Ingredients

 
  • 1 tablespoon olive oil
  • 1 medium yellow onion, minced
  • 1 pound bulk breakfast sausage, crumbled
  • 10 large eggs
  • 3 cups milk
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 1 loaf day-old brioche or country white bread, cut into 1-1/2 inch cubes (about 12 cups)
  • 2 cups shredded sharp cheddar cheese (about 8 ounces)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, minced
  • 1 pound bulk breakfast sausage, crumbled
  • 10 large eggs
  • 3 cups milk
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 1 loaf day-old brioche or country white bread, cut into 1-1/2 inch cubes (about 12 cups)
  • 2 cups shredded sharp cheddar cheese (about 8 ounces)
 

Time:

 

Serves: 6 - 8

You can find more in the book.

Breakfast Bread Pudding

Heat olive oil in a medium skillet over medium heat. Add the onions and saute until translucent, about 7 minutes. Add the sausage and brown, stirring to break up lumps, about 5 minutes. Using a slotted spoon, transfer to a shallow bowl and cool to room temperature.

In a large mixing bowl, whisk the eggs, milk, salt, pepper and garlic powder. Stir in the bread, sausage mixture and cheese.

Butter a 13 by 9-inch baking dish, pour in the pudding and cover with foil. Let the dish sit in the refrigerator for at least 1 hour and up to overnight.

Preheat the oven to 350°.

Bake the pudding, still covered, for about 45 minutes. Remove foil and bake 10 or 15 minutes more, until browned. Serve mmediately.