Savory Sausage and Cheddar Bread Pudding

5 stars based on 62 votes

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!

My Recipe Videos

Savory Sausage and Cheddar Bread Pudding

Servings: 6
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 degrees. Bake for about one hour, 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.
Once Upon a Chef - The Cookbook - Get your copy now!

Nutrition Information

Powered by Edamam

  • Per serving (6 servings)
  • Calories: 877
  • Fat: 57g
  • Saturated fat: 27g
  • Carbohydrates: 50g
  • Sugar: 10g
  • Fiber: 4g
  • Protein: 41g
  • Sodium: 1413mg
  • Cholesterol: 322mg

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.

Reviews & Comments

  • 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 on May 3, 2018 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!

    - Cassy on March 30, 2018 Reply
    • Hi Cassy, I believe the loaf I’ve used is 16 ounces. And the bag says Pepperidge Farm White Sandwich Bread. Hope that helps!

      - Jenn on March 31, 2018 Reply
  • 5 stars

    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!

    - Kim M. on February 18, 2018 Reply
  • 5 stars

    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!!!

    - Rita on February 3, 2018 Reply
  • 5 stars

    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!

    - Mariam on January 1, 2018 Reply
  • 5 stars

    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 🙂

    - Kaylie on December 31, 2017 Reply
  • 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?

    - Marina on December 30, 2017 Reply
    • Hi Marina, I’d start checking around 45 minutes. Enjoy!

      - Jenn on December 31, 2017 Reply
      • 5 stars

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

        - marina on January 5, 2018 Reply
  • Hello, Instead of ground pork, could another lean meat be used? If so what could be the options? Thanks!

    - Parita on December 29, 2017 Reply
    • Hi Parita, Both turkey and chicken sausage would both work well here. Hope you enjoy!

      - Jenn on December 30, 2017 Reply
  • 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?


    - Helen Phillips on December 28, 2017 Reply
    • Sure, Helen – that’s fine.

      - Jenn on December 28, 2017 Reply
  • Hi Jen,

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

    - D on December 28, 2017 Reply
    • Hi D, The sausage adds a lot of flavor here – you could try chicken or turkey sausage as an alternative.

      - Jenn on December 29, 2017 Reply
  • 5 stars

    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!

    - Susan Hallum on December 26, 2017 Reply
  • 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!!

    - Sue on December 21, 2017 Reply
    • 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.

      - Jenn on December 22, 2017 Reply
  • Would this be as good without the onions? I have someone that is allergic to them.

    - Delores on December 3, 2017 Reply
    • 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.

      - Jenn on December 4, 2017 Reply
  • 5 stars

    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!!

    - Lewana on November 30, 2017 Reply
  • If I were to have a sauce on the side, what would you recommend ?

    - Reggie on November 27, 2017 Reply
    • 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! 🙂

      - Jenn on November 28, 2017 Reply
  • This looks delicious. I’m having friends for a pre-Christmas brunch, what do you suggest I serve with it?

    - Carla on November 16, 2017 Reply
    • 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.

      - Jenn on November 16, 2017 Reply
  • Hi,

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


    - Lara on November 10, 2017 Reply
    • Hi Lara, I believe the loaf I buy is 16 ounces. Enjoy!

      - Jenn on November 10, 2017 Reply
  • 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.

    - Lisa on November 5, 2017 Reply
    • 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.

      - Jenn on November 5, 2017 Reply
  • 4 stars

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

    - LMD on October 23, 2017 Reply
    • 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!

      - Jenn on October 24, 2017 Reply
  • 5 stars

    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!

    - Trish on October 15, 2017 Reply
  • 5 stars

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

    - Allison C on October 11, 2017 Reply
    • Hi Allison, I think that’d be just fine. Please lmk how it turns out!

      - Jenn on October 12, 2017 Reply
  • If this recipe were to be made in a crock pot, what would be the suggested cooking time?

