Savory Sausage and Cheddar Bread Pudding

Tested & Perfected Recipes Cookbook Recipe

A holiday favorite, this make-ahead breakfast casserole brimming with sausage and sharp cheddar is perfect for feeding a crowd.

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!

What you’ll need to make sausage and cheddar bread pudding

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. This is much easier than trying to squeeze the meat out.

How to make it

Begin by cutting the crusts off the bread.

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!

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Savory Sausage and Cheddar Bread Pudding

A holiday favorite, this make-ahead breakfast casserole brimming with sausage and sharp cheddar is perfect for feeding a crowd.

Servings: 6 to 8
Cook Time: 1 Hour
Total Time: 1 Hour 30 Minutes


  • 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


  1. Grease a 9 x 13-inch baking dish with butter.
  2. 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.
  3. 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.
  4. In a medium bowl, whisk together the eggs, half-and-half, salt and pepper.
  5. Pour the egg mixture evenly over the bread mixture. Cover tightly with saran wrap and refrigerate for at least a few hours or overnight.
  6. Preheat the oven to 350°F. Bake for about one hour, uncovered, until puffed and golden brown. Serve immediately.
  7. 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

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  • Per serving (8 servings)
  • Calories: 669
  • Fat: 44 g
  • Saturated fat: 20 g
  • Carbohydrates: 37 g
  • Sugar: 8 g
  • Fiber: 3 g
  • Protein: 32 g
  • Sodium: 1098 mg
  • Cholesterol: 251 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Reviews & Comments

  • I absolutely loved all of your recipes. What are your thoughts on freezing this dish?

    • — Sasha on November 25, 2020
    • Reply
    • Hi Sasha, I haven’t tried freezing this dish, and not certain how well it would freeze with the eggs and dairy. Sorry!

      • — Jenn on November 25, 2020
      • Reply
  • Hi Jen, I use many of your recipes and have your cookbook – seriously in love with everything I have made, as is my family! A quick question – if I omit the cheese and add savory fresh herbs, could I use this as the main “stuffing” dish for the turkey? I like a bread pudding consistency instead of dry, so I think it would work but wanted your professional opinion:) Thank you!

    • — Alison Gilkey on November 23, 2020
    • Reply
    • So glad you like the recipes! I do think you could get away with what you’re suggesting here. I’d love to hear how it turns out if you try it!

      • — Jenn on November 24, 2020
      • Reply
  • can you make this with sourdough?

    • — sherene on September 24, 2020
    • Reply
    • Sure – hope you enjoy!

      • — Jenn on September 24, 2020
      • Reply
    • This looks delicious! I’d like to make this and the spinach/cheese strata at the same time. Do you have a suggestion for baking time and temperature?

      • — Alice on November 8, 2020
      • Reply
      • Hi Alice, I’d bake them both at 325°. The bread pudding will just take a few minutes longer. I’d start with at least 5 additional minutes. Hope you enjoy both!

        • — Jenn on November 9, 2020
        • Reply
  • I am hesitant to review the recipe because I did not cook it exactly as written. I used the recipe more as a template. I had a loaf of Jim Lahey’s No-Knead Bread that I had made that was languishing in the freezer. I cut it up, crust and all. Because of the rather tough crust on my bread, I increased the liquid by 2 more eggs and one more cup of milk. I was a an ounce shy on the cheddar, so I made up the difference with Asiago. It turned out great! This is a very forgiving recipe. Within limits, you can tinker with the flavors, the breads, and the cheeses. Savory Sausage and Cheddar Bread Pudding will make a great breakfast dish for weekends when we have house guests!

    • — bbstx on June 7, 2020
    • Reply
  • I made this with a loaf of white gluten free bread from Trader Joes, and just to make it a little easier on myself, I did not cut the crusts off. I simply cubed the bread. I also made a smaller batch of this with no meat for my vegetarian daughter, but added red chili peppers for the spice that I feel like you would miss by not using spicy sausage. Both were outstanding!!

    • — Jennifer Brown on May 26, 2020
    • Reply
  • Hi Jenn,

    Is this bread pudding freezable? Thanks!

    • — Jami on May 19, 2020
    • Reply
    • Hi Jami, 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.

