This pudding can be assembled in advance and refrigerated overnight. Take it out of the fridge about an hour before popping it in the Sun Oven or it will take a little longer to cook.
Sun Oven Savory Bread Pudding
(Adapted for the Sun Oven from Weight Watchers One Pot Cookbook)
2 cups milk
3 large eggs
1 loaf whole wheat French bread, crust removed and cut into 1 1/2-inch cubes (about 5 cups)
1/3 cup shredded Cheddar cheese
1 tablespoon olive oil, divided
1/2 pound Italian-style sausages, thinly sliced
2 red bell peppers, cut into thin strips
1 onion, thinly sliced
2 cloves garlic, minced
2 leaves fresh sage
Set Sun Oven out to preheat. Spray a rectangular baking dish with cooking spray
Whisk together milk and eggs in a large bowl. Add bread and Cheddar, tossing until mixed well. Let stand for 15 minutes.
While the bread mixture is resting, heat 1/2 the oil in a heavy frying pan over medium heat. Add the sausages and cook until browned, about 8 minutes. Stir the sausages into the bread mixture.
Add the remaining oil to the frying pan. Add the bell peppers, onion, garlic, and sage leaves. Cook, stirring often, until the onions are softened, about 5 minutes. Remove and discard the sage. Stir the onion mixture into the bread mixture. Spoon the bread mixture evenly into the prepared baking pan. Cover with aluminum foil and a dark tea towel or a silicone lid. Bake in the Sun Oven until a knife inserted into the center comes out clean, 45 minutes to 1 hour.