breakfast bread pudding with sausage and apples

Breakfast Bread Pudding

The second-best way to use up leftover challah or brioche is a bread pudding. This
bread pudding is both sweet and savory. The apples and honey add sweetness that
balances the chicken sausage, sharp cheddar, and rich, buttery bread. This is a great
casserole to make on a Sunday and enjoy as leftovers (if there are any) during the
week!

Prep Time 15 min
Cook Time 80 min
Serves 8 - 10
Prep Time 15 min
Cook Time 80 min
Serves 8 - 10

Ingredients

2 tablespoons grapeseed oil, divided
1 - 12-ounce package apple- or sage-flavored chicken sausage, cut on the bias into ½-
inch-thick slices
1 large yellow onion, cut into ¼-inch cubes (about 2 cups)
1 large Braeburn apple, cored and cut into ¼-inch cubes (about 1½ cups)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons of Rosemary Honey
2 tablespoons of Sage Honey
1 (15-ounce) loaf brioche or challah bread, cut into 1-inch cubes
4 ounces sharp cheddar, grated
1 tablespoon minced fresh rosemary
8 large eggs
1 1/2 cups whole or 2% milk

Instructions

  1. Preheat the oven to 350°F. Grease a 9 × 13-inch baking dish with nonstick cooking spray and set it aside.
  2. In a large sauté pan, warm 1 tablespoon of the grapeseed oil over medium-high heat, until it's hot but not smoking. Add the sausage and sauté until the slices are nicely browned on both sides, about 3 to 5 minutes. Transfer the sausage to a medium bowl and set it aside. In the same sauté pan, warm the remaining tablespoon of grapeseed oil over medium-high heat. Add the onion, apple, salt, and pepper and sauté until the onion and apple are soft and slightly browned, about 5 to 8 minutes. Remove the apple-onion mixture from the heat and add it to the bowl with the sausage. Add the Rosemary Honey and Sage Honey, toss, and set aside.
  3. Place the bread in the prepared baking dish in an even layer. Sprinkle with the cheddar. Pour the sausage mixture over top and gently stir until everything is well incorporated. Sprinkle with the rosemary. In the same bowl you used for the sausage mixture, whisk together the eggs and milk until well emulsified. Pour this mixture over the bread. Press gently so that all the bread can absorb the egg mixture and it is evenly incorporated.
  4. Let the bread pudding rest for 15 minutes at room temperature, then transfer it to the oven and bake for 1 hour, or until it is lightly browned on top. Serve immediately. Store leftovers in an airtight container in the refrigerator for up to 7 days. Please note if you know you are going to have a busy morning, you can prepare the bread pudding the night before, cover it with plastic wrap, and let it soak overnight in the refrigerator. Make sure you let it come to room temperature before you put it in the oven to bake.

Enjoy!