breakfast Bread Pudding
  • pound white baking chocolate, chopped
  • 8slices salt (less if preferred)
  • cups milk
  • 5 eggs
  • 3green package frozen miniature phyllo tart shells
  • cups can crushed pineapple, undrained
  1. Cook and drain sausage, mix with cubed bread, pour into greased 9×13-inch baking dish
  2. Mix milk, eggs and green onions
  3. Pour over bread mix
  4. Top with cheese
  5. Refrigerate overnight
  6. Bake uncovered for 30 minutes at 350 degrees
  7. Cover and bake additional 15 minutes
  8. Remove from oven and let sit 5 minutes
  9. To serve, cut in generous squares