Savory Sausage and Cheddar Bread Pudding
Bread pudding is usually sweet, but it can be made savory too. This version, brimming with sweet pork sausage and sharp cheddar, is deeply flavored with a crisp, golden crust and tender, creamy interior. I love it for entertaining because it can be made ahead of time and feeds a crowd.
The recipe was given to me by one of my oldest and closest friends, Kelly Santoro. She got it from her friend Corey, who got it from his mother, who in turn got it from an old spiral-bound fundraising cookbook. Such is the path of a good recipe!
As you can see, I use plain ol’ white sandwich bread — there’s no need for anything fancy here. As for the sausage, some grocers sell sausage meat in bulk or out of the casings (as shown above). This makes life easier but if you can’t find it, just remove the casings. The best way is to cut the casings with kitchen shears and peel them away from the meat (see below). This is much easier than trying to squeeze the meat out.
Begin by cutting the crusts off the bread.
Then, cut the bread into 1-inch cubes.
Brown the sausage in a large pan.
As the sausage cooks, use a wooden spoon to break the meat up into small clumps.
Transfer the browned sausage to a large bowl, then cook the onions in the same pan until they’re soft and translucent.
Grate your cheddar. I think it’s easiest to do it in the food processor but you can use a hand-held grater as well.
Combine the bread, sausage, onions, cheddar and fresh parsley in a large bowl.
Then transfer the mixture to a buttered baking dish.
Make the custard by whisking together the eggs, salt, pepper and half-and-half.
Then pour the custard evenly over the bread mixture.
Cover and refrigerate for at least a few hours or overnight. When you’re ready to serve, bake in a 350-degree oven for about an hour, until puffed, golden and crisp on top.
Serve hot and enjoy!
Savory Sausage and Cheddar Bread Pudding
Ingredients
- 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
- 2-1/2 cups (a little over 1/2 pound) grated sharp cheddar cheese
- 1/2 cup chopped fresh parsley
- 6 large eggs
- 2 cups half-and-half
- Scant teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- 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 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.
Nutrition Information
Powered by 
- Per serving (6 servings)
- Calories: 877
- Fat: 57g
- Saturated fat: 27g
- Carbohydrates: 50g
- Sugar: 10g
- Fiber: 4g
- Protein: 41g
- Sodium: 1413mg
- Cholesterol: 322mg
Reviews & Comments
Add a Review or Question
Hungry for 
?
Subscribe to my free weekly newsletter — where I share new recipes and seasonal menus for every occasion.
Your email address will never be used for any other purpose.
Curious? See a sample newsletter.
?
On
On
Saying
YES! I made this for brunch and it was a hit (and so easy). I used half a loaf of potato bread and made up the difference with a few potato rolls we had- worked well.
Don’t stress yourself with complicated brunch preparations. Make this!
Brought this to an office function and it was a hit! Even though I inadvertently cooked the meat and onions in 2T butter (I just didn’t add the fat/butter to the mixture) it was delicious. I did use cooking spray to my glass baking dish and it did not stick at all.
Can’t wait to make this again.
How far in advance can I make this do you think? Is letting it sit for 2 overnights before cooking it going to work or is that too long?
Same question about your overnight French toast casserole too! We’re going to be away for a weekend at a lake house and I wanted to do some make ahead items!
Yep – same!
I think that’d be okay, Erin. This is one of those recipes that’s hard to mess up!
This was part of Easter brunch and was a hit. My daughter and her boyfriend took over half back home with them,
Thia was easy and fabulous! I made it on a Saturday night, and baked it for Sunday brunch – no leftovers. Just delicious. Thank you!
Hi Jenn! Your Savory Sausage and Cheddar Bread Pudding is AMAZING!!! I was having a brunch the day after my son’s wedding for all the out of town guests. I received nothing but complements from the moment the guests walked into our home (smelling the wonderful aroma given off as it baked) to actually eating every last morsel that I had make. I actually made an entire extra casserole just to be safe and they ate that too! Keep these phenomenal recipes coming as I looked forward to creating them too!!!
