My Favorite Savory Sausage Bread Pudding
Hey there, Jason Griffith here! We all know and love bread pudding as a sweet, comforting dessert. But what if I told you that its true calling might be as a rich, savory main course? Today, I’m sharing one of my absolute favorite recipes: Savory Sausage Bread Pudding. This dish takes the classic concept of bread pudding—day-old bread soaked in a creamy custard—and transforms it into a hearty, flavorful meal with savory Italian sausage, fresh herbs, and plenty of Parmesan cheese. It’s the ultimate comfort food, perfect for a weekend brunch, a cozy dinner, or a dish to share at a potluck.
Why I Love This Recipe
This recipe is a work of genius for so many reasons. It’s a fantastic way to use up day-old bread, preventing food waste while creating something truly spectacular. The combination of the spicy Italian sausage, the aromatic herbs like thyme and rosemary, and the rich, cheesy custard is just a match made in heaven. Every forkful is a perfect balance of textures and flavors—a soft, custard-soaked interior with a crispy, cheesy top. It’s a dish that feels special and indulgent but is surprisingly simple to put together. It’s a total crowd-pleaser and has become a staple in my home. If you’re looking for another quick, sausage-packed dinner, you have to try my tomato skillet with okra and sausage.
Ingredients
- 8 cups cubed day-old bread
- 1 pound Italian sausage, casing removed
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary, chopped
- ¼ cup fresh parsley, chopped
- 6 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup grated Parmesan cheese, divided
- Salt and pepper to taste
Swaps and Notes
- Bread: Any hearty, crusty bread works well here. Baguette, ciabatta, or even sourdough are great choices. Day-old bread is best because it’s slightly dry and will absorb the custard without becoming mushy.
- Sausage: I love using a hot or spicy Italian sausage for a nice kick, but a mild variety works just as well. You could also use chicken sausage or a vegetarian sausage for a different flavor profile.
- Herbs: Fresh herbs are highly recommended for the best flavor, but you can use dried herbs in a pinch. Just remember to use about 1 teaspoon of each dried herb for every tablespoon of fresh.
- Cheese: While Parmesan adds a beautiful salty, nutty flavor, you can also use Gruyère, provolone, or mozzarella for a different cheesy experience.
Step-by-Step Recipe Instructions
- Prep Oven & Pan: Preheat your oven to 350°F (175°C) and lightly grease a rectangular baking pan (e.g., a 9×13-inch dish).
- Cook Sausage & Aromatics: In a large skillet, heat the 1 tablespoon olive oil over medium heat. Add the 1 pound of Italian sausage and cook until browned, breaking it up into small pieces with a wooden spoon. Remove the sausage from the skillet and set it aside. In the same skillet, add the 1 diced onion and 2 minced garlic cloves. Cook until the onion is translucent and fragrant. Stir in the 1 tablespoon fresh thyme, 1 tablespoon fresh rosemary, and ¼ cup fresh parsley, cooking for an additional minute until the herbs are fragrant.
- Prepare Custard: In a large bowl, whisk together the 6 large eggs, 2 cups whole milk, and 1 cup heavy cream. Whisk in ½ cup of the grated Parmesan cheese, and season generously with salt and pepper to taste.
- Combine Ingredients: Add the 8 cups of cubed day-old bread to the egg custard mixture, stirring until all the bread is well coated. Let the mixture sit for about 10 minutes to allow the bread to fully absorb the liquid. Gently fold in the cooked sausage and the sautéed onion mixture until everything is evenly distributed.
- Bake: Pour the bread pudding mixture into the prepared baking pan, spreading it into an even layer. Sprinkle the remaining ½ cup of Parmesan cheese over the top. Bake in the preheated oven for 45-50 minutes, or until the top is a golden brown and a knife or toothpick inserted into the center comes out clean.
- Rest & Serve: Allow the bread pudding to cool for a few minutes before serving. It will be very hot and will slice more cleanly after a short rest.
Tips for Success
- Day-Old Bread is Key: Don’t use fresh bread! The dryness of day-old bread is essential for it to soak up the custard without turning to mush. You can cube your bread and leave it out on the counter overnight to help it dry out.
- Don’t Rush the Soaking: The 10-minute soaking time is important. It ensures the bread cubes are fully saturated with the custard, leading to a moist, tender interior.
- Sausage Texture: Breaking the sausage into small, bite-sized pieces ensures that it’s evenly distributed throughout the bread pudding.
Serving Suggestions and Pairings
This savory bread pudding is a meal in itself, but it pairs wonderfully with a few simple sides.
- Serve it with a simple side salad dressed in a light vinaigrette to cut through the richness.
- It would be fantastic with a side of sautéed greens, like kale or spinach.
- A glass of a crisp white wine or a light-bodied red wine would complement the flavors beautifully.
Storage and Leftover Tips
Store any leftover Savory Sausage Bread Pudding in an airtight container in the refrigerator for up to 3 days. To reheat, you can use the microwave for a quick warm-up, or for a crispier top, pop it in the oven at 350°F (175°C) for about 10-15 minutes.
More Recipes You Will Love
If you’re craving more hearty, comforting meals, you have to try some of these other favorites:
- Classic Spaghetti with Homemade Sauce: A timeless classic that’s a perfect weeknight dinner.
- Cajun Chicken Sausage Gumbo: A big bowl of Southern comfort that’s perfect for a chilly day.
- Instant Pot Lasagna: My favorite way to make classic comfort food fast and easy.
- One-Pan Breakfast Bake: A delicious and easy one-pan breakfast that’s perfect for a weekend morning.
Final Thoughts
This Savory Sausage Bread Pudding is a delightful twist on a classic, proving that old ideas can be reinvented in the most delicious ways. It’s a dish that brings a smile to my face every time I make it, and I’m sure it will do the same for you. Give it a try, and let me know what you think in the comments below. As always, happy cooking!
Savory Sausage Bread Pudding: A Hearty Twist on a Classic
Ingredients
- 1 pound Italian sausage
- 1 tablespoon olive oil
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 4 cups cubed day-old bread
- 4 large eggs
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a skillet, heat olive oil over medium heat. Add the Italian sausage and cook until browned.
- Add fresh thyme and rosemary to the skillet, mixing well.
- In a large bowl, whisk together the eggs, heavy cream, salt, and pepper.
- Add the cooked sausage mixture and cubed bread to the bowl, stirring until well combined.
- Fold in the grated Parmesan cheese.
- Transfer the mixture to a greased baking dish.
- Bake for 30 minutes or until the top is golden brown and set.
- Let cool slightly before serving.
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