Overnight Egg & Sausage Casserole

This is seriously the yummiest morning sausage casserole I've ever had. Flavors blend perfectly!

6 slices of bread, 1 inch cubes
10 eggs, beaten
2 cup milk
3 cups cheese (I use a mix of sharp cheddar and pepper jack
1 lb browned sausage (sometimes I mix regular and hot sausage
salt and pepper
1/4 tsp. dried mustard
1/2 can - 1 can of green chilies

Place cubed bread on bottom of a greased 9x13 inch pan. Spread sausage and cheese over bread. Mix eggs, milk, salt and pepper, and chilies in a bowl and pour over sausage and cheese. Cover and refrigerate overnight. In the morning, bake for 1 hour at 350 degrees.

Blueberry Bread Pudding

This is wicked good...From Taste of Home Simple and Delicious magazine.

3 eggs
4 cups heavy whipping cream
2 cups sugar (but one will do...ask me how I know!?)
3 tsp. Vanilla extract
2 cups fresh or frozen blueberries
1 pkg (10 to 12 oz) white baking chips
1 loaf of French bread, cut into 1 inch cubes

Sauce:
1 pkg (10 to 12 oz) white baking chips
1 cup heavy whipping cream

In large bowl, combine the eggs, cream, sugar and vanilla. Stir in blueverries and baking chips. Stir in bread cubes. Let stand for 15 minutes or until bread is softened.

Transfer to a great 13x9in baking dish. Bake, uncovered, at 350 for 50-55 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving.

For sauce, place baking chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over baking chips; whisk until smooth. Serve with bread pudding.

Yum! Very rich, but oh so good!