Sausage Bread Pudding Recipes

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SAVORY SAUSAGE AND CHEDDAR BREAD PUDDING



Savory Sausage and Cheddar Bread Pudding image

A holiday favorite, this make-ahead breakfast casserole brimming with sausage and sharp cheddar is perfect for feeding a crowd.

Provided by Jennifer Segal

Categories     Breakfast & Brunch

Time 1h30m

Yield 6 to 8

Number Of Ingredients 10

2 tablespoons unsalted butter, divided
1 pound sweet or spicy pork sausage (casings removed)
1 medium yellow onion, chopped
1 loaf (18 slices) white sandwich bread, such as Pepperidge Farm, crusts removed and cut into 1-inch cubes
2½ cups (a little over ½ pound) grated sharp cheddar cheese
½ cup chopped fresh parsley
6 large eggs
2 cups half-and-half
Scant teaspoon salt
¼ teaspoon freshly ground black pepper

Steps:

  • Grease a 9 x 13-inch baking dish with butter.
  • In a large sauté pan (preferably nonstick) over medium-high heat, melt 1 tablespoon butter. Add the sausage and cook, stirring with a wooden spoon to break the meat into small clumps, until browned, about 10 minutes. Transfer the sausage to a large mixing bowl, leaving the fat in the pan.
  • Turn the heat down to medium, then add the onions to the pan along with 1 tablespoon of butter. Cook the onions, stirring constantly, until soft and translucent, about 5 minutes. Add the onions to the mixing bowl with the sausage, along with the bread cubes, grated cheese and parsley. Toss well, then spread the mixture evenly into the prepared baking pan.
  • In a medium bowl, whisk together the eggs, half-and-half, salt and pepper.
  • Pour the egg mixture evenly over the bread mixture. Cover tightly with saran wrap and refrigerate for at least a few hours or overnight.
  • Preheat the oven to 350°F. Bake for about one hour, uncovered, until puffed and golden brown. Serve immediately.
  • Note: The cook time is based on cooking the bread pudding directly out of the refrigerator. If it's left to sit out at room temperature before baking, check for doneness after 45 minutes.

Nutrition Facts : Calories 669, Fat 44 g, Carbohydrate 37 g, Protein 32 g, SaturatedFat 20 g, Sugar 8 g, Fiber 3 g, Sodium 1098 mg, Cholesterol 251 mg

SAUSAGE BREAD PUDDING



Sausage Bread Pudding image

This savory, comforting entree from chef Ryan Farr takes inspiration from the dessert menu.

Provided by Martha Stewart

Number Of Ingredients 13

Unsalted butter, for baking dish
8 large eggs
8 cups 1-inch cubes country-style bread, crusts removed
2 cups thickly sliced bacon, cut crosswise into 1/2-inch pieces
1 1/2 pounds cooked Chicken, Apple, and Calvados Sausage, coarsely chopped (about 4 cups)
2 cups peeled, cored, and chopped apple, such as Granny Smith
1 cup chopped yellow onion
1 tablespoon chopped fresh sage
1 teaspoon chopped fresh thyme
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
2 cups grated Gruyere cheese
2 cups warm milk

Steps:

  • Preheat oven to 325 degrees. Butter a large, deep baking dish; set aside.
  • Whisk eggs in a large bowl for about 1 minute. Add bread cubes and toss until fully coated. Set aside.
  • In a large skillet over low heat, cook bacon until fat is rendered and meat is crispy. Add sausage and cook until it just begins to brown. Add apple, onion, sage, and thyme; season with salt and pepper. Cook, stirring, for 1 minute.
  • Transfer sausage mixture to bowl with bread; add 1 cup Gruyere. Slowly add milk, gently folding so that bread maintains its shape. Transfer bread mixture to prepared baking dish; sprinkle with remaining 1 cup Gruyere.
  • Transfer baking dish to oven and bake until golden and bubbly and internal temperature reaches 170 degrees on an instant-read thermometer, about 1 hour and 15 minutes. Remove from oven and let stand 30 to 45 minutes before serving.

