Uses for old pumpernickel bread
Hey, Randy, listen up. (grin)

When someone gives you a bagful of bread scraps left over from a food project that involves star-shaped cookie cutters, what comes to mind? If you're me, it's "bread pudding."

But what if it's pumpernickel bread? Hmm. Well... what about a savory bread pudding?

I bought a pound and a half of apple chicken sausage, a carton of eggs, a pint of cream, and some sharp cheddar cheese. (No, this is not a dairy-free recipe. Yes, I'm experimenting with dairy again; so far, Matthew isn't showing any ill effects.) The sausage was browned in a skillet, then mixed with the bread in a shallow glass baking dish. I beat eight eggs in a bowl with some of the cream, some milk, salt, and pepper -- this was not enough custard, by the way, for a 9x13 pan -- and poured it over the bread and sausage. Then I laid some cheese slices over the top, covered it with foil, and put it in a 375-degree oven for an hour. (Take the foil off near the end for brownage.)

Dinner was delicious!