{"id":122,"date":"2023-02-03T22:29:17","date_gmt":"2023-02-03T22:29:17","guid":{"rendered":"https:\/\/abzug.org\/recipes\/?p=122"},"modified":"2023-02-03T22:29:17","modified_gmt":"2023-02-03T22:29:17","slug":"savory-sausage-and-cheddar-bread-pudding","status":"publish","type":"post","link":"https:\/\/abzug.org\/recipes\/2023\/02\/03\/savory-sausage-and-cheddar-bread-pudding\/","title":{"rendered":"Savory Sausage and Cheddar Bread Pudding"},"content":{"rendered":"
\n

author: "Once Upon a Chef"
\nsource: https:\/\/www.onceuponachef.com\/recipes\/savory-sausage-and-cheddar-bread-pudding.html<\/a>
\ntype: recipe
\nrating: \u2b50\u2b50\u2b50\u2b50\u2b50
\ntags: recipe web onceUponAChef breakfast eggs casserole\u00a0sausage cheese cheddar
\ncreation date: 2022-12-07
\nmod date: 2022-12-07<\/p>\n

\n

Savory Sausage and Cheddar Bread Pudding<\/h2>\n

A holiday favorite, this make-ahead breakfast casserole brimming with sausage and sharp cheddar is perfect for feeding a crowd.<\/em><\/p>\n

\"\"<\/p>\n

Servings: 6 to 8
\nCook Time: 1 Hour
\nTotal Time: 1 Hour 30 Minutes<\/p>\n

\n

Ingredients<\/h3>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Amount<\/th>\nIngredient<\/th>\nNotes<\/th>\n<\/tr>\n<\/thead>\n
2T<\/td>\nUnsalted Butter<\/td>\ndivided<\/td>\n<\/tr>\n
1 lb<\/td>\nPork Sausage<\/td>\nsweet or spicy<\/td>\n<\/tr>\n
1 medium<\/td>\nYellow Onion<\/td>\nchopped<\/td>\n<\/tr>\n
1 loaf<\/td>\nWhite Sandwich Bread<\/td>\n18 slices, crusts removed, cut into 1-inch cubes<\/td>\n<\/tr>\n
1\/2 Cup<\/td>\nFresh Parsley<\/td>\nchopped (optional)<\/td>\n<\/tr>\n
2 1\/2 Cup<\/td>\nSharp Cheddar Cheese<\/td>\ngrated<\/td>\n<\/tr>\n
6 lg<\/td>\nEggs<\/td>\n<\/td>\n<\/tr>\n
2 Cup<\/td>\nHalf-and-half<\/td>\n<\/td>\n<\/tr>\n
1 tsp<\/td>\nSalt<\/td>\nscant teaspoon<\/td>\n<\/tr>\n
1\/4 tsp<\/td>\nBlack Pepper<\/td>\nfreshly ground<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Instructions<\/h3>\n
    \n
  1. Grease a 9 x 13-inch baking dish with butter.<\/li>\n
  2. In a large saut\u00e9 pan (preferably nonstick) over medium-high heat, melt 1 tablespoon butter. <\/li>\n
  3. Add the sausage and cook, stirring with a wooden spoon to break the meat into small clumps, until browned, about 10 minutes. <\/li>\n
  4. Transfer the sausage to a large mixing bowl, leaving the fat in the pan.<\/li>\n
  5. Turn the heat down to medium, then add the onions to the pan along with 1 tablespoon of butter. <\/li>\n
  6. Cook the onions, stirring constantly, until soft and translucent, about 5 minutes. <\/li>\n
  7. Add the onions to the mixing bowl with the sausage, along with the bread cubes, grated cheese and parsley. <\/li>\n
  8. Toss well, then spread the mixture evenly into the prepared baking pan.<\/li>\n
  9. In a medium bowl, whisk together the eggs, half-and-half, salt and pepper.<\/li>\n
  10. Pour the egg mixture evenly over the bread mixture. <\/li>\n
  11. Cover tightly with saran wrap and refrigerate for at least a few hours or overnight.<\/li>\n
  12. Preheat the oven to 350\u00b0F. <\/li>\n
  13. Bake for about one hour, uncovered, until puffed and golden brown. <\/li>\n
  14. Serve immediately.<\/li>\n
  15. 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.<\/li>\n<\/ol>\n

    Nutrition Information<\/h3>\n