SAUSAGE AND LEEK SAVORY BREAD PUDDING



Sausage and Leek Savory Bread Pudding image

Brioche is the secret to this savory dish: The fluffy, eggy bread soaks up the cream and broth to produce a moist, custardy interior. Sausage, leeks and Gruyere are a go-with-everything combination, so this dish will fit right into any holiday buffet.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 13

4 tablespoons unsalted butter
8 cups 1/2-inch cubes brioche, crusts removed
8 ounces sweet Italian sausage, casings removed
1 cup finely chopped butternut squash
4 leeks, white and light green parts only, thinly sliced
1 tablespoon fresh thyme leaves, chopped
Kosher salt and freshly ground black pepper
1 1/2 cups chicken broth
1 cup heavy cream
1/4 cup fresh flat-leaf parsley leaves, chopped
3 tablespoons minced fresh chives, plus more for garnish
4 large eggs
2 cups grated Gruyere

Steps:

  • Preheat the oven to 350 degrees F. Grease six 12-ounce ramekins with 2 tablespoons of the butter and set aside on a rimmed baking sheet.
  • Spread the brioche on a second rimmed baking sheet and bake, tossing halfway through, until lightly browned, about 15 minutes.
  • Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the sausage and squash and cook, breaking up the meat with the back of a spoon, until the sausage is browned and the squash is tender, about 8 minutes. Stir in the leeks, thyme, 1 teaspoon salt and 1/2 teaspoon pepper and continue to cook, stirring often, until the leeks are wilted and softened, about 5 minutes.
  • Whisk together the chicken broth, cream, parsley, chives and eggs in a medium bowl. Add half the brioche to the ramekins. Divide the sausage mixture among the ramekins; top with 1 cup of the Gruyere and the remaining brioche. Pour the egg mixture over and sprinkle with the remaining 1 cup Gruyere.
  • Set aside at room temperature for 15 minutes to allow the bread to absorb the egg mixture. Bake on the baking sheet until the custard is set and the bread pudding is puffed and golden, about 20 minutes. Sprinkle with chives before serving.

TOMATO, SAUSAGE & CHEDDAR BREAD PUDDING



Tomato, Sausage & Cheddar Bread Pudding image

This savory dish is the perfect excuse to have bread pudding as the main meal, not merely afterward as dessert. - Holly Jones, Kennesaw, Georgia

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 1h15m

Yield 12 servings.

Number Of Ingredients 14

3 cups shredded sharp cheddar cheese
1 can (28 ounces) diced tomatoes, drained
1 pound bulk Italian sausage, cooked and crumbled
4 green onions, thinly sliced
1/4 cup minced fresh basil or 1 tablespoon dried basil
1/4 cup packed brown sugar
1 teaspoon dried oregano
1 teaspoon garlic powder
3 cups cubed French bread
6 large eggs
1-1/2 cups heavy whipping cream
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup grated Parmesan cheese

Steps:

  • Preheat oven to 350°. In a large bowl, combine first 8 ingredients. Stir in bread. Transfer to a greased 13x9-in. baking dish., In the same bowl, whisk eggs, cream, salt and pepper; pour over bread mixture. Sprinkle with Parmesan cheese. Bake 45-50 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 430 calories, Fat 32g fat (18g saturated fat), Cholesterol 206mg cholesterol, Sodium 822mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 2g fiber), Protein 19g protein.

SAVORY SAUSAGE SUN-DRIED TOMATO AND PUMPKIN BREAD PUDDING



Savory Sausage Sun-Dried Tomato and Pumpkin Bread Pudding image

Cheesy, crispy, crunchy and warm! This savory bread pudding is an unexpected and delightful way to use pumpkin. The addition of sausage makes it a main course or a hearty side dish. This dish would make a lovely addition to your Thanksgiving or a holiday breakfast table.

