SAVORY SAUSAGE AND CHEDDAR BREAD PUDDING

We had a half pound of Italian Sausage, some cream and a bag full of Italian loaf croutons leftover from the delicious Egg Baguette Bake the other night. How about we make a savory bread pudding?! I cut this recipe in half and was able to put it together with things from the pantry. I have to say that it turned out really well. I put it together at lunchtime and by dinner it was ready to pop in the oven. It was an All Leftover meal — Served with an appetizer of fried mushrooms with horseradish sauce (Char-Bar), and sides from Mac’s Speed Shop (collard greens) and Ruth’s Chris (potatoes au gratin). Pretty darn good meal and the personal satisfaction that I was able to create something from nothing.

Serves 6-8

Ingredients:

• 2 tablespoons unsalted butter, divided
• 1 pound sweet or spicy pork sausage (casings removed)
• 1 medium yellow onion, chopped
• 1 loaf (18 slices) white sandwich bread, such as Pepperidge Farm, crusts removed and cut into 1-inch cubes
• 2-1/2 cups (a little over 1/2 pound) grated sharp cheddar cheese
• 1/2 cup chopped fresh parsley
• 6 large eggs
• 2 cups half-and-half
• Scant teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Directions:

1. Grease a 9 x 13-inch baking dish with butter.
2. In a large sauté pan (preferably nonstick) over medium-high heat, melt 1 tablespoon butter. Add the sausage and cook, stirring with a wooden spoon to break the meat into small clumps, until browned, about 10 minutes. Transfer the sausage to a large mixing bowl, leaving the fat in the pan.
3. Turn the heat down to medium, then add the onions to the pan along with 1 tablespoon of butter. Cook the onions, stirring constantly, until soft and translucent, about 5 minutes. Add the onions to the mixing bowl with the sausage, along with the bread cubes, grated cheese and parsley. Toss well, then spread the mixture evenly into the prepared baking pan.
4. In a medium bowl, whisk together the eggs, half-and-half, salt and pepper.
5. Pour the egg mixture evenly over the bread mixture. Cover tightly with saran wrap and refrigerate for at least a few hours or overnight.
6. Preheat the oven to 350°F. Bake for about one hour, uncovered, until puffed and golden brown. Serve immediately.
7. Note: The cook time is based on cooking the bread pudding directly out of the refrigerator. If it’s left to sit out at room temperature before baking, check for doneness after 45 minutes.

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