Sausage Apple And Cheddar Bread Pudding Recipes

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SAUSAGE AND APPLE CHEDDAR BISCUIT BAKE



Sausage and Apple Cheddar Biscuit Bake image

Gold Medal® all-purpose flour provides a simple addition to this sausage and apple biscuit bake. Perfect for a cheesy breakfast!

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Yield 12

Number Of Ingredients 14

1 package (1 lb) bulk pork sausage
4 medium cooking apples, coarsely chopped (4 cups)
1 large onion, chopped (1 cup)
6 eggs
1/2 teaspoon salt
2 1/4 cups Gold Medal™ all-purpose flour
2 1/2 teaspoons baking powder
2 teaspoons sugar
3/4 teaspoon baking soda
1 teaspoon salt
6 tablespoons firm butter or margarine, cut into 1/2-inch cubes
1 1/2 cups shredded Cheddar cheese (6 oz)
2 medium green onions, finely chopped (2 tablespoons)
1 cup buttermilk

Steps:

  • Heat oven to 425°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray or grease with shortening. In 12-inch skillet, cook sausage, apples and onion over medium-high heat 8 to 10 minutes, stirring frequently, until sausage is no longer pink; drain if necessary. Spoon into baking dish.
  • In medium bowl, beat eggs and 1/2 teaspoon salt with wire whisk or fork until well mixed. Pour eggs over sausage mixture.
  • In large bowl, mix flour, baking powder, sugar, baking soda and 1 teaspoon salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in cheese and green onions. Add buttermilk; stir just until combined. Drop dough by rounded tablespoonfuls evenly onto sausage mixture.
  • Bake uncovered 20 to 30 minutes or until biscuits are deep golden brown and done in the middle. Let stand 10 minutes before serving.

Nutrition Facts : Calories 340, Carbohydrate 28 g, Cholesterol 150 mg, Fat 2, Fiber 2 g, Protein 14 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 7 g, TransFat 0 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 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

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.

HILLSHIRE FARM® SMOKED SAUSAGE AND CHEDDAR OVERNIGHT BREAD PUDDING



Hillshire Farm® Smoked Sausage and Cheddar Overnight Bread Pudding image

This bread pudding made with smoked sausage, cheddar, parsley, and sweet pepper is assembled ahead of time, deepening the flavors overnight and ensuring easy baking the next day.

Provided by Hillshire Farm(R) Brand

Categories     Trusted Brands: Recipes and Tips     Hillshire Farm®

Time 5h46m

Yield 10

Number Of Ingredients 13

1 tablespoon butter
1 yellow onion, chopped
1 red sweet pepper, chopped
2 cloves garlic, minced
1 pound crusty white bread, cut into 3/4-inch cubes
1 (14 ounce) package Hillshire Farm® Smoked Sausage, bias-sliced 1/2-inch thick
3 cups shredded Cheddar cheese, divided
½ cup fresh parsley, coarsely chopped
6 eggs
2 cups half-and-half
½ teaspoon salt
¼ teaspoon ground black pepper
3 Snipped fresh chives

Steps:

  • In a large skillet, heat butter over medium heat. Add onion, red pepper, and garlic. Cook and stir 6 to 8 minutes or until just browned.
  • In a very large bowl, combine onion mixture, bread cubes, sausage, 2 1/2 cups cheese, and parsley. Transfer mixture to a greased 3-quart rectangular baking dish.
  • In a medium bowl, whisk together the eggs, half-and-half, salt, and black pepper. Pour evenly over the bread mixture. Press lightly with the back of a large spoon to moisten all of the ingredients. Cover with foil. Chill 4 to 24 hours.
  • Preheat oven to 350 degrees F. Bake, covered, for 30 minutes. Uncover and bake 30 to 35 minutes more.
  • Remove from oven. Sprinkle with remaining 1/2 cup cheese. Let stand 15 minutes; serve warm. Garnish with chives, if desired.

Nutrition Facts : Calories 548.6 calories, Carbohydrate 30.1 g, Cholesterol 200.8 mg, Fat 36.3 g, Fiber 2 g, Protein 24.3 g, SaturatedFat 18.4 g, Sodium 1095.7 mg, Sugar 3.5 g

SAUSAGE, APPLE, AND CHEDDAR BREAD PUDDING



Sausage, Apple, and Cheddar Bread Pudding image

This recipe was featured in an email from Cooking Light. "This dish is reminiscent of holiday stuffing. Leave the peel on the apple for color and texture."

