If needed, add some olive oil.

5. 5

   Beat the 6 to 8 eggs, and mix in the dairy.

6. 6

   Milk is fine, whole milk is better, and half-and-half is divine.

7. 7

   Evaporated milk also works fine.

8. 8

   Tear (or cut) the bread into smallish chunks.

9. 9

   Think crouton-sized.

10. 10

    Mix all ingredients in a large bowl.

11. 11

    Add salt and pepper to taste.

12. 12

    Leave it to soak in the fridge for at least an hour; overnight is better.

13. 13

    The staleness of the bread will help it soak faster.

14. 14

    Chicken stock can be used in place of 1 cup of dairy for a lighter casserole.

15. 15

    An hour or so before dinner, turn oven to 350 degrees and butter a 9 x 13 pan.

16. 16

    Make sure the ingredients are still well blended, and spoon into the pan.

17. 17

    Bake for 45 minutes to an hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.