Hi Jenn,
I am a happy 73 years of age and cooking-baking has been one of the ‘loves of my life.’ So, I have been using a broad range of recipes for over 50 years. Your recipes are extraordinary in every respect and are, without a doubt, some of the FINEST I have ever used. So far I would rank every one I’ve used ‘five-star!’ THANK YOU.
Hi Jennifer!
Happy Easter! I’m making your sausage cheddar pudding for brunch tomorrow. Wondered if the loaf of bread is 1# or 2# size? I bought a TJ Superlative white loaf, but it’s not the same size and weighs 20oz. Should I use 16oz. to be more accurate? Thank you!
I think you’d be fine with the 20 oz. loaf, but if you’re more comfortable, just use 16 oz. worth. Happy Easter.
This may seem like a really dumb question but your instructions state to put mixture in refrigerator overnight and then bake at 350 next day. How long should I take out from refrigerator before putting it in oven? Don’t I need it to get to room temperature before going in oven to avoid it from cracking? I want to make this and want to make sure I do it right.
You can bake it straight from the fridge, Nancy. Hope you enjoy it!
Can this be made the night before?
Yes, it reheats nicely!
I made this casserole for Christmas Morning for my parents. They loved it. Because it was my first attempt, I followed the recipe exactly. We are not breakfast casserole people, but I convinced them to try it, and it was a hit!
Thank you!
Hi Jen. This dish sounds incredibly delicious! I’d like to make it for an office potluck tomorrow morning, but wondering. Is it possible to substitute the pork sausage for beef or turkey. Can I use a spicy sausage?
Yes and yes :). Hope everyone enjoys!
So good. Just make it.
I added some rosemary and thyme when I cooked the onions which gave it a nice flavor.
Only change I will make next time is discarding some of the fat from the sausage when cooking the onions. The casserole was absolutely delicious but a little unnecessarily greasy from sausage fat being added with the onions.
We did an extended family vacation and we took turns preparing meals for the group. In search of breakfast for my day, I stumbled on this and it seemed like a great idea. It was. Everybody loved it! I was able to prep it all before bed, and in the morning I just pulled it from the fridge and assembled. I did use sourdough bread with the crusts (which required just a bit more milk & 1 egg), and I added thyme.
This has become a regular breakfast or dinner in my household and is one of the very few ways I can get some cheese into a dish for a picky eater.
I definitely let it sit over-night or all day if having for dinner.
Sometimes I even use left over meat (such as beef stew). Great way to clean out the fridge!
Hi! Im on a ski trip and would like to make this for breakfast. Any trouble baking in high altitudes?
Hi Mary, I don’t know a lot about baking at high altitudes (sorry!), but these tips may be helpful. Enjoy your trip!
I made this as is (except for drying the bread in the oven before adding it to the mix and weighing down the casserole with 2 bags of brown sugar overnight). SOOO delicious! My new go to when company comes.
We were not able to get the very thinned sliced Prep. Farm bread. Used their slightly thicker bread and it was a bit too much bread. Next time I make this, I’ll reduce the the number of slices and add more parsley.
It was even better by lunch time after re-heading. Crowd pleaser and easy to make the night before.
We made this for my son’s graduation party and received many compliments and calls later for the recipe. Definitely a favorite!
Were making it again for New Year’s Day. Yum!
Hi, sounds delicious but does the bread need to be stale or fresh? Thank you!
Hi Jess, It will work either way. Enjoy!
This is a great brunch pleaser (easy for the hostess and delicious for the guests), but some things that I ran into. 1) travels well and can be made in advance. Next time I’d wait and prepare the egg/cream/milk mixture closer to baking time. 2) a little heavy on the onions. My husband and I both thought that fewer onions and perhaps a savory spice like Rosemary would be good. 3) Beware of adding too much bread. While it calls for a loaf, there is a big difference in loaf sizes. As a result, despite mixing well, a lot of the non- bread ingredients settled.
