Amir and I are both knee-deep, or maybe it’s thigh-high, in holiday preparations. The fall is our favorite month for respective reasons, but the fact that food and festivities abound is a large part of it. Tomorrow is Thanksgiving! Can you believe it? For many of you, the last day or so has been all about shopping and cooking. If you lucked out, you spent that time watching other people shop and cook. Regardless, the holiday madness is around you, and you’ve probably been sucked in. Just remember to breathe, delegate, and most of all, eat well! These Alexia Foods Sweet Potato Rolls are a good place to start.
To be honest, Thanksgiving started a bit early for one of us. Amir and a couple of his friends hosted their annual Pre-Thanksgiving Feast–a full evening of eating, drinking and eating with more than 50 people and a nearly equal number of dishes. It was a feast in all sense of the word. Unfortunately, I had to work, so I missed the entire affair. Sadness reigned supreme. The dish that I planned to make as my contribution featured Alexia Foods‘ newest product in the line–Sweet Potato Rolls. When I told Amir that I would bring the dish, he agreed it would be a good way to change up the bread-as-a-side-dish addition. I thought it would be a great way to show how a dinner dish could easy work for breakfast as well, especially during the holidays.
Even though I was unable to attend the dinner itself, I made my way to Amir’s home that same night and brought half of the leftover bread pudding with me. What is the day after Pre-Thanksgiving without leftovers? Even the next day, the savory bread pudding held a satisfying moist texture and heightened flavor. Of course, bread pudding is quite easy to adapt. You could use mozzarella or fontina cheese, or add sun-dried tomatoes and mushrooms for a few extra vegetables. If you really wanted to get crazy, try a mix of two different types of bread or leftover rolls from your own Thanksgiving. This could easily be a Black Friday breakfast waiting for you at home after you brave the morning shopping crowds. If you dare to be out that early, you deserve it.
Just one note friends. Somehow the photos of the final, baked and served bread pudding have disappeared! Surely they will pop up, right? Many apologies for the missing shot, but from the photo below, you can probably just see it in your mind right now. Happy Thanksgiving to you and your’s!
Italian Sausage and Spinach Bread Pudding - Serves 6 to 8
- 10.5 ounce bag Alexia Foods Sweet Potato Rolls
- 2 tablespoons olive oil
- 2 large shallots, diced
- 1 large green bell pepper, diced
- 1 pound sweet Italian sausage, casings removed
- 12 ounces fresh spinach
- 2 cloves garlic, minced
- 3 scallions, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1 tablespoon fresh thyme, chopped
- 1/4 cup fresh parsley, chopped
- 2 1/2 cups milk
- 5 eggs, lightly beaten
- 1 cup shredded fontina cheese
- Non-stick spray
- 1. Place the frozen sweet potato rolls on a baking sheet and cook for 12-13 minutes in an oven preheated to 350 degrees. Remove from the oven. Once cool to the touch, cut into 1/2-inch cubes.
- 2. Heat the olive oil in a shallow, wide pan. Once hot, add the shallots and green peppers, cooking for 3-5 minutes, or until translucent and soft. Add the Italian sausage and continue cooking for another 10-12 minutes, breaking up the meat into small pieces, until browned and cooked through.
- 3. Stir in the spinach and garlic and cook until the greens have wilted, about 2-3 minutes. Remove from heat and and stir in the scallions, salt, pepper, red pepper flakes, thyme and parsley. Set aside to cool slightly.
- 4. In a large bowl, whisk the milk and eggs together until combined. Stir in the fontina cheese and cubed sweet potato rolls, followed by the sausage and spinach mixture.
- 5. Spray at 9-inch x 13-inch baking dish with non-stick spray and pour the bread pudding mixture into the dish. Slide into an oven preheated to 375 degrees. Bake for 35-40 minutes or until set at the edges and just barely loose in the center. Remove from the oven and allow to cool for 10-15 minutes before serving.
Click HERE for the printable recipe.
If you want to become an Alexia Ambassador, sign up for Alexia Rewards! Points turn into coupons and prizes that you can use to enjoy Alexia Foods products. For more interesting information, check out the first installment of our interview with Alexia Foods’ main potato producer in Washington state. We’ll have the second part next week!
Disclaimer: We are part of the Alexia Foods Tastemaker Program and received samples and compensation for participation. All opinions given are our own. Information and photos provided by Alexia Foods.Pin It
Other recipes you may enjoy...
Deryn’s Test Kitchen
Gabe and Chris’ Test Kitchen
A Pre-Thanksgiving Feast
Kate’s Test Kitchen
Zack’s Test Kitchen