Breakfast Bread Pudding with Sausage

Title: Breakfast Bread Pudding with Sausage
Categories: Brunch, Meats, Cheese/eggs, Breads
Servings: 8
-Waldine Van Geffen VGHC42A

3 c Milk
1 ts Salt
9 lg Eggs
1/2 ts Dried
1 ts Dry mustard
1 c Onions; chopped
1 Plum tomato; diced
3 c French bread; cubed
1/4 ts Freshly ground pepper
2 ts Fresh thymne; chopped or
1 1/2 c Swiss cheese; shred, divide
1/2 lb Bulk pork sausage; crumble
10 oz Pk frozen chopped spinach;-thaw squeeze dry

Preheat oven to 325~. Arrange bread in 15-1/2x10-1/2" jelly-rolly pan. Bake 20 minutes or until crisp. Cool. Meanwhile, brown sausage in large skillet over medium-high heat; drain on paper towels. Add onions and thyme to skillet; cook until onion is translucent, about 2 minutes. Remove from heat. Stir in sausage and spinach to combine; cool completely. Arrange bread in shallow 3-quart baking dish. Sprinkle 1 cup cheese over top, then layer with sausage mixture and remaining cheese. Beat eggs, milk, mustard, in bowl until well blended. Carefully pour into prepared dish; sprinkle top with tomato. (Can be made ahead. Cover and refrigerate up to 24 hours.) Bake 1 hour or until center is just set. Let stand 10 minutes before serving.