Provided by senseicheryl

Categories     Poultry

Time 1h

Yield 6 dishes, 6 serving(s)

Number Of Ingredients 10

8 ounces Italian turkey sausage
2 cups granny smith apples, chopped
1 cup onion, chopped
2 cups 1% low-fat milk
1 cup egg substitute
3/4 cup sharp cheddar cheese, shredded, divided
1/4 cup fresh parsley, chopped
1/4 teaspoon salt
1/8 teaspoon black pepper
9 cups sourdough bread cubes, day old

Steps:

  • Preheat oven to 350°.
  • Heat a large nonstick skillet over medium-high heat. Remove casings from sausage. Add sausage to pan; cook for 4 minutes or until browned, stirring to crumble. Stir in apple and onion. Cover and cook over low heat 5 minutes or until apple is crisp-tender. Remove from heat; cool slightly.
  • Combine milk, egg substitute, 1/4 cup cheddar cheese, parsley, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a large bowl, stirring with a whisk. Stir in sausage mixture. Add bread, and stir gently to combine. Let stand 10 minutes. Spoon into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese.
  • Bake for 45 minutes or until pudding is set and lightly browned.

Nutrition Facts : Calories 219.8, Fat 10.3, SaturatedFat 5.1, Cholesterol 39.4, Sodium 647.9, Carbohydrate 14.9, Fiber 1.8, Sugar 11.3, Protein 17.4

SAUSAGE AND APPLE BREAKFAST CASSEROLE



Sausage and Apple Breakfast Casserole image

Sweet, spicy apple chunks, sausage, and Cheddar cheese add loads of flavor to this egg and bread cube casserole that's perfect for brunch.

Provided by JimmyDean

Categories     Trusted Brands: Recipes and Tips     Jimmy Dean

Time 1h10m

Yield 12

Number Of Ingredients 9

2 large Golden Delicious apples, peeled, chopped
2 tablespoons sugar
1 teaspoon ground cinnamon
8 eggs
3 cups milk
1 teaspoon vanilla
8 cups French bread cubes (3/4-inch pieces)
1 (9.6 ounce) package Jimmy Dean® Original Hearty Pork Sausage Crumbles
2 cups shredded Cheddar cheese, divided

Steps:

  • Preheat oven to 325 degrees F. Toss apples with sugar and cinnamon; set aside.
  • Beat eggs, milk and vanilla in large bowl with wire whisk until well blended. Add bread cubes, sausage and 1 1/2 cups cheese and apple mixture; stir gently until evenly coated.
  • Spoon into lightly greased 13x9-inch baking dish; top with remaining 1/2 cup cheese.
  • Bake 40-45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting into 12 squares to serve.
  • Serve with warm maple syrup.

Nutrition Facts : Calories 313.1 calories, Carbohydrate 23.2 g, Cholesterol 160.8 mg, Fat 17.6 g, Fiber 1.3 g, Protein 15.9 g, SaturatedFat 8 g, Sodium 426.1 mg, Sugar 9.6 g

APPLE, CHEDDAR & BACON BREAD PUDDING



Apple, Cheddar & Bacon Bread Pudding image

I had this dish at a bridal brunch many years ago. It was so delicious that I created my own version, and this is the result. Now I make it all the time. Enjoy! -Melissa Millwood, Lyman, South Carolina

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h15m

Yield 9 servings.

Number Of Ingredients 13

3 tablespoons butter
2 medium apples, peeled and chopped
1/4 cup packed brown sugar
6 cups cubed day-old French bread
1 pound bacon strips, cooked and crumbled
1-1/2 cups shredded sharp cheddar cheese
5 large eggs
2-1/4 cups 2% milk
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
SYRUP:
1 cup maple syrup
1/2 cup chopped walnuts

Steps:

  • In a large skillet, heat butter over medium heat. Add apples; cook and stir 2-3 minutes or until crisp-tender. Reduce heat to medium-low; stir in brown sugar. Cook, uncovered, 8-10 minutes or until apples are tender, stirring occasionally. Cool completely., In a greased 8-in. square baking dish, layer half of each of the following: bread, bacon, apples and cheese. Repeat layers. In a large bowl, whisk eggs, milk, cinnamon and salt; pour over top. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove bread pudding from refrigerator; uncover and let stand while oven heats. Bake until puffed and golden, and a knife inserted in the center comes out clean, 45-55 minutes. Let stand 15 minutes before serving., In a microwave-safe bowl, microwave syrup and walnuts until warmed, stirring once. Serve with bread pudding. Freeze option: After assembling, cover and freeze bread pudding. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake and serve bread pudding with syrup as directed.