This is my go-to for all potluck brunches. It’s so easy and full of flavor, it’s hard to pass on making. Prep time is a little long, maybe 20-30 minutes. I tend to make this the night before, and bake just prior to serving.
I made this twice, and it was delicious both times. The first time I halved it, and made it in an 8×8 pan. I had used country white bread from a baker and did not cut off the crusts, so it was very crunchy, sort of like croutons. The second time I used a regular loaf of white bread with the crusts cut off and it was a lot more tender, and we preferred it. I also grated a little extra cheese on the top which helped the cheddar flavor be a little more distinct. I love how you can make this ahead–definitely will make again.
Somehow I clicked something that automatically sends me the comments about this recipe. How do I undo that?
Hi Brian, I just changed the necessary setting on our end, so you should stop receiving them. (Let me know if that’s not the case.) Thanks!
Hey Jenn, can this be made with challah?
Sure– enjoy!
Made this with challah and venison this past weekend and everyone absolutely raved about it! Can’t wait to try other variations of this. Thank you again for a perfect recipe that the whole family loves!
Would it be okay for me to leave the crust on, or use a baguette also with the crust on? Or would you recommend crust off ?
Sure Jerrika, that would be fine. Hope you enjoy!
I have been making a similar breakfast casserole for years that my mother-in-law makes. It is well liked especially by my husband. However, I made your recipe for the first time this week and my husband loved it. He thought there wasn’t a breakfast casserole that could beat the one he was used to and he was surprised when yours did. I love your recipe just the way it is, however, the other recipe uses ground mustard. I’m curious about adding that to your recipe. What are your thoughts on that?
I think ground mustard would be delicious in this, Megan. Please let me know how it turns out if you try it :).
Wow! I made this and everyone loved it! I did use more bread, a rough artisan loaf. I also sauteed the sausage in bacon drippings and used a spicy chorizo sausage. Thank you!
I made this for a summer brunch get together and it was a hit! So good! I’m going to go through the other reviews for great ideas for variations. I’m deleting the other recipe I had from my computer — this is the only one I want.
Followed recipe exactly except omitted parsley. I use plain old Jimmy Dean sausage and this dish is AMAZING!! Every time I make it I’m asked for the recipe.
Hi. Want to try this ,but how do you serve it?
Just by itself, or with something.
I want it for a breakfast and don’t know what else to put on the plate.
Thanks
Hi Deborah, I think this would be great served with some fresh cut fruit or a fruit salad like this one. Hope you enjoy!
I love this recipe it was easy to make and delicious! It is even better the next day!
I made this dish for holiday brunch with a few tweaks. I used two types of bread: garlic sourdough and potato bread. I added mushrooms and kale while sautéing the onions. Chopped red, yellow and orange peppers, along with some herbs. One pan made with Italian sausage, one made with spicy chicken sausage. Was delish! Will definitely make again and again.
Can I add ingredients like mushrooms etc?Also, what about lining the bottom with hash browns? Can’t wait to try this for New Year’s Day.
Hi Steve, Yes, I think you could add whatever veggies you’d like; I’d just saute them first. Not sure how it will turn out with hash browns on the bottom, but if you prepare it that way, would love to hear how it is!
Wonderful recipe, thanks Jenn! Followed recipe exactly with a few vegis added and lined bottom with frozen hash browns. My new go-to.
I’m making this ahead of time since we’ll be having it after we get back from church on Sunday. Would you recommend my freezing it after I bake it so that it stays fresh? What temperature should I heat it back up on — and for how long?
Thank you for your help!
Blessings,
Carolyn
Hi Carolyn, I haven’t tried freezing this dish, and not certain how well it would freeze with the eggs and dairy. You can, however, prepare it a few days ahead, refrigerate, and bake before serving.
Excellent. Made for Christmas brunch and it was a huge hit. Definitely making agin.
