If you love the taste of Thanksgiving stuffing, this little hand-held savoury bread pudding will be your new favourite breakfast. It’s a delicious treat for your morning walk, and you can make it ahead, so you’re up and out the door quickly.
185 g breakfast sausages (about 6 small)
1 small apple, grated
1 tsp chopped fresh thyme (or ¼ tsp dried)
¾ cup milk
4 cups day-old white bread, cut into ½-inch cubes (see Tip)
1 cup grated Swiss cheese, divided
Freshly ground black pepper
1. Squeeze the sausage meat out of the casings. Discard casings. Cook sausage meat in a medium non-stick frying pan over medium-high heat, breaking it up with a wooden spoon. When the meat is almost cooked, add apples, and cook another 3–5 minutes or until apples are tender. Stir in thyme, and remove from heat. Cool for 15 minutes or so.
2. Whisk eggs and milk together in a large bowl. Add sausage mixture and stir well. Add bread cubes and stir well. Cover and refrigerate at least 1 hour or up to 24 hours.
3. Preheat oven to 375°F. Spray a 12-cup muffin tin with cooking spray. Stir half of the grated cheese into bread mixture, and season with pepper. Divide the mixture evenly among the 12 muffin cups. Top with the remaining cheese. Bake for 20–25 minutes or until cups are bubbly and golden at the edges. Run a knife around each bread pudding to loosen from tin. Serve them immediately or reheat in microwave individually for about 1 minute or in oven at 275°F for about 20 minutes. Makes 12.
Tip: Really do use white bread for this—grainy breads don’t turn out as well.