This endlessly versatile savory bread pudding is delicious on Christmas morning or year round. It easily converts to gluten free/dairy free. You can make it with sausage of any type (including meatless) and/or your choice of veggies. And lots of eggs of course! This recipe comes from Chrisie’s mother in law, Judy.
Judy’s Christmas Breakfast Bake
1lb sausage cooked and drained (any variety including meatless or 1lb or cooked vegetables or any combination of sausage/veg)
1tsp dried mustard
2-4 slices of bread cubed (4-8 slices gluten free bread depending on loaf size)
2 cups milk (use unsweetened soy, oat, or almond milk for dairy free)
1-3 cups shredded cheese of your choice (dairy free cheeses like Daiya also work)
Ina large bowl, beat together eggs and milk.
Add salt, pepper and dried mustard.
In a large 13×7 baking dish layer bread cubes, sausage/veg and cheese.
Pour egg mixture over top of layers, cover and refrigerate overnight.
In the morning, bake at 350 degrees for 45-50 minutes.