I tried this recipe for our xmas eve breakfast and it was delicious! Although the interior texture was a bit soft for my family’s liking, if we didn’t grab it with a bite of the crunchy top. I tried cooking it longer but this didn’t change the texture. Did I do something wrong or is there any way to do this? Like maybe a little less half and half or crusty bread instead of soft sandwich bread? The flavours were amazing I want to be able to make this every year!
Hi Kris, Glad you enjoyed it. Next time try adding a little more bread or reduce the custard to 5 eggs/1-1/2 cup half-n-half. Hope that helps!
Hello Jen I am making this dish Christmas morning I brought the sharp cheddar cheese would that be okay to use?
Definitely!
what is half-and-half, please advise as I live in Germany and suppose I cannot buy this product here.
Hi Hellmut, It’s a mixture of half milk and half cream.
I’d like to make this for a buffet brunch. Can I put it in cupcake tins so I can have small individual servings? If so, any idea of how long to bake it? Thanks! I love your recipes.
Hi Mary, Yes, I think you could put this in cupcake tins. I would start checking them at about 25 minutes for doneness. I hope your guests enjoy!
I have a lactose intolerant family member – I have subs for cheese, but nothing for the 1/2 & 1/2. Do you think coconut cream/milk could be used in lieu of…
Amanda, you could get away with using lactose free whole milk.
Can you use croissants instead of white bread slices?
Hi Nathalie, You could but it will be quite rich.
Barefoot Contessa, in one of her cookbooks, has a bread pudding using croissants. Jenn is correct – very rich but very good!
I was thinking about adding spinach to this recipe. Do you think that would work?
Hi Karen, Definitely 🙂
Had this at a luncheon and it was delicious. I am going to make it tonight but only have skim milk on hand. Do you think it will turn out okay using skim milk?
Hi Darcy, I definitely recommend using the half and half, or at least whole milk. Sorry!
Would love to try this recipe for sure! Do you think this would be okay to serve cold? Thanks!
Hi Fara, Unfortunately, this dish is best served warm. Sorry!
Excellent recipe, thank you!
It might be good for others to mention that 4 heaping cups of bread cubes was the approximate amount of bread I used. Unfortunately our stores didn’t carry the recommended brand, so I bought another decent sandwich bread. This amount worked well.
What a easy and delicious. A few minor changes, I used extra sharp cheddar and Hot Italian sausage. Bar far the best egg bake I’ve had. I think the Pepperidge Farm bread and good quality cheese make a difference.
This is a wonderful recipe! I have made this multiple times with spicy chicken sausage and everyone LOVES it. This is my go to one pot wonder. Thank you Jenn, this is an amazing recipe.
I’ve made this for my co-workers twice. Always a huge hit!! I use a baguette and leave the crusts on – so good.
Greetings:
The recipe for sausage and cheddar bread pudding looks delicious. I would appreciate knowing how many servings the recipe makes. I am planning a Fathers Day Brunch and think this would be a tasty addition to the menu. Thanks for your help!
Barbara
Hi Barbara, The recipe serves 6. Hope everyone enjoys!
after having tried at least 10 egg / breakfast casseroles & finding them either too heavy or unpredictable I surprised my husband Sunday morning with your fabulous, easy dish. All the other recipes are tossed out ! He loved it – thanks so much.!!!
Delicious! Wouldn’t change a thing about it. Took it to a teachers appreciation breakfast and everyone wanted the recipe. Love how quick it is to put together and so nice to just be able to throw it in the oven the next morning. I would recommend if you are traveling with it, not to cover it as it will make the top soggy
I decided to make this dish for my husband’s birthday, I chose it primarily because I could make it the night before and just get up early enough to stick it in the oven. It was risky because he isn’t a huge breakfast eater and he also gets up early. Needless to say this was a HIT, he loved it and the leftovers were great to have throughout the week. I followed this recipe exactly as posted and it turned out perfect. I made this again for some visitors and they loved it too. This is a keeper in my book, plus it’s fairly easy to make and would be great for larger crowds.
