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Associa Family Cookbook Volume III | 59 1. Trim crusts from bread and cut into 1-inch cubes. Measure 10 cups of cubes, transfer to a large bowl, and set aside. 2. Cook sausages in a sauté pan or skillet, uncovered, over medium heat until browned on all sides, about 5 minutes. Cover and cook, turning occasionally, until sausages are no longer pink in the middle, about 3 minutes. 3. Remove pan from heat and transfer sausages to cutting board and allow to cool. (The fat in the pan should measure about 2 tablespoons; if there's less than that, add a little oil to pan.) 4. Return pan to medium-high heat. Add onions and bell peppers and sauté, stirring frequently, until peppers are brightly colored and crisp-tender, about 3 minutes. 5. Season with sage, salt, and ground pepper to taste, and stir for 1 minute longer. Remove from heat. 6. Cut reserved sausages into ¾-inch lengths and add to the bread in the bowl. Add the ham, parsley, and sautéed vegetables and set aside. 7. In a medium bowl, whisk egg yolks and eggs. Add milk and cream and whisk until blended. Pour the egg mixture over the bread in the bowl and stir gently to combine, thoroughly soaking the bread. 8. Transfer to a buttered 9x13 baking dish, cover, and refrigerate overnight. 9. Remove bread pudding from the refrigerator about 90 minutes before you plan to bake it. Then, preheat oven to 350°F. 10. Bake the pudding on the center rack of the oven until it's set in the middle, puffed, and lightly browned on top, about 50-60 minutes. 11. Remove from oven and reposition rack to about 4 inches below the broiler, then preheat broiler. 12. Sprinkle the cheese evenly over the top and broil until cheese is melted, bubbly, and lightly browned in spots, about 3 minutes. 13. Remove from oven and let stand for 10 minutes before serving. Cut into rectangles or scoop with a spoon. directions Bread pudding originated in the 11th century when English cooks repurposed leftover stale bread.

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