You know how at breakfast you order waffles and sausage and as you are happily dragging everything through maple syrup one of your pals digs into their eggs and you think "I LOVE eggs" then someone else is eating cheesy blintzes and you're all "Oh man I would really like a cheesy blintz" - then you are reduced to mooching bites off everyone and they may not actually want to share ... well here is problem solved. Everything you ever wanted in breakfast in one soft in the middle crunchy on top sweet and savory breafast bonanza. Another plus - you assemble the night before so in the morning just pop it in the oven, get the orange juice glasses chilling and then go walk the dog, do some yoga, run a load of wash, drink too much coffee and breath in the aroma. This is a buxom lass that won't be rushed, she takes a rather long time to bake so keep busy! Or I guess you could go back to bed for ahwile. —aargersi
Test Kitchen Notes
You'll never have to worry about picking sweet or savory at breakfast again. This bread pudding combines the best of both worlds into a delicious, easy-to-make breakfast. It's a balance of sweet and savory wrapped into one delicious, rich package. Feel free to play around with the cream cheese and sage to get it just right for your tastes —Stephanie Bourgeois
one 9x9 behemoth
cut up french bread - about 1/2" - I sliced then hand tear the slices
butter for the pan
In This Recipe
The night before - cook the pork sausage until it is nicely browned (if it's in links, remove the casing)
Mince the sage and toss it with your torn up bread in a large bowl.
Whisk together the eggs, milk, salt and pepper, then pour it over the bread. Stir it around several times, let it sit, stir again. Butter a 9x9 baking dish. Stir the bread again. Most of the liquid should be absorbed. Spread half of the bread mixture in the bottom of the baking dish. Use a slotted spoon to remove the sausage from its pan and spread it over the bread. Now dot the cream cheese in with the sausage. Top with the remaining bread and pour any unabsorbed custard over the top. Cover and stick it in the fridge.
Go to bed. Wake up. Pull the pudding out of the fridge and drizzle the maple syrup over it, then sprinkle the maple sugar. Put it into the oven and turn the heat to 350. Go do stuff (see head note) because this is gonna take awhile - it will turn dark golden brown and crunchy on top and puff up into a nice dome (buxom, remember?) mine took an hour and 20 minutes.
Let it rest for a little bit - then dig in. Cold OJ is great alongside!
I work in databases by day, but creativity is my outlet. Food - imagining it, making it, sharing it. And art, I come from a family of artists and have been collaging in my garage studio. You can see my work on Etsy in my shop AbbiesGarage https://www.etsy.com/shop/AbbiesGarage?ref=search_shop_redirect