Southwestern Sausage Bread Pudding {Very best make-ahead breakfast casserole!}

BLOG_December 21, 2013

Merry (almost) Christmas! I spent the last day in bed fighting some weird cold/sinus infection while it rained, rained, rained, rained here in Atlanta. Luckily, I had this beautiful breakfast casserole ready to go so my husband had something to stick in the oven. We ate almost half this dish straight out of the oven! This is the perfect make-ahead breakfast dish and great for when you have company and don’t want to spend the morning cooking.

I’ve always been a fan of breakfast casseroles, but this definitely has taken its place as the best one I’ve ever tried. This dish is bursting with flavor and goes great with fresh sliced fruit to make a complete breakfast.

Recipe notes: Although most bread puddings call for day-old bread, I used fresh bread and it was great. I also don’t remove the crust, but that is up to you. I recommend Publix’s White Mountain bread if you have access to a Publix grocer. I didn’t specify cheese type, but cheddar, Mexican blend, Monterey Jack would all be good. Lastly, I used red and orange mini sweet peppers and they were great, plus they look pretty when you slice them thinly.

breakfast pudding

Southwestern Sausage Bread Pudding {Very best make-ahead breakfast casserole!}
 
Recipe Type: Breakfast
Author: from The Splendid Spoonful by Barbara Lauterbach
Serves: 6-8
Ingredients
  • 4 tbsp. unsalted butter
  • 1 (12 ounce) roll spicy sausage meat
  • 6 cups bread cubes (about 12 slices from a country-style loaf)
  • 1 jalapeno, seeded and minced
  • 1 cup fresh, frozen, or canned corn (drained and patted dry)
  • 1/2 cup chopped red bell pepper
  • 2 cups shredded cheese
  • 6 large eggs
  • 2 cups milk
  • S/P
Instructions
  1. Melt the butter in a small saucepan and pour it into a 9 x 13 baking dish, swirling it around to coat the dish with butter. You may want to use a pastry brush to brush the sides of the dish.
  2. Cook the sausage, crumbling and browning, until no longer pink. Remove the meat with a slotted spoon and drain on paper towels.
  3. Layer half of the cubed bread in the buttered dish and sprinkle with half the jalapeno, corn, and bell pepper. Sprinkle with all of the sausage and layer half of the cheese on top. Repeat with the remaining bread, jalapeno, corn, and bell pepper. Top with the remaining cheese.
  4. In a medium bowl, whisk the eggs until thickened, then whisk in the milk. Season the mixture with S/P. Pour the mixture over the contents of the baking dish. Cover with foil or plastic wrap and refrigerate overnight.
  5. Remove from the refrigerator at least 30 minutes before baking. While the dish is coming to room temperature, place the oven rack in middle position and preheat to 350 degrees.
  6. Remove the covering and bake about 45-50 minutes or until puffed and golden, and a knife inserted near the edge comes out clean. Let it rest 10 minutes before serving.
 
Notes
Although most bread puddings call for day-old bread, I used fresh bread and it was great. I also don’t remove the crust, but that is up to you. I recommend Publix’s White Mountain bread if you have access to a Publix grocer. I didn’t specify cheese type, but cheddar, Mexican blend, Monterey Jack would all be good. Lastly, I used red and orange mini sweet peppers and they were great, plus they look pretty when you slice them thinly.

 

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