Introduction
Are you still convinced bread pudding is only a sweet dessert, even though forty percent of food in the United States is wasted and most of it is edible staples like day old bread and dairy that could become something delicious and new Instead of tossing leftovers this recipe turns them into comfort food with serious flavor Savory Bread Pudding with Sausage and Herbs – A hearty, savory option is proof that a classic dessert technique can anchor a weeknight dinner or an impressive brunch centerpiece The silky custard structure stays the same while the flavor profile pivots to browned sausage caramelized onions and bright fresh herbs It is budget friendly family friendly and deeply satisfying
This dish is built for real life You can use whatever sturdy loaf is on the counter and any sausage you love pork chicken or plant based If you have milk and eggs you are already halfway there The result is a golden top with custardy pockets a meaty bite in every forkful and aromas that announce dinner before the pan hits the table Unlike stuffing this pudding stays moist throughout and reheats beautifully making it ideal for meal prep or entertaining
What makes it stand out Balance and texture Savory custard hugs toasted bread so nothing dries out Herbs add lift without overpowering and a touch of sharp cheese brings umami without heaviness When I serve it for brunch it vanishes next to a simple salad and when I reheat it for lunch it tastes even better the next day Consider this your flexible blueprint for using what you have while cooking the kind of food people remember
Along the way I will link to related inspirations including sweet bakes like banana breads and other bread puddings so you can explore both sides of the spectrum while you master this savory base
Why You’ll Love This Savory Bread Pudding with Sausage and Herbs – A hearty, savory option
– Fast prep minimal dishes Most of the work is stirring and soaking
– Budget smart Uses leftover bread fridge dairy and any sausage on hand
– Crowd pleasing Kids enjoy the mild custard texture while grown ups love the herby savoriness
– Flexible Make ahead friendly and perfect warm at room temp or reheated
– Nutritious balance Protein from eggs and sausage plus calcium from dairy and fiber from hearty bread
– Seasonally adaptable Swap herbs cheeses and add ins to match the moment
Craving more ideas for bread based bakes Explore these for your sweet tooth as well as savory cravings
Bread Pudding and Brioche Bread Pudding for classic techniques
If you like a sauce finish try Bread Pudding With Bourbon Sauce or a silky Custard Bread Pudding Recipe
Prefer regional twists See Southern Bread Pudding and dreamy Bread And Butter Pudding
Slow cooker fans check Crockpot Bread Pudding while pastry lovers will adore Croissant Bread Pudding
For tangy depth read up on Sourdough Bread Pudding
Ingredients for Savory Bread Pudding with Sausage and Herbs – A hearty, savory option
– 1 pound rustic bread cut into 1 inch cubes preferably day old
– 1 tablespoon olive oil
– 1 pound Italian sausage casings removed sweet or spicy or chicken sausage
– 1 large yellow onion diced
– 2 ribs celery diced optional for extra aroma
– 3 cloves garlic minced
– 1 cup shredded sharp cheddar or Gruyere or a mix Parmesan for topping optional
– 2 tablespoons chopped fresh parsley
– 1 tablespoon chopped fresh thyme or 1 teaspoon dried
– 1 tablespoon chopped fresh sage or 1 teaspoon dried
– 6 large eggs
– 2 and one half cups whole milk or 1 and one half cups milk plus 1 cup cream for richer custard or use unsweetened oat milk for dairy light
– 1 teaspoon Dijon mustard optional for brightness
– 1 teaspoon kosher salt plus more to taste
– one half teaspoon black pepper
– Pinch of red pepper flakes optional
– Butter or spray for greasing the baking dish
Substitutions
- Bread Use French loaf Italian boule sourdough or challah Skip very soft sandwich bread
- Sausage Swap mushrooms and extra olive oil for a vegetarian version or crumbled plant based sausage
- Dairy Use lactose free milk or half and half or unsweetened oat milk for dairy light
- Herbs Use dried if needed use half the amount of fresh
How to Make Savory Bread Pudding with Sausage and Herbs – A hearty, savory option
Step by Step Instructions
- Prep the pan and heat oven Set oven to 350 degrees F Grease a 9 by 13 inch baking dish
- Dry the bread Spread bread cubes on a sheet pan Toast 10 minutes to dry slightly This helps the custard absorb evenly
