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Sausage and Cheddar Bread Pudding

Michael Symon
Servings: 6
30 to 60 min

A savory bread pudding, perfect for Mother's Day!

  • Ingredients
  • step-by-step directions
Sausage and Cheddar Bread Pudding
  • 1/2 pound Cheddar (cut into 1/2-inch cubes)
  • 1 pound Breakfast Sausage (removed from casings)
  • 1 Yellow Onion (diced)
  • 1 Day-Old Pullman Loaf
  • 4 Eggs
  • 2 cups Milk
  • Kosher Salt and Freshly Ground Pepper
  • 4 tablespoons Butter (divided)
  • 1/2 bunch parsley leaves only (chopped)
  • In a sauté pan over medium high heat, add the sausage and cook until it has browned and the fat has rendered, adding a tablespoon of butter if necessary to start. Remove sausage from pan, leaving the fat, then add the onion and cook until softened, about 4 to 5 minutes, adding a tablespoon of butter if necessary. Season and set both aside to cool.
  • Preheat oven to 350F.
  • In a small bowl, whisk together the eggs, milk and parsley.
  • In a large bowl, toss together the cooled sausage and onion, the cubes of bread, the cheese and the milk mixture.
  • Grease a casserole dish with butter. Scrape all of the sausage and bread mixture into the casserole. Bake at 350F for 30-45 minutes or until golden brown and liquid has fluffed and absorbed.
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