Breakfast Bread Pudding

2        teaspoons vegetable oil

5 to 6  ounces pre-cooked breakfast sausage, diced

½       cup whole milk

½       cup heavy cream

2        large eggs

2        teaspoons fresh thyme

¾       teaspoon kosher salt

¼       teaspoon freshly ground black pepper

4 to 5  croissants, preferably a couple of days old, cut into 1-inch pieces (about 6 packed cups)

1        cup shredded Cheddar

          Nonstick cooking spray

Nutritional information per serving (1 cup)

Calories 389 (67% from fat) / carb. 19g / pro. 13g / fat 28g / sat. fat 15g /
chol. 169mg / sod. 693mg / calc. 135mg / fiber 1g

Put the oil in a large skillet set over medium heat. Once hot, add the sausage and cook until evenly browned. Remove from heat and cool to room temperature.

Put the milk, cream, eggs, thyme, salt and pepper into a large mixing bowl. Whisk until well combined, and then add the cooled, cooked sausage, croissants and Cheddar. Stir well so
that all of the croissant pieces are fully mixed with the liquid.
Cover and allow to rest in the refrigerator overnight.

Remove the bread pudding from the refrigerator and allow to
sit at room temperature for 30 to 60 minutes.

Lightly coat a 9-inch loaf pan with nonstick cooking spray. Transfer the croissant mixture to the pan. Cover with aluminum foil that has also been sprayed with nonstick cooking spray.
Put the pan onto the tray inside the steamer. Secure lid.

Select Manual, set timer for 1 hour and press Start.
Bread pudding is done when it is nicely puffed and the
internal temperature registers 160°F. Serve immediately.