Made this along with your Drunken Caramel French Toast for Easter. Both were wonderful hits! This was soo easy to make and so tasty. My whole family loved it! Thank you for this awesome recipe that will definitely be made again!
I’m thinking about making this for a missionary homecoming for about 85 people. I like the idea of making it with Drunken Caramel French Toast. Does anyone have that recipe?
Here you go, Julie: http://www.onceuponachef.com/2009/09/drunken-caramel-french-toast.html
This looks like a fantastic addition to my Easter brunch menu! Does the bread need to be a few days stale?
Thanks!
Hi Jill, The bread can be stale, but it does not need to be. Enjoy!
Jenn,
Just made this and it is in the refirdgerator. Looks so fab and thanks for the recipe. Quick question…Do you bake uncovered or with foil?
Hi Michele, Bake it uncovered. Hope you enjoy it 🙂
I made this for Christmas breakfast for the family and we all loved it. I loved being able to refrigerate it overnight and pop in the oven in the morning. I am planning to do this for Easter morning. It is delicious with a fruit platter.
This was a hit at the PTO breakfast for my child’s middle school!
Absolutely divine!!!! I love bread puddings but never tried a savory recipe and I am glad that I finally did – it’s filling, feeds a legion of people and tastes great – I made it the day before and it really was stellar. Being that I do not eat pork I made mine with turkey sausage and it wad top notch – I love this site~~
Love this recipe. We have a lot of brunches at our church and this is easy and very flavorful. Thank you for excellent recipes that are tasty and turn out great every time.
My finance and I don’t eat pork, if i substituted Turkey would it be just as good?
Yes, that will work fine — chicken too.
I’ve made this several times with leftover sourdough bread that my husband brings home from work. I’ve tried tons of variations and it always turns out fantastically! Thanks so much for this awesome recipe.
Hi Jenn! Your recipes look wonderful and I’m looking forward to trying more of them (the pasta e fagioli was a delicious success!). Anyways, I’d like to make this recipe ahead of time for my boyfriend on a weekend I am leaving town so he can just pop it in the oven. How far ahead of time do you think I could make it before it went bad or turned to mush? I read earlier in the comments that you didn’t think it would freeze well. Thanks!
Hi Melissa, I’d say no more than a day ahead. Hope he enjoys it 🙂
Jenn,
Apologies in advance for this not so bright question!
I love bread pudding, the sweet variety. I’ve never tried a savory version, but this looks fantastic. The catch is that I REALLY don’t like eggs – quiche/strata/etc. are just not my thing. At. All.
So, is this more along the custard lines of a sweet bread pudding and less like a quiche/strata?
Thanks,
pmm
I’d say it’s more like a strata — sorry!
Thanks, Jenn!
I wish I could overcome this egg thing! The pictures of this dish look amazing!
Jen, I’m going to make this for Christmas. For 8 people, is there any reason I couldn’t add 50% more of everything, still in the 9×13 dish?
Thanks so much for your blog. I love your recipes and have shared them and your site with many.
Hi Mary, I’m not sure it would fit; you could try and if it’s too small, just bake the extra in a smaller baking dish.
I made this over the Thanksgiving holiday (along with a few other recipes) and it was the favorite. It really is a cross between a casserole and a pudding. Leftovers can be saved and reheated in the microwave. This recipe is really delicious and worth keeping.
I made this the night before Thanksgiving to pop in the oven for breakfast since we were having a later dinner. It was delicious! I love make-ahead breakfasts for holiday mornings!
This was delicious. Prepared it up to baking last night, put it in the oven this morning & now my 3 teenaged boys are enjoying it before heading off to school. Thanks, Jen, for another easy, but delicious recipe. I’ve made 5 recipes from here since “finding” you in October. I’ll be adding a couple more this weekend when I make 2 cookie recipes from this site. (Sugar & Thumbprints.)
I made this casserole for a “breakfast for dinner” themed wedding for 180 people. Even done on a large scale it was absolutely delicious. Everyone enjoyed it.
