Easter Breakfast Bread Pudding Casserole
- Preheat oven to 350º.
- In a large pan, over medium-high heat, cook sausage until thoroughly cooked, about 7 minutes. Transfer to a large bowl. In the same pan, over medium-high heat, brown bacon until crispy, about 5 minutes. Add bacon to bowl with sausage. Drain all but 1 tablespoon of bacon fat, return pan to medium-high heat. Add garlic and onion, sauté until onions are translucent. Add to sausage mixture.
- Cut bread into 1-inch squares. Add to sausage mixture along with 1½ cups cheddar cheese. Mix thoroughly. Coat a 13x9-inch baking dish with cooking spray. Add bread mixture to dish. Set aside.
- In a large bowl, whisk together eggs, half & half, maple syrup, cinnamon, salt and pepper until combined. Pour over top of bread mixture. Evenly distribute remaining ½ cup cheddar cheese.
- Bake for 45 minutes. Remove from oven and cover with aluminum foil. Bake for an additional 25 minutes. Let rest for 10 minutes before serving.
TIP: For a crunchier casserole, leave bread cubes out overnight to dry. Casserole can be prepared one day ahead; refrigerate overnight before baking.
Recipe Courtesy of Chef Megan, ALDI Test Kitchen