BREAKFAST BREAD PUDDING WITH SAUSAGE

• -Waldine Van Geffen VGHC4 2 A
• 3 c French bread; cubed
• 1 /2 lb Bulk pork sausage; crumble
• 1 c Onions; chopped
• 2 ts Fresh thymne; chopped or
• 1 /2 ts Dried
• 1 0 oz Pk frozen chopped spinach;
• -thaw squeeze dry
• 1 1 /2 c Swiss cheese; shred, divide
• 9 lg Eggs
• 3 c Milk
• 1 ts Dry mustard
• 1 ts Salt
• 1 /4 ts Freshly ground pepper
• 1 Plum tomato; diced

Preheat oven to 325~. Arrange bread in 15-1/2x10-1/2" jely-rolly pan.

Bake 20 minutes or until crisp. Cool. Meanwhile, brown sausage in

large skillet over medium-high 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 3-quart 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.