When I first stumbled over this recipe, my brain was twittering about the mention of sausage like the dogs over bacon in the Beggin’Strips commercials.
Which happens to be one of my favorite commercials.
You can probably see why.
But we’re not making bacon…we’re making sausage!! And putting it in bread pudding!!
Are you pumped? Because I am.
Overall, a very simple recipe, brought to us by the fabulous people over at Cooking Light – you can find an easy-to-print version of the recipe here.
In truth, I’m not sure what made me try this recipe as I have a distinct aversion to quiches and anything with that sponge-y, quiche-like texture…which bread pudding usually has. Maybe it was the sausage or the caramelized onions saying…COME TO MOMMA! Or maybe it was because I actually had every single ingredient I needed for this recipe in my house, including day-old French bread. We’ll go with the second reason.
Sausage and Caramelized Onion Bread Pudding
- 1 1/3 cups low-fat milk
- 1/ tsp dry mustard
- 1/8 tsp salt
- 2 large eggs
- 1 large egg white
- 8 (1-oz) slice day-old French bread, cut into 1-inch cubes
- cooking spray
- 2 cups chopped yellow onion
- 1/4 cup apple juice
- 4 ounces turkey Italian sausage
- 3/4 cup (3 oz) shredded sharp cheddar cheese
Combine the first five ingredients (milk, mustard, salt, eggs, & egg white) in a large bowl; stir well with a whisk. This part may make you feel like you’re making french toast. Well, minus the mustard.
Add bread; toss gently to coat. Let bread mixture stand 20 minutes.
While they’re soaking up the eggy-goodness, pre-heat your oven to 350 degrees.
Heat up a large nonstick skillet over medium heat. Coat pan with cooking spray. Add onion to pan; cook 10 minutes, stirring occasionally. Add juice; cook 5 minutes, stirring occasionally.
And yes, I’m cooking in sweatpants. Because maybe I shouldn’t get so excited about bacon and sausage.
Remove the casings from the sausage. Crumble the sausage into the pan, cooking 5 minutes or until browned, stirring frequently. Remove from the heat and let it stand for 5 minutes.
Add the sausage mixture and the cheese to the bread mixture, stirring well to combine. Spoon into an 8-inch square baking dish coated with cooking spray. Bake for 40 minutes or until lightly browned.
And then the hard part. Let it stand for 10 minutes before serving.
Don’t you hate recipes like that? You’ve been waiting for it in the oven forever, you pull it out smelling all delicious and your stomach starts to slowly gnaw on your other internal organs, and then wait, wait, no. You have to wait 10 minutes. It’s like the Thanksgiving Turkey all over again.
But patience is a virtue my friends, because then you get to partake of this delicious thing.
I think Pioneer Woman would be proud.
The recipe says it serves four, but I’m pretty dubious about that. Scott and I together only made it through about a third and the rest went towards leftovers. Because come on…a meal that is bread and sausage? Whew.
I’m also fairly convinced you could have this as a breakfast casserole, although Scott wasn’t so convinced. To each his own, I suppose.
Overall, absolutely fantastic, and perfect for a night where you want something cozy like breakfast for dinner but don’t feel like pulling out the griddle to make pancakes or french toast.