      • — Jenn on May 19, 2020
      • Reply
  • We made this recipe last night with a few changes as we like more flavor than just the ingredients listed. We used french bread (didn’t cut off the crusts), added chopped bell pepper and sliced baby portabello mushrooms and sauteed along with the onions. Also added about 7oz chopped green chilies, rosemary, thyme and granulated garlic, whole milk (instead of half and half), and mexican blend cheese. We didn’t wait to cook…just mixed all and put in 9×13 dish and cooked. It turned out great! Used to live in New Orleans and Lafayette, LA ( now live in Colorado) and have made lots of different bread puddings over the last 30 years. You may put in the refrigerator prior to cooking for convenience, but really not necessary. 4 stars for original but with our additions would give a 5 star….have to rate the original. We like a bit more flavor and the chilies were added due to our new cuisine here in Colorado were we roast green chilies and peel skins off, then put in freezer for use in recipes like chili rellenos and chicken tortilla casserole, etc.

    • — Missy on May 12, 2020
    • Reply
  • I have been making these egg casseroles for years. This one is, by far, the best! I made it for our Mother’s Day brunch. My family voted this to be their new favorite. Thanks for recipes I know I can count on! And ~ Happy Mother’s Day!!

    • — Andie R. on May 11, 2020
    • Reply
  • Hi Jenn!

    This looks delicious! I was wondering if I could sub potatoes for some of the bread?? Would cook time change at all?
    Thank you!!

    • — Rebecca on April 11, 2020
    • Reply
    • If they were cooked, diced potatoes, I think it would work with no modifications.

      • — Jenn on April 14, 2020
      • Reply
  • Dear Jen,
    I have the recipe sitting in the fridge now for tomorrow. I don’t need to wait to give it 5 stars, I already know it will be amazing.

    But that’s not why I’m writing. I just needed to write to say that if you made a recipe app, I’d be the first to download it (says anyone who knows who you are), and it would make a killing.


    • — Bri on March 11, 2020
    • Reply
    • 😊

      • — Jenn on March 11, 2020
      • Reply
    • I’ll strongly second this. A OUAC recipe app would be killer. I’d pay a one-time purchase up to $5 for the convenience of not having to print out your amazing recipes from my laptop to take to the kitchen while cooking. The interface has to be quick and easy though.

      Seriously think about it Jenn!

      • — Duffy Atkinson on May 11, 2020
      • Reply
      • Good to know! I will add it to my list of potential enhancements to the blog. Keep in mind though that my website is mobile-friendly which makes it very easy to view/use regardless of what device you’re viewing it on.

        • — Jenn on May 11, 2020
        • Reply
  • I had some crusty rosemary garlic bread and a little whole wheat sandwich bread that I needed to use up so I did a search on savory bread pudding. Although I usually try to follow a recipe the first time I make it, I did the search with the intent of using up the ingredients that I had on hand. I didn’t measure the bread as I wanted to use it all up, I had spicy italian sausage and extra sharp cheddar cheese. I did 1 1/2 the amount of egg/half-n-half mixture because the crusty bread was so much more dense than a regular sandwich bread. Also, my pan was a little deeper so I baked it until a knife came out clean.

    This recipe is a great basic recipe that accepts all kinds of tweaks and substitutions. I will have to try it as written, but anyone wondering if you can use different ingredients, the answer is yes. Thank you for the recipe!

    • — Lyndze on January 28, 2020
    • Reply
  • Can I bake this in a disposable baking pan for easy travel?

    • — Gail on December 9, 2019
    • Reply
    • Sure. Enjoy!

      • — Jenn on December 10, 2019
      • Reply
      • Could you use different bread? How much bread is used?

        • — Carrie on December 12, 2019
        • Reply
        • Sure, Carrie. And I’ve never measured the bread, but I suspect it should about be 10 – 12 cups. Hope you enjoy!

          • — Jenn on December 12, 2019
          • Reply
  • Do you have to use fresh grated cheese or does the shredded prepackaged work? Thanks!

    • — Jen on December 9, 2019
    • Reply
    • Hi Jen, I prefer freshly grated cheese because packaged cheeses contain additives to keep the cheese from getting clumpy. That said, you’ll still get a good finished dish if you use pre-grated cheese. Hope that helps!

      • — Jenn on December 9, 2019
      • Reply
      • This was AMAZING! I got so many compliments. I did use the prepackaged shredded cheese and it turned out great! Definitely a keeper! Thanks so much!!

        • — Jen on December 15, 2019
        • Reply
      • Most grocery stores will shred cheeses from the deli counter for you. No work for you and none of that additive-laced pre-shredded junk!

