About this recipe:This is a decadent and rich savoury bread pudding that is perfect for a special brunch. The results are delicious, and guests will be impressed with such a different dish - but it's very easy to make! Use your favourite well seasoned sausage.
110g Italian sausage, casings removed
1/2 (500g) loaf day-old French bread, broken into small pieces
3 tablespoons butter, melted
450g grated Cheddar cheese
350ml full fat milk
75ml white wine
3 spring onions, chopped
2 teaspoons Dijon mustard
1/4 teaspoon black pepper
1/4 teaspoon red chilli flakes
250ml soured cream
40g Parmesan cheese
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Place sausage in a frying pan over medium-high heat. Cook, stirring constantly and breaking it apart until evenly browned. Drain fat, and set aside.
Spread bread pieces in the bottom of a 20x30cm baking dish. Drizzle melted butter over the bread pieces, then sprinkle in the cooked sausage. Cover with grated cheese. In a medium bowl, whisk together the eggs, milk, white wine, Dijon mustard and spring onions. Season with black pepper and red chilli. Pour the egg mixture over everything in the baking dish. Cover, and refrigerate overnight.
Remove the dish from the refrigerator 30 minutes prior to baking to allow it to come to room temperature. Preheat the oven to 170 C / Gas 3.
Cover the dish, and bake for 30 minutes in the preheated oven. Then uncover, and bake for an additional 30 minutes. Remove from the oven, and spread soured cream over the top. Sprinkle with Parmesan cheese. Return to the oven for an additional 10 minutes, or until cheese is starting to brown slightly.
If I'm not serving kids, I like to double up on the red chilli flakes and add a few drops of hot sauce as well.