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Savory Sausage and Herb Bread Pudding Easy Creamy Bake
Thomas J. Moss

Savory Bread Pudding with Sausage and Herbs – A hearty, savory option

This savory bread pudding transforms leftover bread and sausage into a comforting, flavorful meal with a custardy texture, browned sausage, caramelized onions, and fresh herbs. It’s budget-friendly, family-friendly, and great for meal prep or entertaining.
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Prep Time 20 minutes
Cook Time 45 minutes
Soaking Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main
Cuisine: American
Calories: 380
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • 9x13-inch baking dish,
  • Large skillet,
  • Sheet pan
  • - Whisk
  • Large bowl

Method
 

  1. Prep the pan and heat oven to 350 degrees F. Grease a 9 by 13 inch baking dish.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Whisk the custard by combining eggs, milk, Dijon, salt, pepper, and red pepper flakes in a large bowl until smooth.
  7. 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.
  8. 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.
  9. Finish by sprinkling remaining cheese over top for a golden crust.
  10. 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.
  11. Rest the pudding for 10 minutes before slicing to lock in moisture and make neat portions.
  12. Serve warm, sliced into squares and garnished with more parsley.

Nutrition

Calories: 380kcalCarbohydrates: 30gProtein: 22gFat: 22gSaturated Fat: 8gCholesterol: 215mgSodium: 850mgPotassium: 550mgFiber: 3gSugar: 5gVitamin A: 800IUVitamin C: 12mgCalcium: 250mgIron: 3.5mg

Notes

Flexible, budget-friendly, and perfect for meal prep, brunch, or cozy dinners. Can be adapted for vegetarian, dairy-light, or gluten-free diets. Can be served with light salads, roasted vegetables, eggs, pan sauces, or pickled garnishes.
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