Sausage, Apple, and Cheddar Bread Pudding

• 6 cups cubed day-old bread
• 1 lb bulk breakfast sausage
• 2 cups diced apple (about 2 medium apples)
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup diced onion
• 1/2 cup diced celery
• 4 large eggs
• 2 cups milk
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons unsalted butter, melted

Steps

1. 1 Preheat oven to 350°F.
2. 2 In a skillet, cook sausage over medium heat until browned; drain and set aside.
3. 3 In a large bowl, combine bread cubes, cooked sausage, apple, cheese, onion, and celery.
4. 4 Whisk together eggs, milk, thyme, salt, and pepper in a separate bowl.
5. 5 Pour egg mixture over bread mixture and toss to coat. Drizzle with melted butter.
6. 6 Transfer to a greased 9x13 inch baking dish.
7. 7 Bake for 45 minutes or until a knife inserted comes out clean.
8. 8 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• Skillet
• Mixing bowls

Variations

• Add 1/2 cup of raisins or dried cranberries for extra sweetness.
• Substitute chicken sausage for a lighter option.

Substitutions

• Use milk alternatives like almond or oat milk for a dairy-free version.
• Swap cheddar for another sharp cheese like Gouda or Monterey Jack.

Pairings

• A crisp autumn ale
• A glass of Chardonnay

Nutrition

Tips

• Use day-old bread for best results to prevent a soggy pudding.
• For extra flavor, toast the bread cubes before assembling.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat covered with foil at 350°F.

Serving Suggestions

• Serve with a fresh green salad.
• Pair with a tangy apple slaw for contrast.

FAQ