Savory Sausage Sun-Dried Tomato and Pumpkin Bread Pudding recipe

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Ingredients

1 teaspoon softened butter, or as needed
1 pound sausage
1 cup diced raw pumpkin
1 small onion, chopped
¼ cup diced sun-dried tomatoes
3 cups diced artisanal bread
2 cups heavy whipping cream
2 cups shredded sharp Cheddar cheese
5 eggs
1 cup whole milk
1 cup shredded Gruyere cheese
1 teaspoon kosher salt
1 teaspoon cracked black pepper

Nutrition Info

771.8 calories
carbohydrate: 18 g
cholesterol: 352.4 mg
fat: 65 g
fiber: 1.1 g
protein: 30 g
saturatedFat: 34.5 g
servingSize: -
sodium: 1488.6 mg
sugar: 4.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter.

  2. Combine sausage, pumpkin, onion, and sun-dried tomatoes in a large skillet 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, heavy 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.

Recipe Yield

6 servings

Recipe Note

Cheesy, crispy, crunchy and warm! This savory bread pudding is an unexpected and delightful way to use pumpkin. The addition of sausage makes it a main course or a hearty side dish. This dish would make a lovely addition to your Thanksgiving or a holiday breakfast table.

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