Cooking Holiday Entertaining Kitchen Love Recipes

A Savory Bread Pudding Perfect for Brunch

December 24, 2018 by fourseasonsofautumn No Comments
I love my sweets. There’s no denying that. However, I’ll always choose savory over sweet. I especially love a savory bread pudding, and this one is perfect for brunch! It can be made in advance or even frozen weeks in advance.
  • Savory Bread Pudding Perfect for Brunch
In fact, I made this Savory Bread Pudding with Sausage a couple weeks ago and froze it. I plan to serve Christmas morning as we open gifts! It’s going to taste soooo good! In addition, I won’t have any dishes to clean up!
  • Savory Bread Pudding Perfect for Brunch
I froze it in casserole form and in muffin form. The muffin version is so fun! The recipe below is very large and serves at least 8 people. If you’re not feeding a large crowd just cut the ingredients in half.
  • Savory Bread Pudding Perfect for Brunch
  • Savory Bread Pudding Perfect for Brunch
This is seriously so good! Good crusty bread combined with fresh herbs, sausage, eggs, and cream is such a great combination! It’s definitely an indulgent recipe but it’s the holidays so calories don’t count! Right?
  • Savory Bread Pudding Perfect for Brunch
If you prefer a little sweetness with your breakfast, maple syrup is delicious over this bread pudding! It’s the perfect balance of sweet and savory. I normally don’t like that combination but I love it with this recipe!
  • Savory Bread Pudding Perfect for Brunch

Savory Bread Pudding With Sausage

Print Recipe
Servings 8 people

Ingredients
  

Savory Bread Pudding

  • 8 cups good day old sourdough bread, cubed in 1 inch pieces
  • 2 lbs Italian sausage
  • 15 eggs, beaten
  • 3/4 cup heavy cream
  • 1 cup milk
  • 1.5 cups Gruyere cheese
  • 1 tbsp freshly chopped rosemary
  • 1 tbsp freshly chopped thyme
  • 1/4 cup freshly chopped parsley
  • 2 cups spinach, sauteed

Instructions
 

  • Add the bread cubes to a very large mixing bowl. In a separate bowl beat together the eggs, milk, cream, cheese and herbs. 
  • Set the mixture aside and cook the sausage in the stove over medium heat. Cook the sausage until it’s not longer pink. This will take about 10 minutes.
  •  When done add the sausage to the bread cubes. Saute the spinach in the same pan as the sausage was cooked in. Saute until soft which will only take a minute or two. Add the spinach to the bread cubes and sausage. 
  • Mix well before adding the egg mixture. Add the egg mixture and mix everything together well. Season generously with salt and pepper. 
  • Let the bread pudding sit for at least an hour or even overnight before baking. 
  • When ready bake in a 375 degree oven for 30-45 minutes. 

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