WEEKDAYS 1e|12c|p

Savory Breakfast Bread Pudding

Michael Symon
Servings: 6
1 to 2 hr

Michael's Savory Bread Pudding hits the spot!

  • Ingredients
  • step-by-step directions
Savory Breakfast Bread Pudding
  • 2 tablespoons olive oil
  • 1 pound loose chicken breakfast sausage
  • 4 scallions (finely sliced)
  • 4 large eggs
  • 2 cups whole milk
  • 6 ounces pepperjack cheese (shredded)
  • 1 loaf day-old pullman (cut into 1-inch cubes)
  • 1/2 tablespoon unsalted butter (softened)
  • Kosher salt and freshly ground black pepper (to taste)
  • Preheat a saute pan over medium-high heat and add the olive oil. Add the sausage and using a potato masher, mash the sausage and cook until browned, about 8-10 minutes. Stir in the scallions. Season and with salt and pepper and set aside to cool.
  • Preheat oven to 350ºF.
  • In a small bowl, add the eggs and milk and whisk to combine.
  • In a large bowl, add the cooled sausage mixture, the cubes of bread, the cheese, and the milk mixture and toss to combine. Season with salt and pepper.
  • Grease a casserole dish with the butter. Pour the sausage and bread mixture into the casserole dish and press with your hands to make sure all of the mixture is moistened. Place in the oven to bake for 30-45 minutes, or until golden brown, fluffed, and the liquid has absorbed. Let sit for a few minutes before serving.
  • Tip: Assemble the casserole in advance and keep covered in the refrigerator up to 24 hours until ready to bake.
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