Italian Pumpkin Strata
|Vegetable oil||1 Tablespoon|
|Sweet italian sausage links||1 Pound, casings removed|
|Chopped onion||1 Cup (16 tbs) (1 Small Sized)|
|Chopped green bell pepper||1⁄2 Cup (8 tbs)|
|Chopped red bell pepper||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), finely chopped|
|Italian bread/French bread||3⁄4 Pound, cut into 1 1/2-inch cubes (12 Cups, About 3/4 Of 1 Pound Loaf)|
|Shredded mozzarella cheese||8 Ounce (2 Cups)|
|Evaporated milk||24 Fluid Ounce (3 Cups, 2 Cans, 12 Fluid-Ounce Each)|
|Canned solid pack pumpkin||15 Ounce (1 3/4 Cups)|
|Ground black pepper||1⁄2 Teaspoon|
|Dried oregano||1⁄2 Teaspoon, crushed|
|Dried basil||1⁄2 Teaspoon, crushed|
|Dried marjoram||1⁄2 Teaspoon, crushed|
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.
COMBINE bread cubes, cheese and sausage mixture in large bowl.
BEAT eggs, evaporated milk, pumpkin, salt, pepper, oregano, basil and marjoram in medium bowl.
Pour over bread mixture, pressing bread into egg mixture.
Pour into 13 x 9-inch baking pan.