We have a tradition of cooking a big, family breakfast every Sunday morning. My husband and I take turns trying out fancy breakfast recipes. The problem is, I'm the night owl of the family. My husband is out of bed at 6am whether it's the weekend or not and my daughter usually gets up between 7-8am. I "sleep in" until 8am if given the chance, so everyone is hungry by the time I stumble downstairs. Which makes for a stressful breakfast making with people "casually" walking in to the kitchen to see if breakfast is ready yet.
That's why I really love the Breakfast Bread Pudding recipe. I can assemble it on Saturday night, sleep in on Sunday, and then pop it in the oven. In 40 minutes or so, breakfast is served. My daughter and husband have barely been able to nag me. Yay!
It would also be a great breakfast solution for guests, because who wants to be the short-order cook when company is over?
Sunday Breakfast Bread Pudding
Adapted from Pioneer Woman's recipe
- 1 yellow onion, sliced thin
- 3 tbsp butter
- 1 pound ground turkey breakfast sausage. I use the kind that comes in a roll, with no casing.
- 1 loaf good Italian bread. Be sure to get the stuff from the bakery. Then let it sit out a day or two so it's a little stale.
- 2 cups jack cheese
- 8 eggs
- 3/4 cup half & half
- In large, cast iron skillet, saute the onions in butter until they are brown and carmelized. Remove from the pan and put on a plate.
- Brown the ground turkey sausage. Set aside.
- Grease a 2 quart casserole dish. Rip the bread up into chunks and cover the bottom of the dish.
- Layer half the sausage over the bread.
- Layer half the onion.
- Layer half the cheese.
- Do it all again.
- Beat the eggs and half & half together. Pour over the casserole.
- Cover the dish with foil and put in the fridge overnight.
- Preheat over to 350.
- Bake the casserole, covered with foil for 20 minutes.
- Remove the foil and continue to make for another 20-30 minutes until the top is golden.