Finished recipe in a cast-iron baking pan, sitting on a wood cutting board.

Beef Sausage, Wild Mushroom and Artichoke Bread Pudding

Name: Beef Sausage, Wild Mushroom and Artichoke Bread Pudding
Prep time: 1 h
Cook time: 2 h 30 min
Yield: 4 Servings
Cuisine: Beef
Ingredients: Basic Country Beef Breakfast Sausage; 1 recipe Basic Country Beef Breakfast Sausage; 1 jar (12 oz) Marinated Artichoke Hearts; 8 oz Assorted Fresh Wild Mushrooms, sliced; 1/4 tsp Salt; 12 oz Cubed Sourdough or French Bread, dried; 1 can (14 to 14-1/2 oz) Reduced-sodium Beef Broth; 1/2 cup 2% Reduced-fat Milk; 2 Eggs, beaten; 1/4 cup Thinly Sliced Green Onions

Recipe and Photo Courtesy of BeefItsWhatsForDinner.com

Makes: 4 servings
Prep Time: 50 - 70 minutes
Cook Time: 2 - 2.5 hours

Ingredients:

1 recipe	Basic Country Beef Breakfast Sausage
1 jar (12 oz)	Marinated Artichoke Hearts
8 oz	Assorted Fresh Wild Mushrooms, sliced
1/4 tsp	Salt
12 oz	Cubed Sourdough or French Bread, dried
1 can (14 to 14-1/2 oz)	Reduced-sodium Beef Broth
1/2 cup	2% Reduced-fat Milk
2	Eggs, beaten
1/4 cup	Thinly Sliced Green Onions

Directions:

Prepare Basic Country Beef Breakfast Sausage. Remove from skillet to large bowl; set aside.
On the grills side burner, preheat the skillet over medium heat until hot.
Stir in mushrooms; cook and stir 4 to 5 minutes or until soft. Drain artichokes, reserving liquid. Coarsely chop artichokes. Stir artichokes and salt into mushroom mixture. Add to sausage mixture.
Combine broth, milk, eggs and reserved artichoke liquid in medium bowl. Pour over sausage mixture; mix well.
Cover and refrigerate about 1 hour or until liquid is absorbed.
Preheat grill to 350°F.
Spray 9 x 13-inch baking pan with nonstick cooking spray.
Place sausage mixture into pan. Cover with aluminum foil and place on cooking grids.
After 40 to 50 minutes, uncover and grill for another 10 to 15 minutes until top is golden brown.
Sprinkle with green onions and serve.