    - Jessica on October 8, 2017 Reply
  • 5 stars

    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!

    - Mo on September 11, 2017 Reply
  • 5 stars

    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.

    - Mia on July 19, 2017 Reply
  • 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?

    - Erin on June 16, 2017 Reply
    • 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!

      - Erin on June 16, 2017 Reply
      • Yep – same!

        - Jenn on June 17, 2017 Reply
    • I think that’d be okay, Erin. This is one of those recipes that’s hard to mess up!

      - Jenn on June 17, 2017 Reply
  • 5 stars

    This was part of Easter brunch and was a hit. My daughter and her boyfriend took over half back home with them,

    - Mike Wolf on May 11, 2017 Reply
  • 5 stars

    Thia was easy and fabulous! I made it on a Saturday night, and baked it for Sunday brunch – no leftovers. Just delicious. Thank you!

    - 2tattered on May 11, 2017 Reply
  • 5 stars

    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!!!

    - N on April 27, 2017 Reply
  • 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.

    - Lyn Wiley on April 27, 2017 Reply
  • 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!

    - Sharon Inahara on April 15, 2017 Reply
    • I think you’d be fine with the 20 oz. loaf, but if you’re more comfortable, just use 16 oz. worth. Happy Easter.

      - Jenn on April 15, 2017 Reply
  • 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.

    - Nancy A on April 13, 2017 Reply
    • You can bake it straight from the fridge, Nancy. Hope you enjoy it!

      - Jenn on April 13, 2017 Reply
  • Can this be made the night before?

    - Margie Harris on April 12, 2017 Reply
    • Yes, it reheats nicely!

      - Jenn on April 12, 2017 Reply
  • 5 stars

    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!

    - Doreen Sanders on March 22, 2017 Reply
  • 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?

    - Aminah on March 15, 2017 Reply
    • Yes and yes :). Hope everyone enjoys!

      - Jenn on March 15, 2017 Reply
  • 5 stars

    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.

    - Kathryn on March 10, 2017 Reply
  • 5 stars

    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.

    - Dawn on March 2, 2017 Reply
  • 4 stars

    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!

    - Laurie Graham on February 14, 2017 Reply
  • Hi! Im on a ski trip and would like to make this for breakfast. Any trouble baking in high altitudes?

    - Mary Sandefur on February 10, 2017 Reply
    • Hi Mary, I don’t know a lot about baking at high altitudes (sorry!), but these tips may be helpful. Enjoy your trip!

      - Jenn on February 10, 2017 Reply
  • 5 stars

    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.

    - Laurie Flynn on January 2, 2017 Reply
  • 4 stars

    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.

    - Jane on January 1, 2017 Reply
  • 5 stars

    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!

    - Pam on December 29, 2016 Reply
  • 5 stars

    Hi, sounds delicious but does the bread need to be stale or fresh? Thank you!

    - Jess on December 26, 2016 Reply
    • Hi Jess, It will work either way. Enjoy!

      - Jenn on December 27, 2016 Reply
  • 4 stars

    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.

    - Emily Hylton on December 1, 2016 Reply
  • 5 stars

    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.

    - Amy Attaway on December 1, 2016 Reply
  • 5 stars

    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.

    - Raquel on December 1, 2016 Reply
  • 5 stars

    Somehow I clicked something that automatically sends me the comments about this recipe. How do I undo that?

    - Brian on November 24, 2016 Reply
    • 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!

      - Jenn on November 25, 2016 Reply
  • Hey Jenn, can this be made with challah?

    - Erin Putnam on November 23, 2016 Reply
    • Sure– enjoy!

      - Jenn on November 23, 2016 Reply
      • 5 stars

        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!

        - Erin Putnam on December 1, 2016 Reply
  • 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 on November 9, 2016 Reply
    • Sure Jerrika, that would be fine. Hope you enjoy!

      - Jenn on November 10, 2016 Reply
  • 5 stars

    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?

