Christmas Morning Casserole
- 2 pounds hot or mild sausage
- 8 slices bread – crusts removed
- 3/4 pound grated sharp cheddar cheese
- 8 large eggs- beaten
- 3 cups milk
- 1 1/2 teaspoon salt
- 1 1/2 teaspoon dry mustard
In a large skillet, brown sausage, crumble and drain.
Butter a 9×13 casserole dish. Place bread (torn into bite size pieces) in bottom of dish. Place sausage on top of bread. Sprinkle cheese over top
In a large bowl mix beaten eggs, milk, salt and dry mustard. Blend well. Pour over other ingredients. Cover and refrigerate overnight
The next morning, bake at 350º for 45 minutes uncovered. Slice into squares. Serve.
Overnight Caramel French Toast
1 cup packed light brown sugar
1/2 cup light-colored corn syrup
1/4 cup butter
10 (1-ounce) slices French bread (soft bread such as Pepperidge Farm)
2 1/2 cups 1% low-fat milk
1 tablespoon all-purpose flour
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
2 large eggs
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
Combine first 3 ingredients in a small saucepan. Cook over medium heat 5 minutes or until mixture is bubbly, stirring constantly. Pour mixture evenly into a 13 x 9-inch baking dish coated with cooking spray.
Arrange bread slices in a single layer over syrup in dish.
Combine milk and next 4 ingredients (through eggs) in a large bowl, stirring with a whisk. Pour egg mixture over bread slices. Cover and refrigerate for 8 hours or overnight.
Preheat oven to 350°.
Combine 2 tablespoons granulated sugar and cinnamon. Sprinkle evenly over bread.
Bake at 350° for 50 minutes or until golden. Let stand for 5 minutes before serving.
10 servings (serving size: 1 piece)