Bread pudding doesn't have to be sweet and served as a dessert. Leftover baguettes or sour dough bread from the night before can be transformed into a delicious breakfast meal. This recipe has all sorts of possibilities; use your imagination and what's leftover in your refrigerator.
Nonstick cooking spray
1 Tablespoon extra-virgin olive oil
1 (8-ounce) package mushrooms, diced
1/2 - 1 medium onion, diced (Our family likes onions, so I use the whole medium onion)
1 pound sweet, mild or hot Italian sausage, removed from casing
1 pound breakfast sausage
Handful of fresh spinach, rinsed and patted dry, optional
2 cups milk
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 baguette or sour dough bread, day old, cubed
Cheddar cheese, for topping, optional
Note: You can also use a 12 cup muffin tin for individual servings. Just line the muffin tins with cupcake liners or spray with nonstick cooking spray and set aside. Then, when mixture is ready, ladle the bread pudding into the individual muffin tins and bake at 325 degrees F. until they are set, approximately 30 to 35 minutes. Remove the puddings from the muffin tins to a serving platter and serve. These individual savory muffins freeze well, too.
Note: You could add 1 cup diced orange, red, or green bell peppers to sausage mixture and sauté.
Note: You can substitute turkey sausage, two egg whites for one of the whole eggs, one-half of a whole grain baguette, and 1% milk. If you make these substitutions, each serving comes to approximately 136 calories per serving or muffin.