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Savory Bread Pudding with Apples, Sausage & Pecans

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A flavorful and moist Fall dish that can be a substitute for turkey stuffing or served alongside of any roast. It also makes a great make-ahead breakfast strata. Assemble the night before and then bake in the morning.

Ingredients

Scale
  • 1 T butter
  • 2 cups cornbread, cut into 1″ pieces
  • 6 cups sourdough bread, cut into 1″ pieces
  • 5 T olive oil, divided
  • 1 pound Italian sausage, skins removed and crumbled
  • 2 onions, chopped
  • 3 apples, 2 cored and chopped into 1″ pieces, skins left on, 1 thinly sliced across the core
  • 1 cup whole pecans
  • 1/2 pound grated cheddar cheese (do not use pre-grated if possible)
  • 5 eggs, lightly beaten
  • 3 cups whipping cream, divided
  • 1 handful parsley, chopped, about 3 T, plus a little more for garnish
  • 1 t dried sage
  • 1 t dried thyme
  • 1 t kosher salt
  • Freshly ground pepper
  • 1/4 cup grated parmesan cheese

Instructions

  1. Heat the oven to 350 degrees. Butter a 13″ x 9″ x 2″ baking pan and set aside. Spread the cornbread and sourdough pieces over a sheet pan. Drizzle with 2 – 3 tablespoons of olive oil and toss with your hands. Bake for 15 minutes to toast, tossing after 10 minutes. Allow to cool and then put in a large bowl.
  2. Heat a large skillet on medium heat. Add a tablespoon of olive oil. When hot, the sausage and saute until cooked through, about 8 – 10 minutes. Remove from pan and drain on a paper towel-lined plate. Reserve the sausage grease for sauteing the onions and apples.
  3. Add a bit more olive oil to the pan if needed and saute the onions on medium heat for 6 – 8 minutes, until they are soft. Remove from heat and add to the bowl with the bread.
  4. Add a bit more olive oil if needed and saute apples until they turn yellow, but are still fairly firm, about 5 minutes. 
  5. Add sausage, apples, pecans and cheddar cheese to the bowl. Toss with your hands.
  6. In a separate bowl lightly whisk 5 eggs. Whisk in 2 cups cream to combine. Add egg mixture to the bowl along with parsley, sage, thyme, salt and pepper. Toss with your hands to combine.
  7. Arrange 2 apple slices over the bread pudding. Pour the remaining cup of cream over the apples so that they are covered with cream. Sprinkle the parmesan cheese over the top. Bake for 50 minutes until the bread pudding is cooked through and browned on the top. Garnish with chopped parsley or thyme.

Notes

This bread pudding can be assembled a day in advance and then baked an hour before serving. Remove from the fridge half an hour before baking to bring it to room temperature. 

Find it online: https://pattern-architecture.live/recipe/savory-bread-pudding-apples-sausage-pecans/%3C/a%3E%3C/p%3E

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