        • — Lynn in the Desert on February 28, 2020
        • Reply
        • Thanks for the tip, Lynn!

          • — Jenn on February 28, 2020
          • Reply
  • This was excellent. Whole family loved it!! So easy to make.
    I did add extra bread that needed to be used up, plus extra Gouda cheese and red pepper flakes and it was really good! Definitely making this again.

    • — Barb on December 8, 2019
    • Reply
  • Any reason why this couldn’t be made with gluten free bread?

    • — Bethany on December 4, 2019
    • Reply
    • Bethany, It’s perfectly fine to make this with gluten-free bread – enjoy! 🙂

      • — Jenn on December 4, 2019
      • Reply
  • Hi Jen,
    This recipe sounds wonderful. Do you think this could be “Christmasified” by omitting the cheese and adding stuffing spices – sage, thyme, rosemary? I’d love to try doing this but not if the recipe won’t work with the changes.

    • — Pamela on November 20, 2019
    • Reply
    • Hi Pamela, what you’re describing sounds a lot like one of my stuffing recipes. Check this out and see if it fits the bill.

      • — Jenn on November 20, 2019
      • Reply
  • Can you use baguette instead of sandwich bread? If so, how much would work? Thanks!

    • — Tanyia on November 18, 2019
    • Reply
    • Hi Tanyia, Sure a baguette will work. And I’ve never measured the bread, but I suspect it should about be 10 cups. Please LMK how it turns out!

      • — Jenn on November 18, 2019
      • Reply
  • This is my favorite breakfast recipe for a group and I’ll be making it again this weekend. So easy to assemble ahead of time and so delicious. Thanks!

    • — Donna on November 13, 2019
    • Reply
  • I have made this recipe several times over the past 2 years or so and it’s easily a favorite. I’ve always made it for group gatherings and it has gotten nothing but rave reviews. The first time that I made this recipe, I prepared it exactly as written. It was delicious, but a family member commented that he thought using a fresh, crusty bread would take it to the next level. Since that time I have always used fresh baguette instead of the sandwich bread and agree that it makes this bread pudding even more delicious! I use 4 heaping cups of roughly 1-inch slices of baguette. The last time that I cooked this I caramelized the onions and will definitely be doing that going forward. Jen, this is a phenomenal recipe and I love how easy it is to make simple substitutions to suit each individual’s preferences.

    • — Lindsey on October 23, 2019
    • Reply
  • As a raging fan of your recipes, I hesitate to admit that I went a bit off the rails last night. In my defense…it was late and I had a work event the next morning. I combined this recipe with your spinach and cheese strata to yummy results.
    Used this recipe basically with spicy pork sausage browned w/o oil then removed to paper towel to drain & then added to a big bowl per directions. Wiped same pan a bit & added a T. olive oil & 1 T. butter and cooked 1 diced onion for 3-4 minutes before adding 2 minced garlic cloves & about a cup+ of fresh spinach (chiffonaded?) for another 2-3 min. till well wilted. Added a bit of salt & pepper & added to bowl with sausage. Added cubed Italian loaf of bread (with crusts), cheese and parsley to bowl & tossed to mix. Put into prepared pan & then poured over (whisked) 6 eggs, suggested half and half, 2 t. Dijon and s&p. Didn’t look like enough liquid so I freaked a bit & whisked an additional egg with another cup of half & half & poured over the mix before wrapping & leaving in fridge over night.
    Added another 3/4 C. of cheese over top before baking per directions in the morning. *Used a glass pan (if that makes a difference here) but bread pudding/casserole browned just past golden at about 45 min. & I (chickened out &) removed from oven at 50 min. A pinch over-browned but not bad & perfectly cooked inside.
    Had to bring to work & didn’t serve it for about 1 1/2 hrs. (easily reheated in microwave) so it’s ok standing for a bit if you can’t serve right away. Would love to tell you about how ‘seconds’ reheated/tasted later in the day but… there weren’t any! Seconds (+) happened right then. 🙂
    *Could easily customize this recipe w/ sauteed diced poblanos, red peppers, mushrooms, shard/ kale, etc. Such great, forgiving recipes! BTW- Love your book!! <3

    • — Califcooker on October 16, 2019
    • Reply
    • So glad your version of this was a hit (and that you like the cookbook)!! 🙂

      • — Jenn on October 16, 2019
      • Reply
  • This is a very good recipe that was readily adapted to a vegetarian version. I was moved to try it by having some home-baked sourdough (about 500 g) that needed to be used up; I hadn’t had a savory bread pudding in years, and had never personally made one. Instead of the indicated sausage, I used one cup of sausage-style TSP, one cup of hot water, 2 tsp hot Italian sausage seasoning and 1 cup of leftover vegetable stew. It was quickly gobbled up by my family, and I have seldom seen my terrier more attentive (g).

