One thing we love about the Olympics is that it gives us an excuse (as if we needed one) to hang out at home in front of the TV. Get the family into the action and learn about sports you don’t get to see every day. What better way to kick it all off for the day than with a hearty breakfast dish that has everything you crave - eggs, bread, sausage. The beauty of this recipe is it can be prepared the night before, pop the pan in the oven when you wake up and you’ll satisfy the whole family in one swoop. Serve with fresh fruit (try melon with honey mint drizzle), juice and coffee.
Breakfast Bread Pudding
1 16 Ounce Loaf Day Old French Bread (let it dry out of the bag overnight), cut into 1 inch cubes
4 Ounces Cooked Breakfast Sausage, cut into ½ inch slices
½ Yellow Onion, chopped
6 Eggs
1 Cup Half-and-Half or Whole Milk
2 Tablespoons Minced Fresh Thyme
½ Teaspoon Salt
½ Teaspoon Freshly Ground Pepper
Preheat oven to 350°F. Coat a 10-inch pie pan or shallow ceramic baking dish with vegetable oil cooking spray. In a large bowl, combine bread cubes, sausage, and onion. In a medium bowl, whisk together eggs, half-and-half or milk, thyme, salt, and pepper. Pour egg mixture over bread mixture, and stir to combine, making sure all bread is thoroughly coated. Let it sit for about 10 minutes to absorb the liquid. Spoon into greased pan and bake for 30 to 35 minutes or until top is crusty and golden brown.
Serves 6.
