Foster's Savory Bread Pudding with Sausage and Spinach

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Truly, I’m not a huge fan of breakfast casseroles. They are all pretty similar to me and I’d rather have grits and eggs or pancakes/waffles/french toast. So, when I got to make two this wknd, I had to look for recipes. I made one called Farmer’s Breakfast Casserole, which was good – just needed more salt.  I stillneeded one more.  I knew I wanted it to be stellar.  Sara did NOT disappoint!

Savory Bread Pudding with Sausage and Spinach (9×13 pan)


1 large yellow onion, diced

1/2 lb country sausage

6 oz of fresh baby spinach (2/3 of a bag)

2.5 cups skim milk

2 T dijon mustard

salt/pepper to taste

8 eggs

6 cups french bread (day old, 3/4 loaf of Harris Teeter french bread)

2 1/2 cup Italian shredded cheese

1 T dried italian herbs (or fresh of your choice)

Saute onion in evoo.  While doing that, crack eggs.  Add sausage to pan, break up and brown.  While doing that, cube bread. 

Add spinach to pan and saute till just wilted.  Drain liquid.  Combine eggs, milk, cheeses, mustard, spices.  Soak bread in that.  Add rest.  Pour into 9×13 sprayed pan.  Let sit over night in fridge.  Sit out for 20 minutes in morning (while your oven heats).  Bake at 350 for 45 minutes till lightly browned on top.  Serve!

This is creamy, subtly nutty from cheeses, not too greasy or heavy, and superb taste.