- No-stick cooking spray, Pam®
- 8 ounces sweet Italian sausage, Johnsonville®
- 1 package (8-ounce) sliced fresh mushrooms
- 1 tablespoon canola oil, Wesson®
- 1 teaspoon bottled crushed garlic
- 2 cups milk
- 4 eggs
- 1 teaspoon Italian seasoning, McCormick®
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 loaf country-style bread, cut into 1-inch cubes
- Preheat oven to 325 degrees F. Coat twelve 21/2-inch muffin cups with cooking spray; set aside.
- In a large skillet, over medium heat, cook sausage until browned, breaking up lumps. Remove sausage from skillet. Add mushrooms, oil, and garlic to skillet. Cook and stir until mushrooms are lightly browned. Remove from heat and stir in sausage. Let cool.
- In a large bowl, whisk together milk, eggs, Italian seasoning, salt, and pepper. Add cubed bread and sausage mixture to egg mixture; press bread with back of a large spoon to submerge into milk mixture. Let stand for 10 minutes or until bread absorbs milk mixture. Ladle bread pudding mixture into prepared muffin cups and place in a large rimmed baking pan. Carefully pour hot water into the baking pan. Bake for 35 to 40 minutes or until top is golden brown and bread pudding puffs. Serve warm.
- Yields: 12 mini bread puddings
- Preparation Time: 1 hour
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