Provided by RusticJoyfylFood

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 1h

Yield 6

Number Of Ingredients 13

1 teaspoon softened butter, or as needed
1 pound sausage
1 cup diced raw pumpkin
1 small onion, chopped
¼ cup diced sun-dried tomatoes
3 cups diced artisanal bread
2 cups heavy whipping cream
2 cups shredded sharp Cheddar cheese
5 eggs
1 cup whole milk
1 cup shredded Gruyere cheese
1 teaspoon kosher salt
1 teaspoon cracked black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter.
  • Combine sausage, pumpkin, onion, and sun-dried tomatoes in a large skillet over medium heat; cook and stir until sausage is browned, 5 to 8 minutes.
  • Transfer sausage mixture to a large bowl. Mix in bread, heavy cream, Cheddar cheese, eggs, milk, Gruyere cheese, salt, and pepper. Spread mixture in the prepared baking dish.
  • Bake in the preheated oven until puffed and golden, 30 to 45 minutes.

Nutrition Facts : Calories 771.8 calories, Carbohydrate 18 g, Cholesterol 352.4 mg, Fat 65 g, Fiber 1.1 g, Protein 30 g, SaturatedFat 34.5 g, Sodium 1488.6 mg, Sugar 4.2 g

MAKE-AHEAD SAUSAGE AND MUSHROOM SAVORY BREAD PUDDING



Make-Ahead Sausage and Mushroom Savory Bread Pudding image

Call it a strata, a stuffing, a dressing or a savory bread pudding-by any name, this dish is delish! It's the perfect make-ahead for a special brunch, or serve it with a side salad for dinner; either way, it's certainly nice enough for company. But what's even nicer is that this dish features well-loved and easy-to-find ingredients, like breakfast sausage and Cheddar cheese. So make your next brunch feel just a little fancier with this flavorful new twist on a bready breakfast bake!

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 9h50m

Yield 10

Number Of Ingredients 14

6 eggs
1 1/2 cups heavy whipping cream
1 cup Progresso™ chicken broth (from 32-oz carton)
8 cups cubed soft French bread
2 tablespoons butter
1 lb bulk breakfast sausage
2 cups thinly sliced onions
1 package (8 oz) mushrooms, thinly sliced
1/2 teaspoon salt
4 cloves garlic, finely chopped
1 cup shredded white Cheddar cheese (4 oz)
2 tablespoons chopped fresh Italian (flat-leaf) parsley leaves
1 tablespoon thinly sliced fresh chives
1 teaspoon chopped fresh thyme leaves

Steps:

  • Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix eggs, whipping cream and broth. Add bread; toss to coat in egg mixture.
  • In 12-inch nonstick skillet, melt butter over medium heat. Add sausage; cook 7 to 9 minutes or until browned. Using slotted spoon, transfer sausage to bowl with egg mixture.
  • Add onions, mushrooms and salt to fat in skillet; cook over medium-high heat 9 to 12 minutes or until mushrooms are browned. Stir in garlic; remove from heat. Cool 3 minutes. Stir into egg mixture; stir in cheese. Pour mixture into baking dish. Cover and refrigerate at least 8 hours but no longer than 12 hours.
  • Heat oven to 350°F. Bake 50 to 55 minutes or until at least 165°F in center and knife inserted 1 inch from edge comes out clean. Let stand 5 minutes. Top with herbs.

Nutrition Facts : Calories 380, Carbohydrate 20 g, Cholesterol 185 mg, Fat 3, Fiber 1 g, Protein 15 g, SaturatedFat 14 g, ServingSize About 1 Cup, Sodium 680 mg, Sugar 4 g, TransFat 1/2 g

SAVORY BREAD PUDDING WITH SAUSAGE AND MUSHROOMS



Savory Bread Pudding with Sausage and Mushrooms image

Provided by Sandra Lee

Categories     main-dish

Time 1h30m

Yield 12 mini bread puddings

Number Of Ingredients 10

Nonstick cooking spray
1 tablespoon canola oil
1 (8-ounce) package sliced white mushrooms
1/2 pound sweet Italian sausage, removed from casing
4 eggs
2 cups milk
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 baguette, day old, cubed

