Breakfast Bread Pudding.

Breakfast Bread Pudding

Ree Drummond

1 large yellow onion, thinly sliced

3 tablespoons butter

1 pound breakfast sausage

8 slices of Texas toast

1 red bell pepper, chopped

2 cups grated Monterey Jack cheese

8 eggs

¾ cup half-and-half

Salt and pepper

Dash of cayenne pepper

In a large skillet over medium heat, sauté the onion in 2 tablespoons of butter until golden brown, about 10 minutes.   Remove from plate.  Brown and crumble the breakfast sausage in the same skillet, set aside.  Use the remaining 1 tablespoon of butter to grease a 2-quart baking dish.  Tear the Texas toast into chunks and lay half of them in the dish, and half the crumbled sausage, half the onions, half the red pepper and half the cheese.  Repeat the layers, ending with the cheese and arranging a few chunks of the crust so they stick out of the top.  Lightly beat together the eggs and half-and-half.  Stir in salt and pepper to taste and a bit of cayenne.  Pour the egg mixture over the top.  Cover the dish with aluminum foil and place it in the fridge for several hours or overnight.

Preheat the oven to 350 degrees.  Bake, still covered in foil for 20 minutes, then remove the foil and bake for 10 to 15 minutes more, or until the top is golden brown.  Dish it up and serve immediately.