Breakfast Bread Pudding

Like everyone else in America, we’re caught up in the Steven Avery documentary on Netflix. We’ve been addicted to this show, huddled under covers, eating this bread pudding. This cozy and comfortable casserole will fortify you against the evils in the world, and for hours of digesting this docu-series.


Breakfast Bread Pudding

1 stale large loaf gluten free bread, cubed (about ten cups of bread)

1 medium onion, diced

8 oz mushrooms, sliced

2 tablespoons butter

1 1/2 lbs maple breakfast sausage

12 eggs

1 cup whipping cream

5 cups broth (chicken)

1 teaspoon salt

1 teaspoon pepper

1 1/2 teaspoon dried sage

Handle your bread cubes. If they are not very dry, toast them in the over before moving forward.

Saute the onion in one tablespoon of butter, remove the onion from the pan and saute the mushrooms in the remaining butter. Saute the breakfast sausage until cooked and crumbled.

You’re going to need a large casserole dish for this one. Pour the bread, the meat, the mushrooms and the onions in the dish. Make sure that you have even distribution of the ingredients in the dish.

Whisk the eggs, the cream, broth, salt, pepper and sage together and pour over the bread. Make sure that the cubes are soaked, if any are above the liquid, press into the liquid.

Bake for 1 hour and ten minutes at 350.


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