Made this for Thanksgiving lunch
(instead of traditional stuffing) and everyone LOVED it! I used whole wheat bread instead of white, and turned out fine. My Mom requested I make this instead of stuffing next year. Love all your recipes, Jenn!!!
Can this be frozen after baked ? Trying to get ahead for Thanksgiving,,,,time is limited for me
Hi Diane, I haven’t tried freezing this dish, and probably wouldn’t recommend it with all the eggs and dairy. However, you can prepare it a few days ahead and bake before serving.
Thank you !!
This is yummy and easy. I serve it with a sauce made with warm cream of mushroom soup thinned with milk and a splash of sherry (optional) — makes it a bit more elegant for a special brunch.
Do you think I could use breakfast sausage and wheat bread for this dish and get the same tasty results? I’m considering making it for a ladies brunch this weekend.
Hi Danielle, I do think that would work. Please let me know how it turns out!
Great easy recipe for a busy family. My family loved it. Like that you can prepare in advance.
Simple, basic ingredients and a great make ahead dish for breakfast or brunch. Very tasty and serving it this weekend when we have a group of friends for “brunch” Thank you again for saving the day. If I don’t have any ideas as to what to make, I turn to your blog first, and usually come up with a solution. Time-saver you are.
Don’t tell my mom, but this rivals her sausage souffle recipe.
One time I found that I had too much bread, and the next I had too much custard! So make sure you have enough of each on hand so you get a nice balance.
I used bulk breakfast sausage rather than Italian and gruyere instead of cheddar. I also carmalized the onions. The longer it sits in the fridge, the better. Overnite is best. There were no leftovers.
Just ran across this when trying to use up some leftovers from my daughters 2nd birthday party. I just bought the sausage but used a mix of wheat and white bread and cheese slices. I’m sure it’s not as great as it would be with cheddar, but it used up the leftovers (so no waste) and it’s still delicious. Next time, I’m adding red bell peppers – oh and I threw in some Tony’s and garlic to make it more of a dinner meal.
Jennifer, when you state parsley, do you mean the Italian flat leap variety?
Thank you!
Hi Jill, Either type of parsley will work fine but I do use Italian flat leaf.
what’s half & half
Hi Jean, It’s a combination of whole milk and heavy cream.
This looks really interesting – perfect winter food! If you just get plain sausage meat you could add your own herbs and spices…..the possibilities are endless. Can’t wait to experiment!
What happens if I bake it right away w/o letting it sit in the fridge for a few hours?
Hi Nik, It will still work fine.
YUM – Have made this several times and it’s great to bring for brunch or a potluck supper (who doesn’t like breakfast for dinner?).
This is a great springboard recipe that lends itself to a variety of tweaks! Try throwing in some veggies (great way to sneak them into a kids diet). I’ve used a combination of sautéed zucchini, mushrooms, roasted red pepper, sautéed kale, either fresh spinach (no need to bother sautéing the fresh spinach) or a box of frozen (squeezed dry).
I’ve also switched around the cheeses and instead of cheddar, have with substituted mozzarella, fontina or provolone (or a combo).
I’ve made it for vegetarian friends who don’t eat pork and used the Morningstar Farms Crumble stuff — while not as tasty as sausage, it worked.
If you’re watching calories, you can use Turkey Sausage and Egg Beaters and instead of the 2 full cups of half and half, use 1 1/4 cups of half and half and 3/4 of a cup of chicken broth (not quite as creamy but it was certainly doable).
Also, you can use whole wheat bread and best yet, if you’ve got stale bread in the house, eureka, you’ve found a great use for it other than making breadcrumbs.
I’m a busy nursing student and don’t make time to indulge in “kitchen therapy” much these days. I made this using day old local sourdough and I’m in heaven! Thanks for making the time to share your creativity.
Woke wanting to experiment so bread pudding was the choice and this is exactly what I had in mind, will be trying all kinds of variations and subscribing! Thanks and the picture are very helpful!!
Hi Jen! I’ve never subscribed to a cooking blog before! I’m happy I did with yours….you can cook girl!
