Happy Holidays!!!! It’s finally here Christmas morning, time to gather around the tree and tear open into all the pretty wrapped packages with the pretty tied bows. The only thing that could make this morning better is a delicious breakfast. This recipe is a favorite of mine for brunches and especially during the holiday season. Not only will it feed a houseful of guests, but is quick to prepare. That way you have time to be with the family, the gifts, and the 24 marathon of The Christmas Story.
Holiday Sausage Bread Pudding
Yield: 8-10 servings
Ingredients:
- 1 loaf of cinnamon raisin bread (homemade or from a bakery)
- 8 oz bulk country breakfast sausage, thawed
- 6 eggs
- 1 quart of eggnog
- 1 tsp freshly grated nutmeg
- 1/4 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 cup pure maple syrup (optional)
Directions:
Pre-heat oven to 350°F. Spray 13×9 pan or larger casserole dish with cooking spray. Place bread on cutting board and cut into 1”- 1 ½” cubes.
Meanwhile, in 10-inch skillet, heat sausage over medium-high heat, stirring constantly, until brown; drain. Sausage should be in small crumbles.
In medium bowl, beat eggs, eggnog and spices until custard is well blended. Place bread cubes in bowl with egg mixture. Stir to coat. Stir in sausage and apple; pour into casserole. Let stand for 30 minutes to 1 hour, letting egg custard soak into the cubes. If you do not have time to let mixture set, than you can take the back of a turner or spoon and press bread down into egg custard until most of mixture is absorbed by the bread cubes.
Bake 35 to 40 minutes or until puffed, golden and knife inserted in center comes out clean. Let stand 10 minutes before serving.
Serve with Maple Syrup
Oh, For Sweet's Sake! 
