Spread the bread in an even layer on a large baking sheet and toast until lightly golden brown, turning once, about 10 minutes. Remove from the oven and let cool. Leave the oven on.
In a medium sauté pan, heat the oil over high heat until it begins to shimmer. Add the sausage and cook, breaking it up into small pieces with a wooden spoon, until golden brown, about 5 minutes. Add the green onions and cook until soft, about 2 minutes longer. Using a slotted spoon, transfer to a plate and let cool slightly.
In a large bowl, whisk together the eggs, milk, cream, salt, and pepper. Add the bread, sausage mixture, and cheese and mix until the bread is completely coated in the custard mixture. Let the mixture sit at room temperature for about 20 minutes, mixing a few more times, to allow the bread to absorb the custard.
Divide the bread pudding among the muffin molds and
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