Anyway, I just want you to know that savory bread puddings are usually refered to as “Stratas” or “Breakfast Casseroles”. Also, I found a “Strata” recipe that uses Jewish “Challah”, or egg bread and thought that the use of egg bread would enhance the recipe. What do you think?
Thank you, Heather. Glad you are enjoying the recipes! You could absolutely use challah for any strata or bread pudding. This one’s so rich, it’s not really necessary but it certainly wouldn’t hurt 🙂
Made this tonight and it was amazing!! My husband went bonkers over it. Thanks for a great recipe!
Looks delish, will definitely serve this up for the holidays!
Hi Jenn,
What do you recommend as a substitute for the pork sausage? We don’t eat pork, but will eat anything else.
Oh, and I just have to say, I love your website and regular emails for meal ideas. The photos are so beautiful and instructive with the captions. Almost every new recipe I’ve tried in the last few years are from you! Thank you!!
Hi Patricia, Turkey or chicken sausage would both work well (Italian-style) but you could really use anything you like. And I’m so glad you’re enjoying the recipes…thank you for letting me know!
This recipe is fantastic just as it is! I made it for a pot luck brunch brunch in May and people are still talking about it!
I love this recipe. It is delish and can be made the night before for a breakfast. I have even modified it to be in the crock pot as well. I like to add jalapenos.
Hi, simply love looking at the pics and so can’t wait to try them. Quick question, what is half -and-half and I’m from Malaysia. Wonder if I can get it here..Thx
Hi Sue, Half and half is a mixture of milk and heavy cream — like a light cream.
OMG. I copied this recipe. I love bread pudding but this is in another catagory. Sounds wonderful. I haven’t cooked in awhile but I will have to try this. Thank you for pinning this one!
Sounds great but pork, eggs, white bread and cheese. Sooo UNhealthy!
not unhealthy – we need protein in the morning – calcium from the cheese – and eggs that are good for you! It doesn’t mean you have to eat this every morning!
Love the fact that you can assemble the day before….was a huge hit with my ” dog show ” friends…..next time, I would add diced red peppers and use white cheddar with a pinch of nutmeg. So many ways to adapt and perfect for weekends at the cottage
This sounds so good!!! Can’t wait to try it pared down a little for my smaller family 🙂 I am thinking apple would be good in this too.
Made this dish for our April Home Owner’s Association Coffee with Neighbors. It was a hit! thanks so much for the recipe…easy and delish!
Do you need to bring it up to room temp before sticking it in the oven?
Can’t wait to make this for my family!
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.
I made this recipe last week, only I used Jones breakfast sausage. It was absolutely delicious! Since it’s just my husband and me, I used my Foodsaver to freeze what was leftover in individual sized portions, so we can have some any time we want.
Looks delish. How many servings?
Serves 6…thanks for catching that!
Oh yum, this looks and sounds so delicious – like perfect comfort food!
Love your receipes!! Have made a few of them with great sucess!! The sauage bread pudding looks amazing, it goes on my to make list.
Our homeowners association holds a monthly coffee for our residents….this looks like an ideal dish to serve. Can’t wait to try it.
I’m new to the “bread pudding world” and this one looks just perfect!
Can you use fake sausage with this recipe?
Hi Paul, I’m not familiar with fake sausage (is it made with veggies?), but if you’ve used it successfully in other dishes it would probably work fine here. This dish is very forgiving!
I’m not usually a huge bread pudding fan but this looks delicious. Definitely going to try it.
Thank you for all the great recipes!!
Yes, I wholeheartedly agree with Liz!! Some of my favorite go-to recipes come from your site…please keep them coming~! : )
I am definitely making this for my grandmother next time I go visit. This is right up her alley. Thanks for sharing!
Oh my gosh this looks wonderful! Pinning!
I just want to say I love the way you describe your recipes. It is so easy to follow with the pictures and despriptions. Thank you.
You’re welcome, Liz. So nice to hear!