Description: Serve this bread pudding for First Breakfast or Second Breakfast, not for dessert (probably)!
Submitted by: Elerrina on 2002-09-09 17:59:28
Serves: 8 to 12 depending on if it's First Breakfast or Second Breakfast
Prep Time: 2 to 3 hrs or overnight
Difficulty: Easy
Ingredients
3/4 lb. (12 oz.) pork sausage (cooked and crumbled)1 firm apple (Granny Smith perhaps), coarsely chopped
10 cups bread cubes (dry)
1/2 to 1 cup raisins (cranberries are good, too)
1 qt. milk (low- or non-fat is good)
1 cup egg substitute OR 4 lg. eggs
2 tsp. cinnamon
2 tsp. vanilla extract
1/2 cup sugar
Sweetened vanilla yogurt to top with
Instructions
Cook the sausage first,crumble and put aside. Chop the apple.Mix the last 5 ingredients (milk, egg & spice mixture), and pour over the bread and other ingredients (except the yogurt). Toss lightly. Allow to sit a few minutes, then toss again. Repeat until all bread is thoroughly moistened and most of the milk is absorbed. Stir to re-distribute the raisins. You can bake it then or allow to sit (covered) refrigerated overnight. Sitting overnight is best.
Spray the pan with a non-stick spray.
Bake in a large (5 qt.) casserole dish @ 350 degrees for 1 1/2 hours or until a knife inserted comes out clean (the custard test). Cover if it begins to brown too much on the top. You might want to put the casserole dish in another pan of hot water (a water bath) to reduce browning.
OR
Bake in a 9x13 inch pan for 1 hour, or until custard is set.
Serve with a dollop of yogurt on top, or warmed applesauce & cinnamon, or even pancake syrup.
1 Comment
Sausage in bread pudding? Well, now there’s something I’ve never heard of before. Still, it looks good. I’m going to have to try it someday.