Steps:

  • Spray a 12 cup muffin tin with nonstick cooking spray and set aside.
  • Heat the canola oil in a large skillet over medium heat and saute the mushrooms. Add the sausage and stir over the heat until browned and cooked through.
  • In a large bowl whisk together the eggs, milk, Italian seasoning and salt and pepper. Add the cubed bread to the egg mixture and let the egg and bread mixture sit for at least 30 minutes in the refrigerator to allow the bread to absorb the liquid.
  • Preheat the oven to 325 degrees F.
  • Remove the egg mixture from the refrigerator, add the sausage and mushrooms and stir to combine. Ladle the bread pudding mixture into the muffin tins and bake until set, about 30 to 35 minutes. Remove the puddings from the muffin tins to a serving platter and serve. Reserve 3 puddings for the Round 2 Recipe, Savory Bread Pudding Bites with Apple Mustard Sauce.
  • Use the leftovers from this recipe to make Savory Bread Pudding Bites with Apple Mustard Sauce .

SAUSAGE, KALE AND SQUASH BREAD PUDDING



Sausage, Kale and Squash Bread Pudding image

Who said bread pudding has to be for dessert? I love to serve this for brunch or dinner when I want something hearty and a little unusual. -Lauren Knoelke, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 3h25m

Yield 12 servings.

Number Of Ingredients 14

1 pound bulk spicy pork sausage
1-1/2 cups chopped sweet onion (about 1 medium)
3 garlic cloves, minced
1/2 cup white wine
1 loaf sourdough bread (about 1 pound), lightly toasted and cubed
4 cups chopped fresh kale
3 cups cubed peeled butternut squash
1 cup shredded Gruyere or Swiss cheese
1 cup chicken broth
4 large eggs
1/2 cup heavy whipping cream
1 tablespoon minced fresh thyme
1 teaspoon salt
1/2 teaspoon coarsely ground pepper

Steps:

  • In a large skillet, cook and crumble sausage over medium heat until no longer pink, 6-8 minutes. Remove with a slotted spoon; drain on paper towels., In same skillet, cook and stir onion over medium-low heat until just softened, 2-3 minutes. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Cook until liquid is almost evaporated, 2-4 minutes. Transfer to a large bowl. Add sausage, bread, kale, squash, cheese and broth; toss to combine., In another bowl, whisk eggs, cream, thyme, salt and pepper until blended. Pour over bread mixture; toss to coat. Transfer to a greased 6-qt. slow cooker. Cook, covered, on low 3-4 hours or until squash is tender. Serve warm.

Nutrition Facts : Calories 330 calories, Fat 17g fat (7g saturated fat), Cholesterol 104mg cholesterol, Sodium 831mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein.

SAUSAGE AND CARAMELIZED ONION BREAD PUDDING



Sausage and Caramelized Onion Bread Pudding image

If you can purchase turkey Italian sausage, purchase one or two links to equal 4 oz. This is from "Feed 4 for less than $10" and this menu cost $6.39 - they have affordable, delicious meals which are perfect for today's economy! Cooking Light Magazine, October 2009 edition. They served it with sautéed zuchini: heat a large nonstick skillet over medium-high heat. Add 1 T canola oil to pan; swirl to coat. Add 1 lb thinly sliced zucchini to: sauté 4 minutes or until zucchini is lightly browned, stirring occasionally. Sprinkle with 1/4 tsp MrsDash & 1/4 tsp or less of crushed red pepper flakes. Delicioso! :)

Provided by Manami

Categories     Savory Pies

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/3 cups 1% low-fat milk
1/4 teaspoon dry mustard
1/8 teaspoon salt (optional) or 1/8 teaspoon mrsdash seasoning
fresh ground white pepper (optional)
2 large eggs
1 large egg white
8 slices day-old French bread, cut into 1-inch cubes (1 oz slices)
cooking spray
2 cups chopped yellow onions
1/4 cup apple juice
4 ounces turkey Italian sausage
1/4 cup shredded sharp cheddar cheese, divided (3 oz)

