Sausage and Caramelized Onion Bread Pudding

So I made this. It was really easy, and comes together. Baking time is a little long.

The taste was like a combo of breakfast and dinner together because I used Italian Spicy Sausage. D wanted to put syrup on it.

We both enjoyed it and will have again. We had with zucchini.

Sausage and Caramelized Onion Bread Pudding

$1.60 per serving.

If your supermarket offers turkey Italian sausage in the butcher case, purchase one or two links to equal 4 ounces. If starting with a package of several sausages, freeze leftover links up to two months for later use.

Yield: 4 servings (serving size: 1 piece)

1 1/3 cups 1% low-fat milk
1/4 teaspoon dry mustard
1/8 teaspoon salt
2 large eggs
1 large egg white
8 (1-ounce) slices day-old French bread, cut into 1-inch cubes
Cooking spray
2 cups chopped yellow onion
1/4 cup apple juice
4 ounces turkey Italian sausage (used Italian Hot)
3/4 cup (3 ounces) shredded sharp cheddar cheese, divided (not sure why divided)

1. Combine first 5 ingredients in a large bowl; stir well with a whisk. Add bread; toss gently to coat. Let bread mixture stand 20 minutes.

2. Preheat oven to 350°.

3. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add onion to pan; cook 10 minutes, stirring occasionally. Add juice; cook 5 minutes, stirring occasionally. Remove casings from sausage. Crumble sausage into pan; cook 5 minutes or until browned, stirring frequently. Remove from heat; let stand 5 minutes.

4. Add sausage mixture and cheese to bread mixture (added bread mixture to sausage because I used too small of bowl for bread); stir well to combine. Spoon into an 8-inch square baking dish coated with cooking spray. Bake at 350° for 40 minutes or until set and lightly browned. Let stand for 10 minutes before serving.

CALORIES 419 ; FAT 14.6g (sat 7g,mono 4.9g,poly 1.3g); CHOLESTEROL 156mg; CALCIUM 311mg; CARBOHYDRATE 46.4g; SODIUM 892mg; PROTEIN 25.6g; FIBER 2.7g; IRON 3.5mg

Cooking Light, OCTOBER 2009