Day After Thanksgiving Easy Breakfast: Savory Bread Pudding

During the holidays, in addition to cooking a big meal, we often need to provide a cozy breakfast the next morning. Here is a super easy and satisfying savory bread pudding you can make the night before and pop into the oven in when you wake up. It’s got all the ingredients for a full breakfast, just add coffee!

Serves 6-8

Ingredients:

1 baguette, cut or torn into 2” pieces

6 eggs lightly beaten

4 cups cream or half and half

4 Italian sausages, casings removed (mild or spicy, or 2 of each)

8 oz. gruyere cheese shredded

8 oz. frozen spinach or kale, defrosted

2 TBL butter, softened

Salt, pepper, nutmeg

1. Generously butter a 9×12” ovenproof pan
2. In a wide skillet cook sausage until no longer pink, crumbling into pieces
3. Put spinach or kale into a dishtowel and wring out as much liquid as possible
4. Beat eggs lightly and add cream, mix well, add 1-2 tsp of salt, and 4-6 grinds of fresh pepper
5. Add spinach , sausage, and cheese to egg mixture
6. Distribute bread in pan, pour egg mixture over bread
7. Cover baking dish well, and refrigerate overnight
8. When ready to bake, remove pan from refrigerator, and let sit 30-45 minutes while oven pre-heats to 350°F
9. Press down on casserole to make sure it is moist throughout
10. Put pan on a sheet tray and bake for one hour, or until pudding is puffy and top is starting to brown.

For more recipes from Nancy, check out http://chefslastdiet.com

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