In a Casserole Dish
Sausage & Pepper Bread Pudding
2 cups low-fat (1%) milk
2 large eggs
1 large egg white
1 (8-ounce) loaf whole wheat French bread, crust removed and cut into 1½-inch cubes (about 5 cups)
⅓ cup shredded reduced-fat Cheddar cheese
2 teaspoons olive oil
½ pound sweet or hot Italian-style turkey sausages, thinly sliced
2 red bell peppers, cut into thin strips
1 onion, thinly sliced
2 garlic cloves, minced
1 Preheat oven to 375°F.
2 Whisk together milk, eggs, and egg white in large bowl. Add bread and Cheddar, tossing until mixed well. Let stand 15 minutes.
3 Meanwhile, heat 1 teaspoon of oil in 1½-quart shallow flameproof casserole dish over medium heat. Add sausages and cook until browned, about 8 minutes. Add to bread mixture.
4 Add remaining 1 teaspoon oil to casserole dish. Add bell peppers, onion, and garlic; cook, stirring, until peppers and onion are softened, about 5 minutes.
5 Add bell pepper mixture to bread mixture, stirring until mixed well. Spoon into casserole dish and spread evenly. Transfer casserole to oven and bake until topping is browned and knife inserted into center comes out clean, about 25 minutes. Serve hot or warm.
PER SERVING (about 1 cup): 269 Cal, 10 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 100 mg Chol, 541 mg Sod, 29 g Carb, 9 g Sugar, 3 g Fib, 17 g Prot, 204 mg Calc.
FYI The bread pudding can be prepared ahead and refrigerated overnight, then baked as directed. Since the pudding will go into the oven cold, allow a little extra baking time or set the pudding out at room temperature about 45 minutes before baking so it has a chance to warm up.