Make this recipe Saturday night and sunday morning breakfast is easier than ever. Serve with fruit for breakfast or a salad for lunch.
I found several recipes similar to this one that called for various kinds of sausage. I wanted to keep it healthier and decided to make my own turkey sausage. I followed the herbs through the rest of the dish as well. This was delicious! It makes 8 generous servings at 10 WWPP each.
Turkey Breakfast Bread Pudding
8 oz. ground turkey
1 TBSP olive oil
2 TBSP fresh sage leaves, chopped
2 TBSP fresh rosemary, chopped
1 medium onion, chopped
6 oz. day old bread (I used about 3 oz of left over french bread and 3 oz of regular whole wheat sandwich bread)
2.5 cups fat free half and half
1 tsp fresh ground black pepper
1.5 tsp kosher salt
2 tomatoes, diced, seeds and liquid removed
8 oz. Swiss cheese, grated
4 oz. cheddar cheese, grated
Brown turkey in the olive oil. Add 1 TBSP each of the sage and rosemary, and a pinch of salt and pepper.
Cut the bread into half inch pieces.
Mix the eggs, half and half, salt, pepper, and remaining sage and rosemary.
Spray a 13 by 9 inch glass casserole dish with non-stick spray. Layer half the bread, half the turkey, half the tomatoes and half the cheese. Add a second layer with the remaining ingredients. Slowly pour the egg mixture over the top. Cover and refrigerate overnight.
Preheat the oven to 350 degrees. Uncover and bake 40 minutes or until golden brown. Let stand 10-15 minutes before serving.