Bake-Along #31: Savory Bread Pudding

Dive right into this recipe to revive stale bread! The perfect side to any meal, or the perfect stand-alone meals! For tips and tricks, bake-along with the video.

Prep: 20 minutes

Soak: 0-60 minutes (as long as you can/want to)

Bake: 35-45 minutes (+15 minutes of cooling for even slices)

Savory Bread Pudding Ingredients**

(9x9 inch casserole dish)

• 4 cups cubed sourdough bread (6-8 slices)

• 1 T unsalted butter

• 1 leek

• 1 garlic clove, minced

• 3/4 lb pork sausage

• 2 egg yolks

• 2 whole eggs

• 1 & 1/2 cups half & half

• 1 cup shredded mozzarella

• Fresh sage

1. Lightly grease a square casserole dish.

2. Pour bread cubes into a large bowl (eventually all ingredients will go into this bowl!)

3. Cook your sausage (or other protein or mushrooms), making sure to season well.

4. Melt butter in saucepan over medium low heat and cook your minced garlic and leeks (or any veggies you are using) until they are lightly golden brown. Set aside to cool.

5. Whisk together your egg yolks, whole eggs, and half & half. Season with salt and pepper (about a 1/2 t of salt and 1/8 t ground pepper).

6. Chiffonade your sage (or whatever herb you are using).

7. Next we'll combine everything into one bowl. See the full sequence at the 10:11 mark.

8. First add your sausage to your bread cubes, stirring to combine.

9. Next add your vegetables to your bread cubes, stirring to combine.

10. Then add your shredded cheese, also stirring to combine. You can reserve a little cheese to add on top or you can sprinkle extra cheese on top.

11. Lastly add your sage, stirring to combine so everything is evenly distributed.

12. Pour your egg mixture all over your bread cubes. Gently stir to evenly coat all ingredients.

13. Pour your bread pudding base into your prepared dish, pressing down to create an even top surface and to encourage the bread to soak up the custard. Check out my bread pudding base at the 10:51 mark, and then again at the 11:38 mark after it has soaked for an hour.

14. You can bake this right away at 350°F or, if you can spare the time, cover in plastic wrap and allow to rest in the refrigerator for an hour.*

15. Sprinkle extra or reserved shredded cheese on top just before baking.

16. Bake for 35-45 minutes at 350°F until center is set and the top is turning golden brown. Check out my finished bread pudding at the 12:09 mark.

17. Allow to cool on countertop for at least 15 minutes before slicing and serving (you'll get more even slices that way). Look how evenly it can slice at the 13:17 mark.

18. Sprinkle on some fresh herbs or serve with crème fraîche and enjoy!

Notes:

• *You can prepare this the night before and allow to soak overnight. Then bake it straight from the refrigerator!

• **All of these ingredients can be swapped out! All proteins are great, or sub in mushrooms. Choose your own type of bread (avoid enriched breads like challah or brioche), favorite cheese, herbs, and veggies. Just make sure everything is cooked before you mix it in!