Texas Toast Breakfast Bread Pudding

I made this for Sunday school this morning, and everyone seemed to enjoy it.
While it was very similar to most breakfast casseroles, the Texas toast and Monterrey Jack and Colby cheese blend provided just a bit of twist on taste.
Let me know if you try it and have suggestions for changes!

  Texas Toast Breakfast Bread Pudding

Texas Toast Breakfast Bread Pudding

1 (13.5 oz.) box frozen Texas toast with cheese, thawed (I used New York Brand's Five Cheese Texas Toast)
1 pound ground sausage, browned and drained
2 cups Monterrey Jack and Colby cheese blend, divided
8 eggs
2 cups of milk
1 -2 teaspoon dry mustard
3/4 - 1 teaspoon salt

Spray a 9x13 baking dish with cook spray.
Cut thawed bread slices into cubes. Layer half of cubes into prepared dish.
Top bread cubes with half of browned sausage.
Sprinkle one cup of the cheese over the sausage.
Repeat layers.
In a mixing bowl, combine eggs, milk, mustard and salt; pour over layers.
Cover with foil and refrigerate for several hours, or overnight.
Place covered casserole dish in oven. Turn temp to 325. Bake for about 45 minutes. Uncover and bake a few minutes more, until top is golden brown.

1 comment:

  1. I added 1 cup green pepper 1/2 cup green chiles or jalapenos and 1 cup chopped onion, then add 1 teaspoon chili powder in with the eggs. My husband says it is his favorite.


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