Ingredients
- 1 tablespoon oil (vegetable oil)
- 1 pound Italian sausage (sweet, casings removed)
- 1 small yellow onion (chopped)
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 2 cloves garlic, finely chopped
- 1 pound loaf Italian bread (12 cups, cut into 1 1/2-inch cubes, or French)
- 8 ounces shredded mozzarella cheese (2 cups)
- 2 cans (12 fluid ounces each) Evaporated Milk
- 1 can (15 ounces) pureed pumpkin (not pie filling)
- 4 large eggs
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried marjoram
How to Make
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Step 1: Preheat oven to 350°F. Grease 13 x 9-inch baking pan.
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Step 2: Heat oil in large skillet over medium-high heat. Add sausage, onion, bell peppers and garlic. Cook, stirring to break up sausage, for 7 to 10 minutes or until sausage is no longer pink; drain.
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Step 3: Combine bread cubes, cheese and sausage mixture in a large bowl.
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Step 4: Beat evaporated milk, pumpkin, eggs, salt, pepper, oregano, basil and marjoram in medium bowl. Pour over bread mixture, stirring gently to moisten bread. Pour into prepared baking pan.
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Step 5: Bake for 30 to 35 minutes or until set. Serve warm.
We hope you enjoy this recipe!
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