Steps:

  • Combine first 5 ingredsients (ending with egg white) in a large bowl; stir well with a whisk.
  • Add bread, toss gently to coat.
  • Let bread mixture stand 20 minutes (while you prepare the rest of recipes).
  • Preheat oven to 350ºF.
  • Heat a large nonstick skillet over medium heat.
  • Coat pan with cooking spray.
  • Add onion to pan; cook 10 minutes, stirring occasionally.
  • Add juice; cook for 5 minutes, stirring occasionally.
  • Remove casings from sausage.
  • Crumble sausage into pan; cook 5 minutes or until browned, stirring frequently.
  • Remove from heat; let stand 5 minutes.
  • Add sausage mixture and cheese to bread mixture; stir well to combine.
  • Spoon into an 8" square baking dish coated with cooking spray.
  • Bake at 350ºF for 40 minutes or until set and lightly browned.
  • Let stand for 10 minutes before serving.

Nutrition Facts : Calories 593.8, Fat 17.4, SaturatedFat 6.3, Cholesterol 133.4, Sodium 1252.9, Carbohydrate 82, Fiber 5, Sugar 10.2, Protein 26

ARUGULA AND CHICKEN SAUSAGE BREAD PUDDING



Arugula and Chicken Sausage Bread Pudding image

From Eatingwell.com. Sounds so good, a variation on ham, spinach, and gruyere bread pudding. I love bread pudding!

Provided by CookingLaura

Categories     Breakfast

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 12

4 large egg whites
4 large eggs
1 cup skim milk
2 tablespoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup fresh basil, chopped
4 cups bread, whole grain, crusts removed if desired, cut into 1-inch cubes
5 cups arugula, chopped and wilted (see Tip)
3/4 cup artichoke heart, canned
1 cup chicken sausage, cooked and diced
3/4 cup shredded Fontina cheese

Steps:

  • Preheat oven to 375 degrees F. Coat an 11-by-7-inch glass baking dish or a 2-quart casserole with cooking spray.
  • To prepare custard: Whisk egg whites, eggs and milk in a medium bowl. Add mustard, salt, pepper and basil: whisk to combine.
  • Toss bread, arugula, artichokes and sausage in a large bowl. Add the custard and toss well to coat. Transfer to the prepared baking dish and push down to compact. Cover with foil.
  • Bake until the custard has set, 40 to 45 minutes. Uncover, sprinkle with cheese and continue baking until the pudding is puffed and golden on top, 15 to 20 minutes more. Transfer to a wire rack and cool for 15 to 20 minutes before serving.
  • Tip.
  • To wilt greens, rinse greens thoroughly in cool water. Transfer them to a large microwave-safe bowl. Cover with plastic wrap and punch several holes in the wrap. Microwave on high until wilted, 2 to 3 minutes. Squeeze out any excess moisture from the greens before adding them to the recipe.
  • Make Ahead Tip.
  • To make ahead: Prepare the pudding through Step 3; refrigerate overnight. Let stand at room temperature while the oven preheats. Bake as directed in Step 4.

Nutrition Facts : Calories 211, Fat 8.8, SaturatedFat 3.9, Cholesterol 157.5, Sodium 601.4, Carbohydrate 18.3, Fiber 2.3, Sugar 2.3, Protein 14.9

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From thefancypantskitchen.com


SAUSAGE AND LEEK SAVORY BREAD PUDDING RECIPE - EASY RECIPES
How to make bread pudding with mushrooms and leeks? Mix cream, eggs, 2/3 of the cheeses, thyme, and parsley together in a large bowl. Pour over the bread and mushrooms. Cover and let stand for 30 minutes. Preheat the oven to 375 degrees F (190 degrees C). Uncover puddings and sprinkle remaining cheeses on top. Leek Sausage Bread Pudding
From recipegoulash.cc


