Savory Breakfast Bread and Sausage Pudding

By bunny_2

Bread Pudding is better when it sits overnight in fridge. This dish is so rich that I like to serve it with a mixed green salad, whether it's for brunch or a light dinner.

Ingredients

• 2 Tbsp. unsalted butter, plus more for buttering the baking dish
• 1 large yellow onion, diced
• 1/2 pound breakfast of Italian sausage, removed from the casing
• 4 cups spinach leaves, washed and drained (about 6 oz or 1 large bunch)
• 1 1/2 cups milk
• 8 large eggs, lightly beaten
• 2 Tbsp. Dijon mustard
• 1/2 tsp. sea salt
• 1/2 tsp. freshly ground pepper
• 6 cups 1 1/2-inch cubes day-old country Italian or French Bread
• 1 1/2 cups shredded Swiss cheese (about 6 oz)
• 1 cuup grated Parmesan cheese (about 3 oz)
• 2 Tbsp. chopped fresh thyme leaves
• 1 Tbsp. chopped fresh rosemary
• Do not use frozen spinach

Details

Servings 8

Preparation

Step 1

1. Butter a 9x13-inch glass baking dish. Melt but don't brown the 2 Tbsp. of butter in a large skillet over medium heat. Add the onion and cook for 3 to 5 minutes, until it is soft and translucent. Add the sausage and cook about 4 minutes, breaking the sausage into pieces as it cooks, until iti is cooked through. Stir in the spinach and saute just until it is wilted, about 2 minutes. Remove the skillet from the heat. Drain off the liquid.

2. Whisk the milk, eggs, mustard, salt, and pepper together in a large bowl. Add the bread and stir to coat. Stir in the sausage, chesses, thyme, and rosemary and pour into the prepared baking dish. Cover and refrigerate for at least 1 hour or overnight.

3. Preheat the oven to 350 F.

4. Twenty minutes before you're ready to bake the bread pudding, remove it from the refrigerator and bring to room temperature. Bake the bread pudding for 45 to 50 minutes, until it is puffy and light golden brown. Remove the bread pudding from the oven and let it sit for about 5 minutes before serving. Serve warm.