- Brown the sausage Heat olive oil in a large skillet over medium Heat Add sausage Break into small pieces Cook until browned and cooked through about 6 to 8 minutes Transfer to a bowl
- Soften aromatics In the same skillet add onion and celery Cook until translucent and lightly golden 6 to 8 minutes Add garlic Cook 1 minute more
- Combine skillet mix Stir sausage back into the skillet Add parsley thyme and sage Taste and season with a pinch of salt and pepper Remove from heat
- Whisk the custard In a large bowl whisk eggs milk Dijon salt pepper and red pepper flakes until smooth
- Build the pudding Add toasted bread cubes to the greased dish Scatter sausage onion herb mixture over the bread Sprinkle in half the cheese Toss gently in the dish to distribute
- Pour and soak Slowly pour custard evenly over the bread Press down with a spatula so all cubes touch the liquid Let soak 10 to 15 minutes for best texture
- Finish with cheese Sprinkle remaining cheese over top for a golden crust
- Bake Place dish on middle rack Bake 35 to 45 minutes until the top is deeply golden and the center is just set A knife inserted in the middle should come out with silky custard not wet liquid
- Rest and set Let the pudding rest 10 minutes before slicing This locks in moisture and makes neat portions
- Serve Slice into squares and garnish with more parsley Serve warm
Pro Tips & Variations
– Dry bread makes the difference Lightly toasting the cubes yields custard that is creamy not soggy
– Season in layers Salt the sausage and aromatics then season the custard for balanced flavor throughout
– Press then rest Press the bread into the custard before baking then rest after baking for clean slices
– Choose the cheese Sharp cheddar offers bite Gruyere melts beautifully Parmesan on top adds nutty crisp edges
– Scale it up Double the recipe in two pans for a crowd Bake on separate racks and rotate pans halfway
Variations
- Vegetarian Replace sausage with 12 ounces mixed mushrooms plus a teaspoon of soy sauce for depth
- Dairy light Use unsweetened oat milk and skip cheese Increase herbs and add a drizzle of olive oil on top
- Gluten free Use your favorite gluten free boule and check sausage labels for fillers
- Extra green Fold in 2 cups chopped kale or spinach during step 5
- Spicy Use hot Italian sausage double the red pepper flakes and finish with pickled jalapenos
- Brunch version Add roasted cherry tomatoes and a handful of scallions Serve with a simple arugula salad
If you want to compare sweet techniques or hybrid ideas browse these for inspiration
Best Bread Pudding Recipe
Savory Bread Pudding and Best Banana Bread
For tender crumb cakes visit Banana Cake Recipe plus Homemade Banana Bread and Moist Banana Bread including Super Moist Banana Bread and better for you Healthy Banana Bread
Got speckled fruit Try Ripe Banana Recipes and Banana Recipes Overripe plus veggie packed Zucchini Banana Bread
Serving Suggestions
– Light salad Toss arugula with lemon juice olive oil shaved Parmesan and a pinch of salt The acidity balances the rich custard
– Roasted vegetables Sheet pan carrots cauliflower or Brussels with olive oil and herbs echo the flavors and add texture
– Eggs for brunch Poach or fry eggs and set them over warm slices The runny yolk acts like a built in sauce
– Simple gravy or pan sauce Deglaze the sausage skillet with a splash of white wine and a bit of stock Reduce and spoon over servings
– Pickled garnish Serve with quick pickled red onions or gherkins for a bright counterpoint
For sweet finishes on a different day compare with these styles
Best Banana Bread and Homemade Banana Bread or go luxe with Brioche Bread Pudding
Storage & Reheating
– Refrigerate Cool completely Slice and store in airtight containers up to 4 days
– Freeze Wrap individual squares tightly then place in a freezer bag up to 2 months Thaw overnight in the fridge
– Reheat Oven Place slices on a sheet pan cover loosely with foil and warm at 325 degrees F for 12 to 15 minutes for crisp edges and soft centers
– Reheat microwave Heat in short bursts 30 to 45 seconds then rest 30 seconds to let heat distribute
– Skillet option Warm a lightly oiled nonstick skillet over medium Heat Add a slice and cook covered 3 to 4 minutes per side for a crisp bottom
FAQ about Savory Bread Pudding with Sausage and Herbs – A hearty, savory option
Q Can I assemble this the night before
A Yes build it through step 9 cover and refrigerate Bake cold from the fridge by adding about 5 minutes to the cook time
