Best Sausage And Caramelized Onion Bread Pudding Recipes

SAVORY BREAD PUDDING WITH SAUSAGE + SAGE

Steps:

• Preheat the oven to 350. Butter a large baking dish. Whisk together the milk, cream, eggs and a generous pinch of salt and freshly cracked black pepper. Tear the bread into bite-sized pieces and place it in a large bowl-set aside.
• Heat a skillet over medium heat, add in the olive oil then the sausage. Saute the sausage until it is fully cooked and golden brown. Remove the sausage from the pan and add in the butter, leeks, and onion. Cook the leeks and onion on medium/low heat until soft and caramelized, about 20-30 minutes. Stir often to prevent scorching. Right at the end add in the fresh sage and thyme leaves. Cook for an additional 1-2 minutes.
• In a large bowl, fold together the cooked sausage, leek, onion and custard mixture. Pour the mixture into the prepared baking dish and bake for 50-60 minutes or until golden brown and bubbly. Serve warm!

SAVORY SAGE AND ONION BREAD PUDDING

Steps:

• Butter shallow 7 or 8-cup baking dish.
• Melt butter in large skillet over low heat.
• Add onion mixture and cover with waxed paper round.
• Cook gently for 12 minutes;discard paper.
• Continue cooking until liquid evaporates, stirring occasionally, about 8 minutes.
• In processor, mince cheese with sage;add 2/3 cup milk,eggs,mustard,salt and pepper and mix 5 seconds.
• Blend in onion mixture using 3 to 4 on/off turns.
• Transfer mixture to large bowl; stir in remaining 1 cup milk.
• Place bread in prepared dish.
• Pour egg mixture over bread, using fork to distribute onions evenly.
• Let soak until liquid is absorbed, 30 to 45 minutes.
• (Can be prepared 12 hours ahead, covered and refrigerated. Bring bread pudding to room temperature before baking.).
• Position rack in center of oven and preheat to 300 degrees.
• Bake bread pudding 45 minutes.
• Increase temperature to 450 degrees and continue baking until puffy and well browned, about 15 minutes.
• Let stand 15 minutes; serve warm.

SAUSAGE AND LEEK SAVORY BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F. Grease six 12-ounce ramekins with 2 tablespoons of the butter and set aside on a rimmed baking sheet.
• Spread the brioche on a second rimmed baking sheet and bake, tossing halfway through, until lightly browned, about 15 minutes.
• Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the sausage and squash and cook, breaking up the meat with the back of a spoon, until the sausage is browned and the squash is tender, about 8 minutes. Stir in the leeks, thyme, 1 teaspoon salt and 1/2 teaspoon pepper and continue to cook, stirring often, until the leeks are wilted and softened, about 5 minutes.
• Whisk together the chicken broth, cream, parsley, chives and eggs in a medium bowl. Add half the brioche to the ramekins. Divide the sausage mixture among the ramekins; top with 1 cup of the Gruyere and the remaining brioche. Pour the egg mixture over and sprinkle with the remaining 1 cup Gruyere.
• Set aside at room temperature for 15 minutes to allow the bread to absorb the egg mixture. Bake on the baking sheet until the custard is set and the bread pudding is puffed and golden, about 20 minutes. Sprinkle with chives before serving.

SAVORY BREAD PUDDING WITH SAUSAGE, SPINACH, POACHED EGGS, AND PARMESAN-THYME CREAM

Steps:

• For the Parmesan-thyme cream: In a heavy-bottomed saucepot over medium-low heat, add the cream, bay leaf and garlic. Simmer until reduced by two-thirds, about 20 minutes, being careful not boil the liquid or scorch the bottom of the pot. With a slotted spoon, remove the garlic and bay leaf. Whisk in the Parmesan. When the Parmesan has melted the sauce is smooth, add the thyme, salt and pepper. Cook for another 2 minutes. Serve warm. (Make 1 quart.)
• For the savory bread pudding: Preheat the oven to 350 degrees F.
• Heat the olive oil in a saute pan over medium heat. Add the onions and saute until beginning to soften, 4 minutes. Add the celery, garlic and thyme; cook for another 3 minutes. Set aside and let cool.
• In a large mixing bowl, whisk together the milk and eggs, and sprinkle with the salt and pepper. In another mixing bowl place the cubed bread. Pour the milk-egg mixture over the bread and mix. Let sit for 10 minutes, until the bread has soaked up liquid. Fold in onion mixture.
• Grease an 8-by-10-inch baking dish with the butter. Add the bread mixture and cover with foil. Bake for 30 minutes. Remove the foil and cook until the top is toasted and golden brown, another 10 to 15 minutes.
• To serve, cut into 4-by-4-inch portions and place on a plate. Add a sausage patty, 1/4 cup of the spinach and two poached eggs. Pour one-quarter of the Parmesan-thyme cream over the top.