Savory Bread Pudding II: Sausage

• 1 pound Smoked Sausage Or Andouille
• 1 whole Onion, Diced
• 3 stalks Celery, Diced
• 2 whole Bell Pepper, Diced
• 1 loaf Bread, Preferably Stale
• 2 cups Dairy (Milk, Half-and-Half, Or Evaporated Milk)
• 6 whole Eggs (up To 8 Eggs)

1. Dice or thinly slice sausage.
2. Saute until fat is rendered and the sausage is browning.
3. Remove sausage and saute vegetables till soft.
4. If needed, add some olive oil.
5. Beat the 6 to 8 eggs, and mix in the dairy.
6. Milk is fine, whole milk is better, and half-and-half is divine.
7. Evaporated milk also works fine.
8. Tear (or cut) the bread into smallish chunks.
9. Think crouton-sized.
10. Mix all ingredients in a large bowl.
11. Add salt and pepper to taste.
12. Leave it to soak in the fridge for at least an hour; overnight is better.
13. The staleness of the bread will help it soak faster.
14. Chicken stock can be used in place of 1 cup of dairy for a lighter casserole.
15. An hour or so before dinner, turn oven to 350 degrees and butter a 9 x 13 pan.
16. Make sure the ingredients are still well blended, and spoon into the pan.
17. Bake for 45 minutes to an hour.

sausage, onion, stalks celery, bell pepper, bread, milk, eggs

Taken from tastykitchen.com/recipes/main-courses/savory-bread-pudding-ii-sausage/ (may not work)