"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Breakfast 'Bread Pudding' Recipe

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This recipe for Breakfast 'Bread Pudding', by , is from The Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anne Cormier

Category:
Category:

Ingredients:  
Ingredients:  
4 ounces bulk country sausage
1 large shallot, chopped
1 medium apple, peeled, cored and chopped (1/2-inch pieces)
2 eggs, beaten
1 cup milk
1/4 teaspoon salt or to taste
1/4 teaspoon cinnamon
1/8 teaspoon pepper
3 cups egg bread (3 average slices), torn into 1-inch pieces
Maple syrup

Directions:
Directions:
Crumble the sausage into a large skillet. Add the shallot and apple. Cook over medium heat, stirring frequently, for 5 minutes, or until sausage is cooked and apple is almost tender. Remove from heat. Beat the eggs and milk together in a large bowl. Add the salt, cinnamon and pepper. Stir well. Add the egg bread. Set aside 10 minutes for the bread to absorb the liquid. Stir in the sausage mixture. Spoon the bread combination into a well-greased 2-quart baking dish. Bake in a preheated 350-degree oven for 45 to 50 minutes, or until knife inserted near the center comes out clean. Serve bread pudding with a light drizzle of maple syrup. Note: If desired, substitute another mild-tasting or slightly sweet bread. Serves 2.

 

 

 

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