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Savory Bread Pudding

A soft and moist custard bread base baked with cheddar cheese smoked gouda, caramelized onions, sausage, and tomatoes!
Servings 8 -10 servings
Author Olivia

Ingredients

  • 1/2 lb Sweet Italian Sausage
  • 4 strips Thick Cut Bacon
  • 1 medium Yellow Onion
  • 1 3/4 cup Grated Cheddar Cheese
  • 3/4 cup Grated Smoked Gouda
  • 6 Large Eggs
  • 3 cups Half and Half
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Ground Black Pepper
  • 1/4 tsp Crushed Red Pepper Flakes
  • 1/4 tsp Dried Thyme
  • 1/4 tsp Dried Oregano
  • 1 cup Halved Cherry Tomatoes
  • 10 cups Stale Cubed French Bread (1 inch cubes)
  • 1/2 tbsp Unsalted Butter (for greasing)
  • As Needed Chopped Chives (for garnish)

Instructions

  • Heat a pan over medium high heat. Add the sausage to the pan. Cook and crumble the sausage until it browns and is fully cooked. Remove it from the pan and set it aside.
  • Heat the same pan over medium high heat. Add the strips of bacon to the pan and cook them until both sides are crispy. Remove the bacon from the pan and allow them to drain and cool on a plate lined with paper towels. When the bacon has cooled, chop them into bits.
  • Discard all but 1 tablespoon of the bacon grease from the pan. Heat the pan over medium heat. Add the onions to the pan and cook until they turn translucent. Lower the heat to medium low and continue to cook the onions until they caramelize into a brown color. Remove the onions from the pan and set them aside.
  • Add the grated cheddar and smoked gouda to a large bowl. Then add in the eggs and mix with a whisk until the eggs are well blended. Add in the half and half, salt, pepper, red pepper flakes, thyme, and oregano. Mix to combine.
  • Rub the unsalted butter onto the bottom and sides of a 9x13 inch casserole dish. Add half of the bread cubes to the dish and spread them out into an even layer. Distribute half of the bacon, sausage, caramelized onions, and cherry tomatoes on top of the bread. Then pour half of the egg mixture on top. Add the remaining bread on top and layer on the rest of all the toppings. Pour the remaining egg mixture on top. Cover the dish with plastic wrap and place it into the fridge to sit over night.
  • The following day, preheat the oven to 350˚F. Remove the plastic wrap from the top of the dish and place it into the oven. Bake it for 50-55 minuted until the center of the bread pudding has set. Remove it from the oven and allow it to stand for 8-10 minutes before serving. Garnish with chopped chives and enjoy!