Savory Breakfast Bread Pudding combines sausage, tomatoes, eggs, herbs, and cheese into a rich, savory bread pudding.
*This post is brought to you by Rhodes Bake-N-Serv. Thanks for supporting the brands that make Dessert Now Dinner Later possible.
Before you write off a savory bread pudding, give this recipe a chance. It may sound unusual, but the combination of Italian sausage, eggs, tomatoes, fresh herbs and two kinds of cheese creates a flavorful, comforting dish. A touch of brown sugar balances the savory notes and adds a subtle sweetness that lifts the whole casserole.
Think of it as a bread-forward breakfast casserole: the bread soaks up the custard and ingredients, holding everything together while adding texture. It’s ideal for a leisurely spring brunch, can be prepared the night before and baked in the morning, or served for dinner when you want something hearty and comforting.
This recipe makes a generous portion that easily feeds a crowd; we enjoyed it for breakfast two days in a row with no complaints. It’s straightforward to assemble and bakes into a golden, custardy center topped with melted cheese and a hint of parmesan.
Simple to prepare and full of flavor, this Savory Breakfast Bread Pudding is worth trying whether you’re feeding a crowd or want an easy make-ahead meal.
Savory Breakfast Bread Pudding
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Ingredients
- 4 slices Rhodes Bread, cubed (4 cups)
- 3 cups grated sharp cheddar cheese
- 28 ounce can diced tomatoes, drained
- 1 pound Italian sausage, browned and drained
- 4 green onions, thinly sliced
- ¼ cup minced fresh basil
- ¼ cup brown sugar
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 6 large eggs
- 1 ½ cups heavy whipping cream
- ½ teaspoon salt and pepper
- ½ cup grated parmesan cheese
Instructions
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Place bread cubes in a large bowl.
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In a separate bowl, combine cheddar cheese, drained diced tomatoes, browned sausage, green onions, basil, brown sugar, oregano and garlic powder.
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Add the mixture to the bread cubes and toss gently until the bread is evenly coated. Transfer everything to a lightly sprayed 9×13-inch baking pan.
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Whisk together the eggs, heavy whipping cream, salt and pepper, then pour the custard over the bread mixture. Sprinkle the top with grated parmesan cheese.
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Bake at 350°F for 55–65 minutes, or until a knife inserted in the center comes out clean. Let rest briefly before serving.
Notes
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