Nutrition Facts : Calories 505 calories, Fat 26g fat (10g saturated fat), Cholesterol 155mg cholesterol, Sodium 729mg sodium, Carbohydrate 50g carbohydrate (35g sugars, Fiber 2g fiber), Protein 19g protein.

APPLE CHEDDAR BREAD PUDDING



Apple Cheddar Bread Pudding image

Categories     Cheese     Dairy     Egg     Fruit     Dessert     Bake     Apple     Winter     Gourmet

Yield Serves 8 to 10

Number Of Ingredients 13

14 slices firm white sandwich bread (about 1 pound)
1 stick (1/2 cup) unsalted butter, softened
3/4 cup granulated sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
3 pounds Granny Smith apples (about 6)
1 1/2 tablespoons fresh lemon juice
1/2 cup packed light brown sugar
1/4 cup water
1 cup coarsely grated extra-sharp Cheddar (about 4 ounces)
4 large eggs
2 3/4 cups milk
1/4 teaspoon salt

Steps:

  • Preheat oven to 350°F.
  • Spread bread slices thinly on 1 side with 1/2 stick butter. In a small bowl stir together 1/4 cup granulated sugar, cinnamon, and nutmeg and sprinkle evenly over buttered sides of bread. Arrange bread, buttered sides up, on baking sheets and toast in batches in middle of oven until just golden, about 15 minutes. Cool cinnamon toast on racks and quarter each slice into triangles, reserving 24 triangles.
  • Peel, quarter, and core apples. Cut apples lengthwise into thin slices and in a bowl toss with lemon juice. In a large heavy skillet melt remaining 1/2 stick butter with brown sugar over moderately high heat, stirring, and add apples and water. Cook mixture, covered, over moderate heat, stirring occasionally, 10 minutes. Remove lid and cook apples until just tender and most liquid is evaporated, about 5 minutes more.
  • Butter a 9-cup oval gratin dish or a 13- by 9- by 2-inch shallow baking dish (about 3 quarts). Arrange one layer of cinnamon toasts in dish, breaking triangles to fit. Spoon half of apple mixture evenly over toasts and sprinkle evenly with 1/2 cup Cheddar. Top with another layer of cinnamon toasts and remaining apple mixture. Arrange reserved cinnamon toast, sugared sides up, overlapping slightly, in a ring around edge of dish.
  • In a bowl whisk together eggs, remaining 1/2 cup granulated sugar, milk, and salt and pour slowly and evenly over apples. Chill pudding, covered, at least 1 hour and up to 1 day.
  • Preheat oven to 350°F.
  • Bake pudding in middle of oven 30 minutes. Sprinkle remaining 1/2 cup Cheddar evenly over top and bake pudding 15 minutes more.

SAUSAGE, APPLE, AND CHEDDAR BREAD PUDDING



Sausage, Apple, and Cheddar Bread Pudding image

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 11

8 ounces turkey italian sausage
2 cups granny smith apples
1 cups onion
2 cups milk
1 cups eggs
0.75 cups sharp cheddar cheese
0.25 cups parsley
0.25 teaspoons salt
0.125 teaspoons black pepper
8 ounces sourdough bread
1 units cooking spray

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. Heat a large nonstick skillet over medium-high heat. Remove casings from sausage. Add sausage to pan; cook for 4 minutes or until browned, stirring to crumble. Stir in apple and onion. Cover and cook over low heat 5 minutes or until apple is crisp-tender. Remove from heat; cool slightly.
  • 3. Combine milk, egg substitute, 1/4 cup cheddar cheese, parsley, salt, and black pepper in a large bowl, stirring with a whisk. Stir in sausage mixture. Add bread, and stir gently to combine. Let stand 10 minutes. Spoon into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 350 degrees for 45 minutes or until pudding is set and lightly browned.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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