Bread Pudding with Wisconsin Colby
- 1 pound pork sausage
- 1 cup chopped onion
- 8 cups seven-grain bread, cut into 1-inch cubes
- 1½ cups (6 ounces) shredded Colby cheese, divided
- 4 eggs, slightly beaten
- 3¼ cups milk
- 2 tablespoons chopped fresh sage or 1 teaspoon dried sage, crushed
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
Instructions:
Serve this breakfast casserole with fresh fruit and your favorite morning hot beverage.
- In a large skillet, brown the sausage and the onion; drain. In a large bowl, combine the cooked sausage, onion, bread cubes, and 1 cup of the cheese; toss to combine.
- In a medium bowl, beat the eggs, milk, sage, salt, and pepper. Pour over the bread mixture; mix well. Cover and let stand for 30 minutes, or cover and refrigerate overnight.
- Preheat the oven to 350°F. Lightly grease a 13 x 9-inch baking dish. Pour the bread mixture into the baking dish. Bake for 35 to 45 minutes, or until golden brown and the center is set. Sprinkle with the remaining cheese. Bake another 2 minutes, or until the cheese is melted. Let stand 10 minutes before serving.