Preheat oven to 350 degrees. In a large skillet over medium-high heat, saute the chopped onion and sausage until cooked through, about 3 minutes. Stir in 1/4 teaspoon black pepper, then remove from heat. Drain well.

Spray muffin cups with non-stick cooking spray. Divide the cornbread cubes evenly among the 24 muffins cups. Next, layer the sausage, then the cheese. Set aside.

In a medium bowl, mix the eggs, skim milk, coriander, cumin, ginger, dry mustard, curry powder and 1/8 teaspoon ground black pepper. Beat for 5 minutes. Pour about 1/4 cup of the egg-milk mixture into each muffin cup. Top each muffin cup with 3 to 5 apples slices arranged in a pinwheel.

Bake uncovered for 25 minutes or until pudding is "set". Remove from oven and let sit 5 minutes before serving. For each serving: Run a knife around the edge of the muffin cups. Carefully remove 2 "bread puddings" and set on a plate. Serve warm with a pool of Pumpkin sauce on the side.

Makes: 24 muffin cups = 12 servings

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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