Our local newspaper had an article about make-ahead breakfasts for Christmas morning. Al immediately was attracted to the french toast and coffee cake, but I was intrigued by this one. We always have yogurt for breakfast, so I wasn’t really interested in breakfast food, but I thought that with just a little bit of tweaking, this would make a great main meal for dinner. I added some sausage and, for some kick, the chilies, and this turned out to be absolutely delicious. All it needs is a salad to make us a complete meal. Al loves it, and has already asked me to make it again.
1 large loaf sourdough french bread
Cut bread into cubes. Spray a large baking pan with non-stick cooking spray and layer 3/4 of the bread cubes in the pan.
1 onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
6 jalapenos, diced
1 lb pre-cooked spicy sausage, sliced
1 8 oz pkg brie, cut into small cubes
Spray a frying pan with non-stick cooking spray and saute vegetables until they are transparent and start to brown around the edges, don’t over-cook. Spread veggies evenly over the bread, layer sausage and brie evenly over the veggies. Add remaining bread cubes evenly over the top.
4 C non-fat milk
3 T dijon mustard
2 t italian seasoning
1/2 t salt
1/2 t fresh ground pepper
Beat together until fluffy and totally mixed. Pour over bread/veggie layers, cover and refrigerate over night. Bake at 350 degrees for 45 minutes covered, and then for 45 minutes uncovered.