Biscuit Bread Pudding With Sausage And Mushroom Custard
Turmeric, unsalted butter, raisins, ground cardamom, condensed milk and 4 more.
Recipe Summary Biscuit Bread Pudding With Sausage And Mushroom Custard
Start your day with this unique breakfast bread pudding of egg-soaked biscuits baked with sausage, white Cheddar cheese, mushrooms, and parsley.Ingredients | Fruit Pudding Custard1 teaspoon butter1 pound Farmland® Original Pork Sausage Roll1 yellow onion, diced2 cups sliced mushrooms6 cooked biscuits, preferably leftover, torn into large pieces1 ½ cups white Cheddar cheese½ cup chopped fresh parsleySalt and pepper, to taste6 large eggs1 ½ cups half-and-halfDirectionsPreheat oven to 350 degrees F and grease a 9x13-inch baking dish with butter.In large saute pan, over medium-high heat, add sausage and cook, stirring often until browned and almost cooked through, about 5 minutes. Remove, leaving 1 tablespoon of fat in pan, and reserve.Add onion and mushrooms and cook until browned, about 5 minutes. Remove from pan and allow to cool slightly.In large mixing bowl, combine reserved sausage, mushroom/onion mixture, biscuits, Cheddar cheese, and parsley. Toss to combine and season.In separate bowl, whisk together eggs and half-and-half. Pour egg mixture over bread mixture and stir to combine.Place in baking dish and allow to set for 10 minutes at room temperature to allow biscuit to absorb liquid and soften.Place in preheated oven and bake for 20 to 25 minutes, or until golden brown and warmed through.Info | Fruit Pudding Custardprep: 15 mins cook: 30 mins additional: 10 mins total: 55 mins Servings: 6 Yield: 6 servings
TAG : Biscuit Bread Pudding With Sausage And Mushroom CustardBreakfast and Brunch, Eggs,
