Type what you have

Ingredients

• ✓ white bread cube
• breakfast sausage
• margarine
• celery
• onion
• poultry seasoning
• black pepper

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook sausage until brown and crumbly, 5 to 7 minutes. Transfer to a large bowl with a slotted spoon.
2. 2 Pour sausage drippings into a measuring cup; add enough butter to equal 1 cup. Pour into the skillet over medium heat.
3. 3 Sauté celery and onions in butter mixture until onion is tender; do not brown.
4. 4 Stir in 1/3 of the bread cubes.
5. 5 Transfer mixture to the bowl with sausage. Add remaining 2/3 bread cubes, poultry seasoning, and pepper; mix well.

By Elizabeth Ryan

Ingredients

• ✓ white bread cube
• cooking spray
• cream cheese
• egg
• milk
• half-and-half
• maple syrup
• vanilla extract
• confectioners' sugar

Instructions

1. 1 Spray a 9x13-inch baking pan with cooking spray; add bread cubes.
2. 2 In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth. Add eggs, one at a time, mixing well after each addition. Stir in milk, half-and-half, maple syrup, and vanilla until mixture is smooth; pour over bread cubes. Cover and refrigerate, 8 hours to overnight.
3. 3 The next morning, remove soufflé from the refrigerator and let stand at room temperature for 30 minutes. Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
4. 4 Bake soufflé, uncovered, in the preheated oven until a knife inserted in the center comes out clean, about 30 minutes. Serve warm, sprinkled with confectioners' sugar.

By Betty