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
1 teaspoon softened butter, or as needed
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
240ml whole milk
120g grated Gruyere cheese
1 teaspoon coarse sea salt, or to taste
1 teaspoon cracked black pepper
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Method Prep:25min › Cook:35min › Ready in:1hr
Preheat oven to 180 C / Gas 4. Grease a baking dish with butter.
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.
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.
Bake in the preheated oven until puffed and golden, 30 to 45 minutes.