    - Megan on October 6, 2016 Reply
    • I think ground mustard would be delicious in this, Megan. Please let me know how it turns out if you try it :).

      - Jenn on October 6, 2016 Reply
  • 5 stars

    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!

    - Rita Gorra on July 24, 2016 Reply
  • 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.

    - Karen on June 22, 2016 Reply
  • 5 stars

    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.

    - Janice on June 19, 2016 Reply
  • 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.

    - Deborah on May 9, 2016 Reply
    • Hi Deborah, I think this would be great served with some fresh cut fruit or a fruit salad like this one. Hope you enjoy!

      - Jenn on May 9, 2016 Reply
  • 5 stars

    I love this recipe it was easy to make and delicious! It is even better the next day!

    - Natalie on March 29, 2016 Reply
  • 4 stars

    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.

    - Pam on January 12, 2016 Reply
  • 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.

    - Steve on December 30, 2015 Reply
    • 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!

      - Jenn on December 31, 2015 Reply
      • Wonderful recipe, thanks Jenn! Followed recipe exactly with a few vegis added and lined bottom with frozen hash browns. My new go-to.

        - Steve on January 1, 2016 Reply
  • 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!


    - Carolyn on December 30, 2015 Reply
    • 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.

      - Jenn on December 30, 2015 Reply
  • 5 stars

    Excellent. Made for Christmas brunch and it was a huge hit. Definitely making agin.

    - Jamie Cariddi on December 25, 2015 Reply
  • 4 stars

    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!

    - Kris on December 24, 2015 Reply
    • 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!

      - Jenn on December 25, 2015 Reply
  • Hello Jen I am making this dish Christmas morning I brought the sharp cheddar cheese would that be okay to use?

    - Tanara on December 22, 2015 Reply
    • Definitely!

      - Jenn on December 23, 2015 Reply
  • 5 stars

    what is half-and-half, please advise as I live in Germany and suppose I cannot buy this product here.

    - Hellmut Haebler on December 20, 2015 Reply
    • Hi Hellmut, It’s a mixture of half milk and half cream.

      - Jenn on December 20, 2015 Reply
  • 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.

    - Mary on December 5, 2015 Reply
    • 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!

      - Jenn on December 7, 2015 Reply
  • 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 on November 27, 2015 Reply
    • Amanda, you could get away with using lactose free whole milk.

      - Jenn on November 28, 2015 Reply
  • Can you use croissants instead of white bread slices?

    - Nathalie on November 27, 2015 Reply
    • Hi Nathalie, You could but it will be quite rich.

      - Jenn on November 27, 2015 Reply
    • 5 stars

      Barefoot Contessa, in one of her cookbooks, has a bread pudding using croissants. Jenn is correct – very rich but very good!

      - Karen on June 20, 2016 Reply
  • I was thinking about adding spinach to this recipe. Do you think that would work?

    - Karen on November 16, 2015 Reply
    • Hi Karen, Definitely 🙂

      - Jenn on November 17, 2015 Reply
  • 5 stars

    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?

    - Darcy Williams on October 17, 2015 Reply
    • Hi Darcy, I definitely recommend using the half and half, or at least whole milk. Sorry!

      - Jenn on October 17, 2015 Reply
  • 5 stars

    Would love to try this recipe for sure! Do you think this would be okay to serve cold? Thanks!

    - Fara on September 14, 2015 Reply
    • Hi Fara, Unfortunately, this dish is best served warm. Sorry!

      - Jenn on September 15, 2015 Reply
  • 5 stars

    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.

    - Maria Roberts on August 29, 2015 Reply
  • 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.

    - Cindy Long on August 27, 2015 Reply
  • 5 stars

    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.

    - Hashani Samarasena on August 27, 2015 Reply
  • 5 stars

    I’ve made this for my co-workers twice. Always a huge hit!! I use a baguette and leave the crusts on – so good.

