Savory Breakfast Bread and Sausage Pudding: Difference between revisions
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New page: {{RecipeSummary |PrepTime=20 min + 1 hr+ soaking |CookTime=45-50 min |Source=Fresh Every Day (pg 24) |Yield=8-10 servings |Rating=Delicious }} === Ingredients === * 2 T unsalted butter, pl... |
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<font style="background:yellow">(TODO)</font> | |||
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[[Category:Sausage]] | [[Category:Sausage]] | ||
[[Category:Delicious]] | [[Category:Delicious]] | ||
Revision as of 23:14, 9 January 2010
| Summary | |
|---|---|
| Prep time | 20 min + 1 hr+ soaking |
| Cook time | 45-50 min |
| Source | Fresh Every Day (pg 24) |
| Yield / serves | 8-10 servings |
| Rating | Delicious |
Ingredients
- 2 T unsalted butter, plus more for buttering the baking dish
- 1 large yellow onion, diced
- 1/2 lb breakfast or Italian sausage, removed from the casing
- 4 c spinach leaves, washed and drained (about 6 oz or 1 large bunch)
- 2 1/2 c milk
- 8 large eggs, lightly beaten
- 2 T Dijon mustard
- 1/2 t sea salt
- 1/2 t freshly ground black pepper
- 6 c day-old country Italian or French bread cut into 1-1/2 inch cubes
- 1 1/2 c shredded Swiss cheese (about 6 oz)
- 1 c grated Parmesan cheese (about 3 oz)
- 2 T chopped fresh thyme leaves
- 1 T chopped fresh rosemary
Preparation
(TODO)
