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Savory Sausage Bread Pudding With Roasted Butternut

A Savory Bread Pudding With Sausage and Roasted Butternut is that baked comfort dish that is every meal, at any time of day!
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Prep Time: 15 minutes
Cook Time: 40 minutes
Resting Time: 20 minutes
Total Time: 1 hour 15 minutes
Course: Breakfast, Brunch, Main Course, Side Dish
Cuisine: American
Keyword: breakfast, breakfast casserole, breakfast sausage pudding, breakfast strata, Brunch, butternut squash casserole, casserole, casserole recipes, christmas brunch, christmas sides, holiday brunch, holiday side dishes, make bread pudding, sausage bread pudding, sausage strata, savory bread pudding, savory breakfast bread pudding, side dish casserole recipes, strata, stratta, Thanksgiving sides
Servings: 9 servings
Calories: 738kcal

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Equipment

  • 2 quart oven safe casserole dish
  • non-stick skillet
  • serrated bread knife
  • baking sheet

Ingredients

Ingredients For Savory Sausage Bread Pudding With Roasted Butternut

  • 5 cups bread day old or fresh; 3/4-inch cubes; may be croissants, challah, English muffins, peasant, baguette, or sourdough
  • 4 tablespoons unsalted butter divided
  • 1/2 pound butternut squash fresh, 3/4-inch cubes
  • 1 very large sweet onion such as Vidalia; rough chopped; may substitute a fresh leek chopped or several shallots chopped
  • 2 tablespoons olive oil
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 pound breakfast sausage may be mild, hot, or maple
  • 2 teaspoons garlic fresh, chopped
  • 6 ounces Gouda cheese shredded; may substitute or use a combination of Gruyère, Parmigiano-Reggiano, Swiss, Brie, or cheddar cheese
  • 8 large eggs brought to room temperature
  • 2 1/2 cups dairy half and half
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons Dijon mustard
  • 1 tablespoon sage leaves fresh, chiffonade
  • 1 tablespoon thyme leaves fresh
  • 1 tablespoon chives fresh or freeze dried

Instructions

The Method

    If you plan make this bread pudding without any meat, double the amount of vegetables.

      for the bread cubes

      • Preheat oven to 375°F. Line a baking sheet with aluminum foil. Set aside.
      • Prepare a 2 quart casserole dish using 1 tablespoon of the butter, greasing the bottom and all sides. Set aside.
      • Using a sharp serrated kitchen knife, cube the bread you will be using and spread it out onto the prepared baking sheet.
      • Bake until lightly toasted, 8 to 10 minutes. Let the bread cool slightly, then transfer to a bowl. Increase the oven temperature to 425°F. Do not discard the aluminum as you will reuse to roast the butternut. *NOTE if using stale or day old bread, you need not toast the bread, rather cube and transfer to a bowl.
      • Melt the remaining 3 tablespoons butter. Drizzle over the bread cubes stirring to coat.

      for the butternut squash

      • Using the same aluminum-lined baking sheet, spread the butternut squash and the chopped sweet onion into a single layer. Drizzle with the olive oil, and sprinkle with the Kosher salt and the black pepper. Use your hands to toss all to coat and spread back out to a single layer again.
      • Roast the butternut mixture for 15 minutes at 425°F, toss and continue to roast for an additional 10 to 15 minutes or until the butternut cubes are nicely browned and sufficiently caramelized.
      • Remove from the oven and reduce the temperature back down to 375°F. Allow the butternut to cool on the baking sheet after loosening with a spatula.

      for the sausage

      • While the butternut mixture is roasting, cook the sausage. Heat a large skillet over medium heat. Use a spatula or wooden spoon to break the sausage up as it cooks, 5 to 10 minutes. NOTE you may opt to leave some of the sausage in quarter-sized chunks for the appearance of the finished pudding.
      • Reduce the heat to low, and add the chopped fresh garlic to the sausage. Sauté just until softened and fragrant, about 1 minute.
      • Drain the sausage mixture on layers of paper toweling and allow it to cool for 5 minutes.

      for the custard

      • In a large mixing bowl, whisk the eggs, half and half, Worcestershire, Dijon, sage leaves, thyme leaves and half the chives. Whisk for several minutes to incorporate all of the ingredients very well.

      assemble the savory bread pudding

      • To the bowl with the buttered bread cubes, add the roasted and cooled butternut mixture and the drained sausage mixture. Add half the cheese. Toss everything very well.
      • Add half of the bread and sausage mixture to the prepared casserole. Top with half the remaining cheese. Repeat by adding the remaining bread and sausage mixture and the remaining cheese. Scatter remaining chives on top.
      • Pour the custard evenly into the baking dish. Use the back of a spoon or the spatula to press down lightly in an effort to moisten all of the ingredients. Let stand for 15 to 20 minutes to allow for maximum absorption. The custard MUST COVER EVERYTHING. NOTE if you appear to NOT have enough custard, begin by whisking 1 egg to 1/3 cup half and half and pour it over the casserole. Repeat with the same units of measure until the elements are covered.
      • Bake until the pudding has puffed and is set in the middle. It will be a nice golden brown. A knife inserted into the center should pull out clean, about 35 to 40 minutes.
      • Let cool for 20 minutes, and serve warm. Alternatively, cool completely, refrigerate, and reheat individual servings in the microwave, or in the oven at 350°F for 20 minutes.

      Notes

      Please Note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not use table salt or iodized salt in any of the recipes you find on Not Entirely Average UNLESS specified otherwise.
      Baking spray may be substituted for the butter when greasing the casserole dish. 
      Low fat half and half my be substituted for full fat half and half in equal measure.
      I have not prepared this savory bread pudding with pasteurized egg product in lieu of eggs. I am unable to confirm if using pasteurized egg product works the same as eggs.
      Make Ahead: assemble and bake ahead up to two days. Refrigerate until ready to use.
      To Freeze: wrap tightly in plastic wrap or a freezer bag, making sure to press as much of the air out to extend freshness and avoid freezer burn. Label the package and store for up to 3 months in the freezer. Defrost overnight in the refrigerator.
      To reheat: when reheating the entire bread pudding, remove from the refrigerator 2 hours before planning to serve. Let stand, uncovered, for 1 hour. Cover with foil and bake at 350°F for 20 minutes. The cook time is shorter because you've already baked it before freezing. Remove the foil for the last 5 minutes.
      Note: if you are worried about the pudding being dry after a re-heat, add just about 1/4 cup vegetable or chicken broth or water to the pudding before covering and baking. The added liquid will impart moisture as it steams.

      Nutrition

      Serving: 1serving | Calories: 738kcal | Carbohydrates: 72g | Protein: 30g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 243mg | Sodium: 1367mg | Potassium: 583mg | Fiber: 6g | Sugar: 9g | Vitamin A: 3494IU | Vitamin C: 8mg | Calcium: 436mg | Iron: 6mg

      Please note that the nutrition information provided above is approximate and meant as a guideline only.