1/2 pound skinless pork sausage
1/2 cup EACH: chopped green onion, red bell pepper
8 cups 1-inch cubes Italian OR French bread (about 3/4 loaf)
1 cup shredded Monterey jack cheese
1 12-ounce can (1 1/2 cups) evaporated milk, undiluted
1 cup solid pack pumpkin
1/2 teaspoon salt
1/4 teaspoon EACH: black pepper, crushed dried sage leaves
Preheat oven to 350 . Grease a 9 by 13 inch baking dish.
In a medium skillet, saute sausage, breaking it up with a wooden spoon, onion and pepper until sausage no longer is pink, 5 to 7 minutes.
Arrange half of bread in greased baking dish and top with half
of cheese and half of sausage mixture. Repeat layers.
In a medium bowl, beat eggs, evaporated milk, pumpkin, salt, pepper and
sage. Pour over casserole and press top layer of bread into custard.
Bake in preheated oven until set, 25 to 30 minutes.