Savory Bread Pudding with Sausage and Spinach

Name: Savory Bread Pudding with Sausage and Spinach
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 6 servings
Ingredients: 2 tbsp olive oil; 6 chicken sausage; 1 onion; 1/2 cup yellow and red peppers; 3 cloves garlic; 1 can asparagus; 1 can spinach; 2 tbsp tarragon; 1/2 tsp salt; 1/2 tsp black pepper; 6 cups Italian bread cubes; 1 1/2 cup mozzarella cheese; 1/3 cup Parmesan Cheese; 6 eggs; 2 cups milk

User Reviews

5.0

3 reviews

Excellent

Prep Time
25 mins
Cook Time
1 hr
Total Time
1 hr 25 mins
Servings
6 servings
Calories
400 kcal
Course
Breakfast
Cuisine
American

Savory Bread Pudding with Sausage and Spinach

Isaac Lopez

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Savory bread pudding is great for brunch. This sausage bread pudding with spinach and asparagus is full of delicious ingredients and is very easy to prepare.

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Ingredients

Servings

2 tbsp olive oil divided
6 chicken sausage sliced into half moons
1 onion chopped
1/2 cup yellow and red peppers chopped
3 cloves garlic
1 can asparagus drained and sliced
1 can spinach drained
2 tbsp tarragon chopped
1/2 tsp salt
1/2 tsp black pepper
6 cups Italian bread cubes see notes
1 1/2 cup mozzarella cheese
1/3 cup Parmesan Cheese
6 eggs
2 cups milk low fat

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Instructions

Heat one tablespoon olive oil in a large pan over medium hear.
Sear the chicken sausage until brown, set aside.
In the same pan, heat another tablespoon olive oil over medium heat.
saute onion, garlic and peppers until translucent.
Add in canned asparagus and canned spinach to the onion and peppers. Stir well and cook for a few minutes.
Add in tarragon, salt and pepper. Stir and turn the heat off.
Place the bread cubes in a large bowl and add in seared sausage and cooked vegetables to the bread.
Add in mozzarella and parmesan to the bowl, mix well.
In another bowl, whisk eggs and milk until fully combined.
Transfer the bread mixture to a 9x13 oven safe dish and pour the egg mixture over it.
Let the uncooked savory bread pudding sit for 30 minutes, or refrigerate for 4-12 hours.
Preheat the oven to 350 F.
Bake the savory bread pudding for one hour until the egg custard is fully cooked. If the top starts to brown too quickly, loosely cover with aluminum foil.
Serve warm.

Notes

Do not use croutons for this recipe as they are too dry. It's better if your bread is a couple of days old because it would absorb the moisture better. I usually use 3/4 of an Italian bread loaf for this recipe.