Savory Bread Pudding With Sausage And Escarole

By Sunset
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2 tablespoons olive oil

1 onion (10 oz.), peeled, cut in half, and thinly sliced crosswise

2 cloves garlic, peeled and minced or pressed

1 pound fresh mild or hot Italian sausage (about 4 links), casings removed

4 ounces escarole (see notes), rinsed, tough white parts removed, and thinly sliced

2 cups whole milk

4 large eggs

1 cup shredded Gruyère or Swiss cheese

10 cup 1- to 2-inch cubes French or country-style bread (1 lb.; crusts removed)

1 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon fresh-grated nutmeg

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