Sausage, sun-dried tomato and pumpkin bread pudding

    1 hour

    This savoury, cheesy bread pudding is an unexpected and delightful way to use sausage and pumpkin. You can bake these in muffin tins to make 12 individual bread puddings, if desired. Reduce baking time by half if using muffin tins. Enjoy hot!

    1 person made this

    Serves: 6 

    • 1 teaspoon softened butter, or as needed
    • 450g sausage
    • 120g diced raw pumpkin
    • 1 small onion, chopped
    • 15g sun-dried tomatoes, diced
    • 100g cubed crusty bread
    • 475ml double cream
    • 225g grated mature Cheddar cheese
    • 5 eggs
    • 240ml whole milk
    • 120g grated Gruyere cheese
    • 1 teaspoon coarse sea salt, or to taste
    • 1 teaspoon cracked black pepper

    Prep:25min  ›  Cook:35min  ›  Ready in:1hr 

    1. Preheat oven to 180 C / Gas 4. Grease a baking dish with butter.
    2. Combine sausage, pumpkin, onion and sun-dried tomatoes in a large pan over medium heat; cook and stir until sausage is browned, 5 to 8 minutes.
    3. Transfer sausage mixture to a large bowl. Mix in bread, cream, Cheddar cheese, eggs, milk, Gruyere cheese, salt and pepper. Spread mixture in the prepared baking dish.
    4. Bake in the preheated oven until puffed and golden, 30 to 45 minutes.

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