1.   Arrange sausage links on bread cubes so that each serving, when cut, will include one.

2.   Arrange the bread cubes on a baking sheet.

3.   Add sage and lightly toasted bread cubes.

4.   Add the bread cubes, corn kernels and thyme to the pot.

5.   Add the bread cubes, pushing them down into the egg-milk custard mixture.

6.   Add the skillet mixture to the bread cubes and toss gently to mix well.

7.   Add toasted bread cubes and toss with oil.

8.   Add bread cubes and stir to coat with butter, then spread cubes in a single layer.

9.   Add bread cubes and toss to coat.

10.   Add reserved bread cubes, and mix well.