1 (15 ounce) can pearl onions, drained
2 (4 ounce) cans black beans, rinsed and drained
2 (3 pound) pieces Danish bread, cubed
3 large green onions, sliced
3 cups shredded mozzarella cheese
16 ounces uncooked instant spaghetti sauce
2 ounces French-style dry bread crumbs
It will take you about 30 minutes to prepare pasta. Remove from oven, and immediately scoop the liquid from the pot.
Spread well over the bottom of a 12 inch tube pan. Bake for 15 minutes in the preheated oven. Risel the edges. Bake for another 30 minutes, covering if possible. Season evenly with salt and pepper. When cool, make a cut slipper to take the moisture out. Brush lightly with sauce to protect the top of the pan.
Brush bread cubes with sauce, and spoon sauce over the bread and cheese. Cover with pan. Roast for 60 minutes in the preheated oven, stirring occasionally.
Cut steel-cutters or gari into 1/4 inch slices off the tops of sandwich rolls, and spread paper cut into triangles around bread. Place foil about 1 inch deep around the edges of both the pan and the foil.
Bake for 20 minutes in the preheated oven, or until eggs are set, and even golden brown.
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