Savory Sausage and Cheddar Bread Pudding

How is your December going thus far?  Do you have company or family coming for the holidays?  Are you already overloaded on sugar seasonal treats?  This bread pudding will cure all of the above and you will positively want to make this over and over again.

Don't let the name bread pudding sway you.  This dish is not sweet at all.  It has a rich savory taste that is so satisfying.  Not only does it make a beautiful breakfast to enjoy, honestly, I think with a side salad you could equally have this for dinner and love it.

Savory Sausage and Cheddar Bread Pudding

Courtesy of Once Upon A Chef

2 Tbl unsalted butter, divided

1 pound sweet or spicy pork sausage, casings removed

1 medium yellow onion, chopped

1 loaf (18 slices) white sandwich bread, crust removed and cut into 1-inch cubes

2-1/2 cups grated sharp cheddar cheese

1/2 cup chopped fresh parsley

6 large eggs

2 cups half-and-half

Scant teaspoon salt

1/2 tsp freshly ground black pepper

Grease a 9x13 inch baking dish with butter.

In a large saute pan over medium-high heat, melt 1 tablespoon butter.  Add the sausage and cook, stirring with a wooden spoon to break the meat into small clumps, until browned, about 10 minutes.  Transfer the sausage to a large mixing bowl, leaving the fat in the pan.

Turn the heat down to medium, then add the onions to the pan along with 1 table spoon of butter.   Cook the onions, stirring constantly, until soft and translucent, about 5 minutes.  Add the onions to the mixing bowl with the sausage, along with the bread cubes, grated cheese and parsley.  Toss well, then spread the mixture evenly into the prepared baking pan.

In a medium bowl, whisk together the eggs, half-and-half, salt, and pepper.

Pour the egg mixture evenly over the bread mixture.  Cover tightly with Saran wrap and refrigerate for at least a few hours or overnight.

Preheat the oven to 350 degrees.  Bake for about one hour, uncovered, until puffed and golden brown.  

Serve immediately.

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