• 2163eadaf0059919a137380dcded8f1f

Savory Sausage And Cheddar Bread Pudding

This recipe can be served for either breakfast or like I did as a unique side dish at Thanksgiving!

Serves 6people
tbsp unsalted butter, divided
lb sweet or spicy pork sausage (casings removed
medium yellow onion, chopped
loaf (18 slices) white sandwich bread, such as pepperidge farm, crusts removed and cut into 1-inch cubes
2 1/2
cup (1/2 cup) (a little over 1/2 pound) grated sharp cheddar cheese
cup chopped fresh parsley
large eggs
cups half-and-half
scant teaspoon salt
tsp freshly ground black pepper
Grease a 9 x 13-inch baking dish with butter.
Remove crusts from bread and cut into 1 inch cubes. Set aside.
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 degrees. Bake for about one hour, 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.

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