Sausage and cheese bread pudding

    1 hour 40 min

    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.

    108 people made this

    Serves: 8 

    • 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
    • 10 eggs
    • 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

    Prep:30min  ›  Cook:1hr10min  ›  Ready in:1hr40min 

    1. 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.
    2. 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.
    3. 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.
    4. 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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (94)


    Delicious! I used half pepperjack and half monterey jack. And you definitely need more than 4oz of sausage... other than that, perfection! I gave out the recipe all morning  -  29 Mar 2006  (Review from Allrecipes US | Canada)


    Fantastic! Not sure what makes it Bayou-like - it might need crawfish for that. I did make some changes, using: - 1 lb turkey italian sausage - About 13 oz of a fresh baguette that I "butterflied" and put in the oven at low heat for a while until somewhat dry. - 1/2 lb Sargento shredded Mexican cheese blend - 2 c whole milk - 16 eggs - White pepper - Maybe 1 T + 1 t Dijon mustard - About 1/2 c white wine - About 3/4 - 1 c sour cream in the egg mix and dolloped the rest of the 16 oz container on top after cooking - About 1/4 t cinnamon - Sprinkled the green onions on top instead of baking in the eggs - Sprinkled Cajun seasoning on top just before serving Took it to work and cooked it in an electric skillet @ about 210 for an hour, removing condensation on lid once. Put Slap Ya Mama seasoning and Sriracha chili sauce on the table. It received RAVE reviews!  -  08 Apr 2008  (Review from Allrecipes US | Canada)


    Great dish, went like hot cakes for the office Friday brunch. I use l lb. of Jimmy Dean Italian Sauage and used ground red pepper instead of the flakes. As my husband would say "This is company quality".  -  30 Dec 2005  (Review from Allrecipes US | Canada)