Curried Cornbread Pudding

• 1 sm. red onion, finely chopped
• 1/4 tsp. freshly ground black pepper
• 3 cups shredded mozzarella cheese
• 2-1/2 cup half and half
• 1/2 tsp. ground cumin
• 1/8 tsp. dry mustard
• 1/8 tsp. freshly ground black pepper
• 1 pkg. (12 oz.) mild Roll Sausage
• 4 cups cornbread cubs, day old
• 10 lg. eggs brown eggs
• 1 tsp. ground coriander
• 1/4 tsp. freshly ground ginger
• 1/4 tsp. curry powder
• 4 lg. Granny Smith apples, cored, thinly sliced
• 2 cups canned pumpkin
• 2 cups half & half
• 1/4 cup packed dark brown sugar

1. Preheat oven to 350F.
2. In a large skillet over medium-high heat, saute the chopped onion and sausage until cooked through, about 3 minutes.
3. Stir in the 1/4 teaspoon black pepper, then remove from heat.
4. Drain well.
5. Spray muffin cups with non-stick cooking spray.
6. Divide the cornbread cubes evenly among the 24 muffin cups.
7. Next, layer the sausage, then the cheese.
8. Set aside.
9. In a medium bowl, mix the eggs, half & half, coriander, cumin, ginger, dry mustard, curry powder and 1/8 teaspoon ground black pepper.
10. Beat for 5 minutes.
11. Pour 1/4 cup of the egg-half & half mixture into each muffin cup.
12. Top each muffin cup with 3 apple slices arranged in a pinwheel.
13. Bake uncovered for 25 minutes or until pudding is "set".
14. Remove from oven and let sit 5 minutes before serving.
15. Meanwhile, measure the pumpkin sauce ingredients into a small saucepan, stir together and cook over medium until heated through.
16. Run a knife around the edge of the muffin cups.
17. For each serving, carefully remove 2 "puddings" and set on a plate.
18. Serve warm in a pool of Pumpkin Sauce.

red onion, freshly ground black pepper, mozzarella cheese, ground cumin, dry mustard, freshly ground black pepper, sausage, cornbread cubs, eggs brown eggs, ground coriander, freshly ground ginger, curry powder, apples, pumpkin, brown sugar

Taken from www.foodgeeks.com/recipes/693 (may not work)