    - Rebecca Thomas on August 15, 2015 Reply
  • 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 on June 5, 2015 Reply
    • Hi Barbara, The recipe serves 6. Hope everyone enjoys!

      - Jenn on June 11, 2015 Reply
  • 5 stars

    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.!!!

    - Lala on May 24, 2015 Reply
  • 5 stars

    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

    - Shelley on May 17, 2015 Reply
  • 5 stars

    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.

    - Tamara on May 9, 2015 Reply
  • 5 stars

    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!

    - Brie on April 7, 2015 Reply
  • This looks like a fantastic addition to my Easter brunch menu! Does the bread need to be a few days stale?

    - Jill Folk on March 30, 2015 Reply
    • Hi Jill, The bread can be stale, but it does not need to be. Enjoy!

      - Jenn on March 30, 2015 Reply
  • 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?

    - Michele on March 29, 2015 Reply
    • Hi Michele, Bake it uncovered. Hope you enjoy it 🙂

      - Jenn on March 29, 2015 Reply
  • 5 stars

    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.

    - marcia on March 26, 2015 Reply
  • 5 stars

    This was a hit at the PTO breakfast for my child’s middle school!

    - Jill on March 26, 2015 Reply
  • 5 stars

    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~~

    - chavi on March 23, 2015 Reply
  • 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.

    - Gina Witt on March 19, 2015 Reply
  • My finance and I don’t eat pork, if i substituted Turkey would it be just as good?

    - JB on March 10, 2015 Reply
    • Yes, that will work fine — chicken too.

      - Jenn on March 10, 2015 Reply
  • 5 stars

    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.

    - Rene on February 21, 2015 Reply
  • 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!

    - Melissa on February 12, 2015 Reply
    • Hi Melissa, I’d say no more than a day ahead. Hope he enjoys it 🙂

      - Jenn on February 13, 2015 Reply
  • 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?


    - pmm on February 5, 2015 Reply
    • I’d say it’s more like a strata — sorry!

      - Jenn on February 5, 2015 Reply
      • Thanks, Jenn!

        I wish I could overcome this egg thing! The pictures of this dish look amazing!

        - pmm on February 6, 2015 Reply
  • 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.

    - Mary on December 19, 2014 Reply
    • 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.

      - Jenn on December 19, 2014 Reply
  • 5 stars

    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.

    - Tari Parmely on December 18, 2014 Reply
  • 5 stars

    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!

    - Erin on December 10, 2014 Reply
  • 5 stars

    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.)

    - Loretta on December 10, 2014 Reply
  • 5 stars

    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.

    - Sheila on December 5, 2014 Reply
  • 5 stars

    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!!!

    - Jackie on November 27, 2014 Reply
  • Can this be frozen after baked ? Trying to get ahead for Thanksgiving,,,,time is limited for me

    - Diane on November 7, 2014 Reply
    • 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.

      - Jenn on November 7, 2014 Reply
    • Thank you !!

      - Diane on November 7, 2014 Reply
  • 5 stars

    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.

    - Sunny Day on October 25, 2014 Reply
  • 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.

    - Danielle W. on October 14, 2014 Reply
    • Hi Danielle, I do think that would work. Please let me know how it turns out!

      - Jenn on October 14, 2014 Reply
  • 5 stars

    Great easy recipe for a busy family. My family loved it. Like that you can prepare in advance.

    - Nelson Bermas on August 29, 2014 Reply
  • 5 stars

    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.

    - Karen T on July 17, 2014 Reply
  • 4 stars

    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.

    - Sam M. on July 10, 2014 Reply
  • 5 stars

    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.

    - brian on July 2, 2014 Reply
  • 4 stars

    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.

    - Carolyn on July 1, 2014 Reply
  • Jennifer, when you state parsley, do you mean the Italian flat leap variety?
    Thank you!

