Savory Sausage and Cheese Bread Pudding
- 2 tablespoons extra virgin olive oil
- 1 large onion, chopped
- 1 medium red bell pepper, cored, seeded, and chopped
- 1 pound sweet Italian pork or turkey sausage, casings removed
- 6 large eggs
- 2 tablespoons Dijon mustard
- 1½ teaspoons Italian herb seasoning
- ½ teaspoon salt
- ÂĽ teaspoon freshly ground black pepper
- 1 quart milk
- 12 slices day-old, firm white sandwich bread, crusts trimmed
- 2 cups (8 ounces) shredded sharp cheddar cheese
Instructions:
Here’s a carefree, delicious way to serve Christmas brunch. Layers of bread with sausage and vegetables, held together with a cheesy custard, this is sometimes called strata.
- In a large skillet, heat the oil over medium heat. Add the onion and red pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes. Add the sausage and cook, breaking up the sausage with the side of a spoon, until the sausage loses its pink color, about 10 minutes. Drain off any liquid in the skillet and set the sausage mixture aside.
- In a large bowl, whisk together the eggs, mustard, Italian seasoning, salt, and pepper. Gradually whisk in the milk. Set aside.
- Lightly butter a 13 × 9-inch glass baking dish. Line the bottom of the prepared dish with the bread slices, trimming to fit if necessary. Sprinkle the bread with half of the cheese, then spread with all of the sausage mixture. Top with the remaining bread slices. Slowly pour the egg mixture over the bread, allowing it to soak in. Sprinkle the top with the remaining cheese. (The pudding can be prepared the night before, covered tightly with plastic wrap and referigerated.)
- Position a rack in the center of the oven and preheat to 325°F. Uncover the pudding and bake until a knife inserted in the center of the pudding comes out clean, about 1½ hours. Let stand for 10 minutes before serving.