Q What bread works best
A Sturdy loaves like Italian French or sourdough hold their structure For a silky interior combine rustic white with a bit of whole grain
Q Can I make it without dairy
A Use unsweetened oat milk and skip the cheese The texture stays custardy thanks to the eggs
Q How do I prevent soggy spots
A Dry the bread slightly whisk the custard well and allow a soak of 10 to 15 minutes Press the bread into the liquid so every cube gets coated
Q Where can I learn sweet techniques too
A Explore Best Bread Pudding Recipe plus banana classics like Best Banana Bread and seasonal twists such as Zucchini Banana Bread
Final Thoughts on Savory Bread Pudding with Sausage and Herbs – A hearty, savory option
When you want comfort without fuss this savory bread pudding delivers It is affordable flexible and impressive enough for guests while easy enough for a Tuesday night You do not need specialty ingredients and you get maximum flavor from ordinary pantry items The method rewards you for using what you have which is exactly what home cooking is all about
If this recipe helped you reduce waste and win over your table save it to Pinterest share it with a friend and leave a comment below I would love to hear your sausage and herb combos or any creative vegetable add ins For more ideas explore both savory and sweet directions from Savory Bread Pudding to classics like Best Banana Bread and custardy showstoppers such as Bread And Butter Pudding and Sourdough Bread Pudding
Subscribe for fresh recipes every week and you will always have a delicious plan for leftover bread eggs and milk Savory Bread Pudding with Sausage and Herbs – A hearty, savory option will quickly become your new go to for brunch meal prep and cozy dinners alike
Savory Bread Pudding with Sausage and Herbs – A hearty, savory option
Equipment
- 9×13-inch baking dish,
- Large skillet,
- Sheet pan
- – Whisk
- Large bowl
Ingredients
Bread
- 1 pound rustic bread cut into 1 inch cubes, preferably day old
Sausage and Aromatics
- 1 tablespoon olive oil
- 1 pound Italian sausage casings removed; sweet or spicy or chicken sausage
- 1 large yellow onion diced
- 2 ribs celery diced, optional
- 3 cloves garlic minced
- 1 cup shredded cheese sharp cheddar, Gruyere, or a mix; Parmesan for topping optional
Herbs
- 2 tablespoons fresh parsley chopped
- 1 tablespoon fresh thyme or 1 teaspoon dried, chopped
- 1 tablespoon fresh sage or 1 teaspoon dried, chopped
Custard
- 6 large eggs
- 2.5 cups whole milk or 1.5 cups milk plus 1 cup cream for richer custard; or unsweetened oat milk for dairy light
- 1 teaspoon Dijon mustard optional for brightness
- 1 teaspoon kosher salt plus more to taste
- 0.5 teaspoon black pepper
- pinch red pepper flakes optional
- Butter or spray for greasing the baking dish
Instructions
- Prep the pan and heat oven to 350 degrees F. Grease a 9 by 13 inch baking dish.
- Dry the bread by spreading bread cubes on a sheet pan and toasting for 10 minutes to dry slightly. This helps the custard absorb evenly.
- Brown the sausage by heating olive oil in a large skillet over medium heat. Add sausage, break into small pieces, and cook until browned and cooked through about 6 to 8 minutes. Transfer to a bowl.
- Soften aromatics by adding onion and celery to the skillet and cooking until translucent and lightly golden, about 6 to 8 minutes. Add garlic and cook 1 minute more.
- Combine skillet mix by stirring sausage back into the skillet. Add parsley, thyme, and sage. Taste and season with a pinch of salt and pepper. Remove from heat.
- Whisk the custard by combining eggs, milk, Dijon, salt, pepper, and red pepper flakes in a large bowl until smooth.
- Build the pudding by adding toasted bread cubes to the greased dish. Scatter sausage, onion, and herb mixture over the bread. Sprinkle in half the cheese and toss gently to distribute.
- Pour custard slowly and evenly over the bread. Press down with a spatula so all cubes touch the liquid. Let soak 10 to 15 minutes for best texture.
- Finish by sprinkling remaining cheese over top for a golden crust.
- Bake on the middle rack for 35 to 45 minutes until the top is deeply golden and the center is just set. A knife inserted in the middle should come out with silky custard, not wet liquid.
- Rest the pudding for 10 minutes before slicing to lock in moisture and make neat portions.
- Serve warm, sliced into squares and garnished with more parsley.