    • — Dale Hammerschmidt on April 26, 2019
    • Reply
  • Hi Jenn,
    I wondered if the sausage you specify (sweet or spicy) is Italian sausage? I could not find a sweet or spicy sausage without Italian or other types of seasoning. I’m making your recipe for this Sunday brunch.

    • — Sharon on April 25, 2019
    • Reply
    • Hi Sharon, Yes, it’s Italian. Enjoy!

      • — Jenn on April 25, 2019
      • Reply
  • Should this be baked covered or uncovered?

    • — Callie Scott on April 20, 2019
    • Reply
    • Hi Callie, it’s baked uncovered. Sorry for the confusion!

      • — Jenn on April 20, 2019
      • Reply
      • Omg, I cooked this morning and my family couldn’t wait! I’m going to have to transfer to smaller pan because they took out a big section and now my pan has about 1/4 missing. They wanted more…I should have made two. It’s delicious!!!!

        • — Callie Scott on April 21, 2019
        • Reply
  • I am making this for Easter brunch potluck tomorrow. My family is more bacon fans than sausage though…I cooked up a 20 ounce package of thick cut bacon, removed most of the bacon drippings, and left some behind to sauté onions in. Using large, disposable pan and fit perfectly. Can’t wait to pop in the oven and serve tomorrow. Thanks for recipe!!

    • — Callie Scott on April 20, 2019
    • Reply
  • Jenn, this was a disaster for me. Made half the recipe exactly as written, but used sour dough bread (had some left over from grilled cheese sandwiches and wanted to use it up. Used an eight inch square pan as others have done. The egg and cream mixture was a baked layer in the bottom of the pan, hardly any liquid was absorbed by the bread which was dry and crusty on top. Looked beautiful, but didn’t work for me. Why?

    • — Carol on March 10, 2019
    • Reply
    • Sorry to hear you had a problem with this, Carol! Did you let it sit in the refrigerator for at least a few hours after assembling it?

      • — Jenn on March 10, 2019
      • Reply
      • overnight

        • — Carol on March 11, 2019
        • Reply
        • Hmmm… I’ve never heard of anyone experiencing that problem with this if they’ve let the mixture sit. It is possible that the bread wasn’t spread evenly along the bottom of the baking dish? If so that could cause the liquid to pool and not get fully absorbed.

          • — Jenn on March 12, 2019
          • Reply
    • “I made this recipe EXACTLY as written, but actually that’s a lie, I didn’t, and it was terrible! One star”

      For my first review I felt I had to cancel out this one. I made it for the first time yesterday and did it exactly as written, not changing the quantity or the ingredients. All 3 of us who ate it thought it was delicious. Tbh, it felt very unhealthy pouring in that much half and half, given all the butter, cheese, and pork sausage already in the recipe. I wasn’t thinking about this fact while eating. In the future, for the sake of my cardiovascular health, I will try 2 cups of milk instead of half-and-half. If it turns out well then this will be a regular dish for us.

      • — Matthew on March 31, 2019
      • Reply
  • I made the recipe exactly as written, and served it to my co-workers at a potluck breakfast to celebrate a birthday. It was a huge hit. Even though I transported it about 20 minutes from my hot oven to the office, it stayed piping hot and delicious. The only downside was that its gorgeous puffiness deflated before we could dig in, but the flavor and texture were wonderful nonetheless. I will definitely be making this again, for my unhappy family who did not get to sample it! Another winner, Jenn!

    • — Pam on February 28, 2019
    • Reply
  • I’m planning to make this, but being from New Orleans, we use a lot French Bread (Po Boy loaf). I have a loaf that has dried out. What quantity of bread crumbs would be equivalent to the Pepperidge Farms loaf that’s used in the recipe?

    • — Carol on January 27, 2019
    • Reply
    • Hi Carol, I’ve never measured the bread, but I suspect it should about be 10 – 12 cups. Hope you enjoy!

      • — Jenn on January 27, 2019
      • Reply
  • Made it the day before for Christmas morning brunch. It was fabulous!

