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.
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
2 cups chopped yellow onion
1/4 cup apple juice
4 ounces turkey Italian sausage
3/4 cup (3 ounces) shredded sharp cheddar cheese, divided
How to Make It
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.
Preheat oven to 350°.
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.
Add sausage mixture and cheese to bread mixture; 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.
This was really good, even as leftovers (pop in the microwave for 30 seconds). I doubled the sausage (2 links of Jennie-O turkey hot Italian sausage) and added two extra ounces of bread. I also added paprika and extra salt to the batter. I cut into 6 portions instead of 4 and served with a side of veggies. Updated nutrition with changes: Cal: 304 Fat:12 Carbs: 32 Fiber: 1.5 Protein: 17.5
This recipe is a staple for me. I have subbed half a chopped apple and a table spoon of cider vinegar for cider I have used many different kinds of bread I generally use a whole lb of sausage meat but it can be made your own and is just amazing.
Was attracted by concept of a savory bread pudding. We liked it but, as others indicated, it needs something more. We'll used spicy italian sausage but will play with extra spices next time (sage, rosemary, oregano, etc) . I used skim milk which seemed to work fine. I also used bread that was several days old - very stale - and added a splash of extra milk to compensate which worked fine. I believe a second could be made and stuck in the freezer prior to cooking, doubling the benefit w/ the same effort.
This recipe was very simple and yummy! We had the leftovers the next day. I microwaved them for about one minute, then popped them in the toaster oven for three. I thought the recipe was even better the next day!
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