    - Jill on June 12, 2014 Reply
    • Hi Jill, Either type of parsley will work fine but I do use Italian flat leaf.

      - Jenn on June 13, 2014 Reply
  • what’s half & half

    - jean on June 9, 2014 Reply
    • Hi Jean, It’s a combination of whole milk and heavy cream.

      - Jenn on June 9, 2014 Reply
  • 5 stars

    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!

    - Anni on June 9, 2014 Reply
  • What happens if I bake it right away w/o letting it sit in the fridge for a few hours?

    - nik on May 26, 2014 Reply
    • Hi Nik, It will still work fine.

      - Jenn on May 27, 2014 Reply
  • 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.

    - Judy on March 29, 2014 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.

    - TSims on March 28, 2014 Reply
  • 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!!

    - William on February 26, 2014 Reply
  • 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?

    - Heather Lampman on January 23, 2014 Reply
    • 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 🙂

      - Jenn on January 23, 2014 Reply
  • Made this tonight and it was amazing!! My husband went bonkers over it. Thanks for a great recipe!

    - Maggie on January 7, 2014 Reply
  • Looks delish, will definitely serve this up for the holidays!

    - Debra on December 21, 2013 Reply
  • 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!!

    - Patricia Svilik on December 18, 2013 Reply
    • 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!

      - Jenn on December 18, 2013 Reply
  • 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!

    - Nicole on October 22, 2013 Reply
  • 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.

    - Rachel on October 22, 2013 Reply
  • 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

    - Sue on October 14, 2013 Reply
    • Hi Sue, Half and half is a mixture of milk and heavy cream — like a light cream.

      - Jenn on October 14, 2013 Reply
  • 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!

    - Juli on August 26, 2013 Reply
  • Sounds great but pork, eggs, white bread and cheese. Sooo UNhealthy!

    - Pearla on June 6, 2013 Reply
    • 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!

      - Kathy Paulus on June 6, 2013 Reply
  • 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

    - Lori on May 7, 2013 Reply
  • 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.

    - Stephanie on April 26, 2013 Reply
  • 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!

    - Pat on April 23, 2013 Reply
  • 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!

    - CookinCanuck on April 21, 2013 Reply
    • 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.

      - Jenn on April 21, 2013 Reply
  • 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.

    - Paula on April 19, 2013 Reply
  • Looks delish. How many servings?

    - Pe on March 31, 2013 Reply
    • Serves 6…thanks for catching that!

      - Jenn on March 31, 2013 Reply
  • Oh yum, this looks and sounds so delicious – like perfect comfort food!

    - Rosie @ Blueberry Kitchen on March 31, 2013 Reply
  • 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 on March 29, 2013 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.

    - Patricia Brady on March 29, 2013 Reply
  • I’m new to the “bread pudding world” and this one looks just perfect!

    - Ashley @ Wishes and Dishes on March 28, 2013 Reply
  • Can you use fake sausage with this recipe?

    - paul on March 28, 2013 Reply
    • 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!

      - Jenn on March 28, 2013 Reply
  • I’m not usually a huge bread pudding fan but this looks delicious. Definitely going to try it.

    - JJ on March 28, 2013 Reply
  • Thank you for all the great recipes!!

    - Carolyn on March 28, 2013 Reply
  • Yes, I wholeheartedly agree with Liz!! Some of my favorite go-to recipes come from your site…please keep them coming~! : )

    - Kellie Choi on March 28, 2013 Reply
  • I am definitely making this for my grandmother next time I go visit. This is right up her alley. Thanks for sharing!

    - Danielle on March 28, 2013 Reply
  • Oh my gosh this looks wonderful! Pinning!

    - BusyWorkingMama on March 28, 2013 Reply
  • 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.

    - Liz on March 28, 2013 Reply
    • You’re welcome, Liz. So nice to hear!

      - Jenn on March 28, 2013 Reply
Add a Review or Question

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hungry for More?

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.