    • — edavig on January 2, 2019
    • Reply
  • Jenn! Thank you for making my holiday season! For a full week I needed to have prepared food for our family and I was able to make ahead and/or freeze many of my dishes. I knew once the family arrived, my grand parenting our three little ones would occupy my time. I made this Savory brunch main the night before Christmas and we enjoyed it with fresh fruit. Weeks ahead I made the Almond-Blueberry Granola bars to take as healthy snacks for our skiing crowd. I did the same with the Spinach Penne Pasta with Fontina dish and served it with meatballs and marinara. The Big Italian Salad was perfect with it and I made the dressing one week ahead. I did the same for the Black Bean, Corn, Edamame Salad and even assembled the ingredients ahead so it only needed to be dressed. The Pumpkin Bread was also frozen ahead for mid-morning nosh. Jenn is my go-to. Her recipes are always my starting point for menu planning. Many thanks to you!

    • — Liz B. on January 1, 2019
    • Reply
    • ❤️

      • — Jenn on January 1, 2019
      • Reply
  • I made this for Christmas brunch. Was a hit! Everyone loved it. thanks again for another keeper.
    Merry Christmas!

    • — Susie on December 25, 2018
    • Reply
  • I made this for guests I invited to watch an early morning sports game and it was perfect! I made the night before and put in the oven at half-time. Dish was perfect, delicious and ready right when game ended. Everyone loved it and I got to enjoy the game too! Made no changes to it.

    • — Nancy A on December 20, 2018
    • Reply
  • I mistakenly bought wheat bread. Will this work?

    • Hi Julie, As long as you like the taste of wheat bread, it should be fine. 🙂

  • Hi Jen!
    I love this recipe! I want to make it ahead of time for the weekend. Would it stay good for an extra day or two in the fridge before baking?

    • Yes, it’s good for up to 2 days before baking. Enjoy!

      • Thanks so much!!

  • This is a definite 5-star recipe! I made it for brunch and we all loved it! Served with a nice cinnamon streusel cake and bloody Mary’s…yummy!

    • — Filomena Stillwagon
    • Reply
  • hi! Any idea how many ounces in the loaf of bread you used? Or which white bread it was? Pepperidge farm has several varieties, all diff oz! I’m using a bunch of scraps.

    Thank you!

    • Hi Cassy, I believe the loaf I’ve used is 16 ounces. And the bag says Pepperidge Farm White Sandwich Bread. Hope that helps!

  • I’ve made this twice for my friends and coworkers. It is a HIT. I use sourdough bread, spicy sausage, and pepperjack cheese to give it an extra kick. I love this dish and will continue making it!

  • Hi Jenn!
    I made this yummy, scrumptious breakfast casserole for a brunch I hosted last weekend. Everyone loved it and went back for seconds! I loved the parsley and onions in it. I used the Pepperidge Farm sandwich bread as you recommended and cut off the crusts; but I did use both heel ends of the bread in it and loved the crunchy and velvety texture. I served it along with pancakes, vanilla yogurt topped with fresh fruit, bacon and breakfast potatoes. (We had a big crowd!). I am already craving Savory Sausage and Cheddar Bread Pudding so I will have to make it again very soon because it was SO good! I cannot wait to make it for my kids’ teacher appreciation breakfasts that pop up throughout the school year! This is a total winner and my very first recipe of yours that I have tried. I will be making many more of your delicious-looking and mouth-watering recipes, Jenn!! Thank you for making my family brunch such a success!!!

  • Such a good, quick and easy recipe! I made some changes by using brioche bread and a mix of turkey and chicken sausage. It quickly became a new favorite of ours. Thanks for the recipe!

  • This was absolutely delicious!! I made it for a brunch we had today and it was so convenient to put it together last night and throw it in the oven this morning. Everyone really liked it! I baked it in a smaller dish, it turned out great still, but I’ll be buying the right size serving dish for next time because everything was smushed together instead of a little airy. I served this with Jenn’s recipe for homemade applesauce, which paired really well with the flavors and was also amazing!! I made the applesauce the night before as well, I will definitely be using this menu again 🙂

  • I’m planning I make a 1/2 recipe and would be using a smaller baking dish, would I still need to cook for an hour?

    • Hi Marina, I’d start checking around 45 minutes. Enjoy!

      • That’s how long I cooked it for and it worked great.

  • Hello, Instead of ground pork, could another lean meat be used? If so what could be the options? Thanks!

    • Hi Parita, Both turkey and chicken sausage would both work well here. Hope you enjoy!

