Savory Sausage and Onion Bread Pudding
This savory bread pudding will be your next favorite holiday staple, with Italian sausage, sweet caramelized onions and savory Parmesan cheese.
Prep Time3 hours hrs 30 minutes mins
Cook Time1 hour hr 10 minutes mins
Total Time4 hours hrs 40 minutes mins
Course: Side Dish
Cuisine: American, Italian
Keyword: savory bread pudding, savory sausage bread pudding
Servings: 8 servings
Calories: 363kcal
Cost: $15
Sausage Mixture
- 2 links of Italian Sausage hot or sweet
- 1 tablespoon olive oil
- 2 sprigs fresh rosemary leaves finely chopped
- 2-3 sprigs fresh thyme leaves removed and chopped
- 1-2 sprigs of fresh oregano leaves removed and chopped
- 2 garlic cloves chopped finely
- ½ teaspoon red pepper flakes optional for heat
- ¾ cup red wine such as Cabernet
- 1 cup raw spinach leaves
Caramelized Onions
- ½ red onion sliced very thin
- 2 tablepoons olive oil
Make the Sausage Mixture
For the sausage mixture, drizzle a skillet with olive oil and remove sausage from the casing and breaking up the sausage. Cook sausage until cooked through and caramelized on all side.
Add the chopped rosemary, thyme and oregano, chopped garlic and red pepper flakes and continue cooking for another 1-2 minutes until garlic is fragrant.
Pour the red wine in and use a sturdy spatula to scrape up any meaty bits from the bottom of the pan. Continue cooking for another 2-3 minutes until the wine has reduced, then set mixture aside.
Lower the heat and add the spinach and saute until spinach is just wilted, for another minute
Caramelize the Onions
In another skillet, (or you can use the same skillet you cooked the sausage in), drizzle with 2 tablespoons of olive oil and place over medium heat. Add the sliced onions and cook until onions are caramelized and softened, about 10 minutes, then set aside.
Assemble the Bread Pudding
Drizzle the bottom of a large casserole dish with 1 tablespoon of olive oil and add the cubed bread and scatter the sausage mixture on top and gently mixing in. Pour the egg mixture over the bread and use a spoon to gently mix everything together while gently pressing down so all the bread is soaked in.
Scatter the caramelized onions on top and the grated Parmesan cheese and drizzle with a bit more olive oil on top.
Cover the dish with foil and let pudding soak in the refrigerator for 3 hours to overnight.
When ready, leave foil cover on and bake the bread pudding at 400 degrees Fahrenheit for 50 minutes to1 hour. Then remove foil and continue to bake for another 10 minutes to brown the top.
When done, remove foil and cool for 10-15 minutes before serving.
Bread pudding needs to sit for a minimum of 3 hours and is best made the day before baking.
To toast bread, cube bread and bake in 350 degree oven for 10 minutes to dry. Can be made ahead of time.
Calories: 363kcal | Carbohydrates: 32g | Protein: 16g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 134mg | Sodium: 690mg | Potassium: 266mg | Fiber: 1g | Sugar: 3g | Vitamin A: 657IU | Vitamin C: 3mg | Calcium: 126mg | Iron: 1mg