Beef Sausage, Wild Mushroom and Artichoke Bread Pudding
Who said bread pudding has to be sweet? This bread pudding combines beef sausage with wild mushrooms and artichokes for a savory brunch casserole.
Cook Time: 3 hrs 30 mins
Servings: 10
Ingredients: 9
Ingredients
Basic Country Beef Breakfast Sausage
Preparation
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Step 1
Prepare Basic Country Beef Breakfast Sausage. Remove from skillet to large bowl; set aside.
Basic Country Beef Breakfast Sausage: Combine 1 pound Ground Beef (93% or leaner), 2 teaspoons chopped fresh sage (or 1/2 teaspoon rubbed sage), 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt and 1/4 to 1/2 teaspoon crushed red pepper in medium bowl mixing lightly but thoroughly. Heat large nonstick skillet over medium heat until hot. Add sausage mixture, cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally.Cooking Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
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Step 2
Heat same skillet over medium heat until hot. Stir in mushrooms; cook and stir 4 to 5 minutes or until soft. Drain artichokes, reserving liquid. Coarsely chop artichokes. Stir artichokes and salt into mushroom mixture. Add to sausage mixture.
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Step 3
Combine broth, milk, eggs and reserved artichoke liquid in medium bowl. Pour over sausage mixture; gently fold in bread cubes, mix well. Cover and refrigerate about 1 hour or until liquid is absorbed.
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Step 4
Preheat oven to 350°F. Spray 9 x 13-inch baking pan with nonstick cooking spray. Place sausage mixture into pan. Cover with aluminum foil. Bake in 350°F oven 40 to 50 minutes. Uncover and bake 10 to 15 minutes until top is golden brown. Sprinkle with green onions.
Nutrition Information
330 Calories
4g SAT FAT
20g PROTEIN
3.3 mg IRON
4 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 330 Calories; 126 Calories from fat; 14g Total Fat (4 g Saturated Fat; 3 g Monounsaturated Fat;) 91 mg Cholesterol; 780 mg Sodium; 29 g Total Carbohydrate; 1.5 g Dietary Fiber; 20 g Protein; 3.3 mg Iron; 5.9 mg NE Niacin; 0.3 mg Vitamin B6; 1.6 mcg Vitamin B12; 4 mg Zinc; 35.2 mcg Selenium; 99.3 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Vitamin B6, and Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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