Savory Bread Pudding With Sausage Sage 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.

SAVORY BREAD PUDDING WITH SAUSAGE, SPINACH, POACHED EGGS, AND PARMESAN-THYME CREAM



Savory Bread Pudding with Sausage, Spinach, Poached Eggs, and Parmesan-Thyme Cream image

Provided by Amanda Freitag

Categories     main-dish

Time 2h5m

Yield 4 servings

Number Of Ingredients 21

3 cups heavy cream
1 bay leaf
2 cloves garlic, smashed
1 cup grated Parmesan
2 tablespoons chopped fresh thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons olive oil
1 cup small-diced onions
1 cup small-diced celery
3 cloves garlic, minced
1 tablespoon chopped fresh thyme
2 cups whole milk
6 large eggs, beaten
2 teaspoons salt
1 teaspoon ground black pepper
4 cups cubed day-old white bread
2 tablespoons unsalted butter
4 sausage patties, cooked
1 cup spinach
8 eggs, poached

Steps:

  • For the Parmesan-thyme cream: In a heavy-bottomed saucepot over medium-low heat, add the cream, bay leaf and garlic. Simmer until reduced by two-thirds, about 20 minutes, being careful not boil the liquid or scorch the bottom of the pot. With a slotted spoon, remove the garlic and bay leaf. Whisk in the Parmesan. When the Parmesan has melted the sauce is smooth, add the thyme, salt and pepper. Cook for another 2 minutes. Serve warm. (Make 1 quart.)
  • For the savory bread pudding: Preheat the oven to 350 degrees F.
  • Heat the olive oil in a saute pan over medium heat. Add the onions and saute until beginning to soften, 4 minutes. Add the celery, garlic and thyme; cook for another 3 minutes. Set aside and let cool.
  • In a large mixing bowl, whisk together the milk and eggs, and sprinkle with the salt and pepper. In another mixing bowl place the cubed bread. Pour the milk-egg mixture over the bread and mix. Let sit for 10 minutes, until the bread has soaked up liquid. Fold in onion mixture.
  • Grease an 8-by-10-inch baking dish with the butter. Add the bread mixture and cover with foil. Bake for 30 minutes. Remove the foil and cook until the top is toasted and golden brown, another 10 to 15 minutes.
  • To serve, cut into 4-by-4-inch portions and place on a plate. Add a sausage patty, 1/4 cup of the spinach and two poached eggs. Pour one-quarter of the Parmesan-thyme cream over the top.

SAVORY BREAD PUDDING WITH SAUSAGE + SAGE



Savory Bread Pudding with Sausage + Sage image

Creamy, savory bread pudding with sausage, sage and caramelized leeks is the family favorite side dish that goes on my Thanksgiving table every year!

Provided by Leigh Anderson

Categories     Side Dish

Number Of Ingredients 12

1 lb pork sausage
2 tbsp olive oil
4 tbsp butter
1 yellow onion (thinly sliced)
2 medium leeks whites only (washed well and thinly sliced )
1 tbsp fresh thyme leaves
1 tbsp minced fresh sage
1 loaf day-old bread (about 1lb) (country loaf or sourdough)
5 whole eggs
2 c milk
2 c cream
salt and pepper

Steps:

  • Preheat the oven to 350. Butter a large baking dish. Whisk together the milk, cream, eggs and a generous pinch of salt and freshly cracked black pepper. Tear the bread into bite-sized pieces and place it in a large bowl-set aside.
  • Heat a skillet over medium heat, add in the olive oil then the sausage. Saute the sausage until it is fully cooked and golden brown. Remove the sausage from the pan and add in the butter, leeks, and onion. Cook the leeks and onion on medium/low heat until soft and caramelized, about 20-30 minutes. Stir often to prevent scorching. Right at the end add in the fresh sage and thyme leaves. Cook for an additional 1-2 minutes.
  • In a large bowl, fold together the cooked sausage, leek, onion and custard mixture. Pour the mixture into the prepared baking dish and bake for 50-60 minutes or until golden brown and bubbly. Serve warm!

Nutrition Facts : Calories 696 kcal, Carbohydrate 47 g, Protein 21 g, Fat 48 g, SaturatedFat 24 g, TransFat 1 g, Cholesterol 146 mg, Sodium 902 mg, Fiber 4 g, Sugar 8 g, UnsaturatedFat 21 g, ServingSize 1 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.

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 .

SAVORY SAGE AND ONION BREAD PUDDING



Savory Sage and Onion Bread Pudding image

Although bread pudding is typically thought of as a sweet finale, it can be equally good as a savory offering. In this one, red onions and leeks are sauteed until soft, then combined with a tangy cheese-enriched custard fragrant with sage.Any good-quality bakery bread can be used in place of the whole wheat. Consider rye, pumpernickle,egg bread or even plain white bread. From a June 1986 issue of Bon Appetit. Standing time for bread pudding is not included in prep time.

Provided by Leslie in Texas

Categories     Onions

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 12

1 large garlic clove, minced
3 medium red onions, thinly sliced
2 medium leeks, white part only, thinly sliced (12 oz. total)
2 tablespoons unsalted butter
5 ounces muenster cheese, cut into 1-inch pieces
2 teaspoons small sage leaves
1 2/3 cups milk
3 eggs
2 teaspoons Dijon mustard
3/4 teaspoon salt
freshly grouund pepper
4 cups whole wheat bread cubes, with crust (1/2-inch cubed, 6 oz. total)

Steps:

  • Butter shallow 7 or 8-cup baking dish.
  • Melt butter in large skillet over low heat.
  • Add onion mixture and cover with waxed paper round.
  • Cook gently for 12 minutes;discard paper.
  • Continue cooking until liquid evaporates, stirring occasionally, about 8 minutes.
  • In processor, mince cheese with sage;add 2/3 cup milk,eggs,mustard,salt and pepper and mix 5 seconds.
  • Blend in onion mixture using 3 to 4 on/off turns.
  • Transfer mixture to large bowl; stir in remaining 1 cup milk.
  • Place bread in prepared dish.
  • Pour egg mixture over bread, using fork to distribute onions evenly.
  • Let soak until liquid is absorbed, 30 to 45 minutes.
  • (Can be prepared 12 hours ahead, covered and refrigerated. Bring bread pudding to room temperature before baking.).
  • Position rack in center of oven and preheat to 300 degrees.
  • Bake bread pudding 45 minutes.
  • Increase temperature to 450 degrees and continue baking until puffy and well browned, about 15 minutes.
  • Let stand 15 minutes; serve warm.

Nutrition Facts : Calories 183.2, Fat 12.1, SaturatedFat 7, Cholesterol 111.1, Sodium 400.6, Carbohydrate 10.3, Fiber 1, Sugar 3, Protein 9

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.

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