  • My question: If I wanted to refrigerate the sausage cheddar pudding overnight, could I add the cubed bread pieces in the morning to avoid becoming mush before cooking?


    • Sure, Helen – that’s fine.

  • Hi Jen,

    Can you substitute the sausage for any other kind of meat?

    • Hi D, The sausage adds a lot of flavor here – you could try chicken or turkey sausage as an alternative.

  • We made this for Christmas Eve Breakfast. It was great! We doubled the recipe expecting to have a pan leftover but it was so good, we didn’t have much left at all. Very easy to make. We have several family members that are eating low carb, so we used a low carb bread and it worked perfectly!

  • Jenn – I love all your recipes – you are ,my go to website and I have sent all of my friends your way!! We have celiac disease, do you think I could sub out the bread for frozen hash browns? Or some sort of potatoes? Thanks!!

    • Hi Sue, So glad you’re enjoying the recipes! I do think this recipe could work with frozen hash browns. I’d love to know how it turns out if you try it.

  • Would this be as good without the onions? I have someone that is allergic to them.

    • Hi Delores, the onions do add a nice flavor but it will still be good without them. You may want to consider replacing the onions with diced fennel bulb. If you saute it, it loses its anise flavor and becomes mellow but slightly sweet.

  • My hubby loves breakfast and I love bread pudding. What a wonderful food marriage this recipe is for us! The only thing I change is for my man. He also love more heat in his food so I changed to pepper cheese and a dash of cayenne. Yummy. Thanks for the delish recipes!!

  • If I were to have a sauce on the side, what would you recommend ?

    • Hi Reggie, I think this is great as is and doesn’t need a sauce on the side (and I honestly wouldn’t know what to suggest as a sauce here)– sorry if that’s not quite the answer you were looking for! 🙂

  • This looks delicious. I’m having friends for a pre-Christmas brunch, what do you suggest I serve with it?

    • Hi Carla, I’d serve this with bagels with this smoked salmon spread, along with a fruit salad and either some muffins or banana bread.

  • Hi,

    what’s the total weight of the bread used please?


    • Hi Lara, I believe the loaf I buy is 16 ounces. Enjoy!

  • Thinking about making this for thanksgiving. Was wanting to use either a mirepoix or the holy trinity instead of just onion. Also because I love to amp up flavors for the season I am tempted to add some nutmeg to this dish. Am I overkilling it too much? Looks like an excellent recipe as is so I don’t want to ruin it with too many flavors but hoping you or others can chime in with suggestions, thank you.

    • Hi Lisa, I think both of those additions will work well. Just go easy on the nutmeg – a pinch will do. Please come back and let me know how it turns out.

  • Hi, this looks and sounds so scrummy! How much Bacon would you recommend to use in place of the sausage, for a variation please?

    • Hi LMD, I honestly think this would be best with sausage. That said, if you choose to use bacon, I’d suggest about 8 ounces. Hope that helps!

  • Yum! This is a wonderful dish and it comes out looking beautiful!
    I added fresh thyme, rosemary and garlic to the onions, as well as a tablespoon of chopped green chiles. I also used a loaf of Trader Joes brioche bread, but not the end pieces. Everyone loved it. I served it with green chili sauce. It served 5 people, 3 of whom came back for seconds. I would have liked more spice, so I will try adding sliced green chilies and pepper jack cheese. This is a wonderful recipe!

  • Do you think this would work as well if I swapped out half of the half-n-half for whole milk?

    • Hi Allison, I think that’d be just fine. Please lmk how it turns out!

  • If this recipe were to be made in a crock pot, what would be the suggested cooking time?

  • 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 ?

    • — Jerrika Grissette
    • Reply
    • 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.

  • 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!


    • 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?

  • 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!

    • 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!

  • This looks like a fantastic addition to my Easter brunch menu! Does the bread need to be a few days stale?

    • 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?


    • 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.

    • For vegetarians, the Morningstar Breakfast Sausage Patties (not sausage links) work well for this dish. Costco sells these patties in bulk in some locations.

      • — BethG on April 9, 2020
      • Reply
  • 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… 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.

    • — Lorraine Hasenberg
    • Reply
  • 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!!

    • Hi Jenn,

      Will this recipe work with Gluten free bread ?


      • — Laura on October 23, 2019
      • Reply
      • Yep – hope you enjoy! 🙂

        • — Jenn on October 23, 2019
        • Reply
  • 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!

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