Nutrition Facts

Serving Size 267 g

(Approx. 10 Servings)

Amount Per Serving

Calories	560	Calories From Fat	340

% Daily Value*

Total Fat 47 g	72%

Saturated Fat 21 g	105%

Trans Fat 0.0 g

Cholesterol 260 mg	87%

Sodium 850 mg	35%

Total Carbohydrate 31 g	35%

Dietary Fiber 0 g	0%

Sugars 5 g

Protein	26 g

Vitamin A 15%	•	Iron 15%

Vitamin C 6%	•	Calcium 25%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Savory Breakfast Bread Pudding

Prep Time

25 minutes

Cook Time

15 minutes

Total Time

40 minutes

Serves

10 People

Ingredients

Recipe makes 10 Servings

1 Lb H-E-B Hot Sausage, broken apart

1 cup(s) bacon, diced small

8 large eggs

8 4/5 Oz Orti Di Calabria White Wine Garlic Sauce

2 cup(s) whole milk

2 cup(s) Monterey Jack cheese, shredded

1/4 cup(s) green onions, chopped

3 Tbsp unsalted butter, as needed for greasing pan

1 Lb challah bread, cut into cubes

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Instructions

Preheat oven to 350°F.

Place a medium sized non-stick skillet over medium high heat. Add sausage and bacon, cook until browned and break sausage into smaller pieces.

Once sausage and bacon are cooked, drain off fat and set bacon mixture aside to cool.

In a bowl combine eggs, white wine garlic sauce, milk, cheese, green onions and cooled bacon/sausage mixture together. Whisk until well combined.

Butter a large 9 x 13 inch casserole dish liberally.

Add cubed bread to wet mixture and toss to coat everything well. Pour mixture into casserole dish and press down gently with a spatula.

Let casserole sit for 20 minutes to allow egg mixture to absorb into bread fully. Bake for 20 to 30 minutes or until bread is set and no longer runny in center.

Allow to cool for 15 minutes before cutting and serving. Season to taste as needed.

Source:

H-E-B Cooking Connection

Savory Breakfast Bread Pudding

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