SAVORY SAUSAGE AND CHEDDAR BREAD PUDDING RECIPE - RECIPES.NET
2022-03-25 Instructions. Grease a 9×13-inch baking dish with butter. In a large sauté pan (preferably nonstick) over medium-high heat, melt 1 tablespoon butter. Add the sausage and cook for about 10 minutes, stirring with a wooden spoon to break the meat into small clumps, until browned. Transfer the sausage to a large mixing bowl, leaving the fat in ...
From recipes.net


EASY CHEESY SAUSAGE BREAD - PUDGE FACTOR
2022-03-14 Instructions. Preheat oven to 350° F. Cook sausage in a large skillet over medium heat, stirring frequently and breaking the sausage up into small pieces, until the sausage is no longer pink, about 10 minutes. Drain well on paper towels. Unroll pizza crust into a rectangular shape on a parchment lined baking sheet.
From pudgefactor.com


SAVORY BREAD PUDDING WITH SAUSAGE AND ESCAROLE RECIPE
Add escarole to sausage mixture in pan and reduce heat to low. Stir until escarole is wilted, 1 to 2 minutes. Remove pan from heat. Step 3. In a large bowl, whisk the milk and eggs until combined. Stir in Gruyère, bread cubes, salt, pepper, and nutmeg. …
From myrecipes.com


SAUSAGE AND CARAMELIZED ONION BREAD PUDDING RECIPE
Savory Sausage and Onion Bread Pudding. 1 Heat oven to 350°F. In 12-inch skillet, heat oil over medium-high heat. Add onions; cook 20 to 25 minutes, stirring occasionally, until onions are brown and caramelized. 2 Meanwhile, spray 13x9-inch …
From foodnewsnews.com


BREAKFAST SAUSAGE SAVORY BREAD PUDDING | FOODTALK
Preheat oven to 350˚F. Grease a 9 x 13″ baking pan; set aside. Cook sausage in a skillet and drain well. Place bread cubes in bottom of greased 9 x 13″ pan. Evenly layer the cooked and crumbled sausage over the bread cubes, then the mushrooms, and then the cheese. In a medium bowl, mix together the eggs, Half & Half, milk, dry mustard ...
From foodtalkdaily.com


SMOKED SAUSAGE BREAD PUDDING CASSEROLE - JOHNSONVILLE.COM
Directions. Preheat oven to 425˚F. Cube bread into 1-inch cubes and place in a large bowl. Mix together eggs, milk, salt and pepper and pour over bread. Toss to coat and let soak for 10 minutes. Add sausage and spinach and mix well. Pour mixture into a lightly greased 8-inch x 8-inch baking pan. Bake approximately 20 minutes.
From johnsonville.com


SAUSAGE AND EGG BREAD PUDDING | 12 TOMATOES
In a separate bowl, whisk eggs with milk, salt, pepper, and red pepper flakes (if using). Pour eggs over sausage and bread mixture, tossing to incorporate all ingredients. Pour into baking dish and spread to distribute evenly. Cover with cling wrap and refrigerate for at least 2 hours or up to overnight. Remove cling wrap and bake at 350°F for ...
From 12tomatoes.com


MUSHROOM, BUTTERNUT SQUASH AND SAUSAGE BREAD PUDDING
Stir bread into veggies and scoop into a buttered 9-by-13-inch baking dish. Whisk together milk, eggs, remaining salt and pepper, the flour and parmesan in a mixing bowl. Pour custard over bread mixture and let stand for 10 minutes.
From merryedwards.com


SAVORY BREAD PUDDING WITH SAUSAGE, SPINACH & THREE CHEESES …
2009-10-15 Generously coat a 9- by 13-inch baking pan with butter. Place the bread cubes into the baking pan. Sprinkle the bread with the Cheddar, Gorgonzola, and Parmesan cheeses, and chopped fresh sage leaves. In a medium saucepan, combine spinach and water. Cover the pan and set over medium heat until the spinach is just wilted.
From cookincanuck.com


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