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    Category Home » Recipes » Savory Bread Pudding with Sausage + Sage

    Savory Bread Pudding with Sausage + Sage

    Published: Nov 22, 2019 · Modified: Nov 22, 2021 by Leigh Anderson · This post may contain affiliate links

    Jump to Recipe Print Recipe

    Creamy, savory bread pudding with sausage, sage and caramelized leeks is the family favorite side dish that goes on my Thanksgiving table every year!

    a table setting with a white table cloth, a whole roasted turkey, a glass off red wine and a baking dish with savory bread pudding

    Typically you may think of bread pudding as a dessert, but when you take out the sugar and add in savory herbs, sausage, and caramelized onions bread pudding takes on a whole new identity!

    Savory bread pudding is reminiscent of a traditional Thanksgiving stuffing. I actually prefer bread pudding because it’s baked with milk, cream, and eggs it stays super moist, whereas stuffing can dry out easily.

    You’ll want to use day-old bread or bread that’s stale and doesn’t have much moisture in it.  If your bread is still fresh or not dried out you can cube it into small pieces, place them on a baking sheet, pop it in the oven, and bake it for about 10 minutes.  You don’t want to completely toast the bread, just dry it out.

    Ingredients You’ll Need:

    recipe ingredients portioned: a stack of sliced bread, italian sausages, leeks, eggs in a white dish, a stick of butter, cream in a cup, fresh sage and thyme

    Recipe Steps:

    Step 1. Make the Custard

    Whisk together the eggs, milk and cream. Season well with salt and pepper.

    a collage of recipe steps: a bowl of seasoned cream, a bowl of ingredients tossed together, two baking dishes with bread pudding.

    Step 2. Sauté the Sausage, Leek and Onion

    Cook the sausage then the leeks and onion until caramelized.

    Step 3. Bake

    Toss all of the ingredients together in a large bowl then transfer to a baking dish and baking until golden brown and bubbling.

    a rectangular glass baking dish with red handles filled with savory bread pudding with sausage.

    Check Out More Great Recipes:

    • Jalapeño Cheddar Cornbread Pudding
    • Croque Monsieur Croissant Bake
    • Root Vegetable Mash with Caramelized Leeks
    • Roasted Cauliflower Carbonara

    I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!

    a table setting with a white table cloth, a whole roasted turkey, a glass off red wine and a baking dish with savory bread pudding

    Savory Bread Pudding with Sausage + Sage

    Creamy, savory bread pudding with sausage, sage and caramelized leeks is the family favorite side dish that goes on my Thanksgiving table every year!
    5 from 3 votes
    Print Pin Rate
    Prep Time: 20 minutes
    Cook Time: 1 hour
    Servings: 8
    Calories: 696kcal
    Author: Leigh Anderson

    Ingredients

    • 1 lb pork sausage
    • 2 tbsp olive oil
    • 4 tbsp butter
    • 1 yellow onion thinly sliced
    • 2 medium leeks whites only washed well and thinly sliced
    • 1 tbsp fresh thyme leaves
    • 1 tbsp minced fresh sage
    • 1 loaf day-old bread (about 1lb) country loaf or sourdough

    Custard

    • 5 whole eggs
    • 2 c milk
    • 2 c cream
    • salt and pepper

    Instructions

    • Preheat the oven to 350. Butter a large baking dish. Whisk together the milk, cream, eggs and a generous pinch of salt and freshly cracked black pepper. Tear the bread into bite-sized pieces and place it in a large bowl–set aside.
    • Heat a skillet over medium heat, add in the olive oil then the sausage. Saute the sausage until it is fully cooked and golden brown. Remove the sausage from the pan and add in the butter, leeks, and onion. Cook the leeks and onion on medium/low heat until soft and caramelized, about 20-30 minutes. Stir often to prevent scorching. Right at the end add in the fresh sage and thyme leaves. Cook for an additional 1-2 minutes.
    • In a large bowl, fold together the cooked sausage, leek, onion and custard mixture. Pour the mixture into the prepared baking dish and bake for 50-60 minutes or until golden brown and bubbly. Serve warm!

    Notes

    You’ll want to use day-old bread or bread that’s stale and doesn’t have much moisture in it.  If your bread is still fresh or not dried out you can cube it into small pieces, place them on a baking sheet, pop it in the oven, and bake it for about 10 minutes.  You don’t want to completely toast the bread, just dry it out.

    Nutrition

    Calories: 696kcal | Carbohydrates: 47g | Protein: 21g | Fat: 48g | Saturated Fat: 24g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 902mg | Potassium: 429mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1238IU | Vitamin C: 2mg | Calcium: 236mg | Iron: 4mg
    Did you make this recipe?Share a picture on Instagram and tag me: @Craving_California and use the hashtag: #CravingCalifornia!
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    Reader Interactions

    Comments

    1. Andrea

      November 24, 2021 at 4:17 pm

      5 stars
      Just finished making it Leigh and it’s delicious! Fortney approved, In fact she won’t leave it alone. . .

      Reply
      • Leigh

        November 24, 2021 at 4:49 pm

        I’m so happy to hear that! Happy Thanksgiving to the Gillespie/Gallia girls! xo

        Reply
    2. Alison

      November 22, 2020 at 8:56 am

      Can this be made the day before and refrigerated, then cooked on Thursday?

      Reply
      • Leigh Hyatt Anderson

        November 22, 2020 at 9:08 am

        Hi Alison, I’ve never tested it that way but I imagine it would be totally fine like that.

        Reply

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