The Chew: Breakfast Bread Pudding Recipe
Michael Symon introduces the Breakfast Bread Pudding With Sausage & Cheddar Recipe as one of his favorite things to make for Mother’s Day brunch. It’s cheap, it’s easy and you can make it the night before, stick it in the refrigerator over night and bake it the next day.
Sausage & Cheddar Bread Pudding Ingredients
- 1/2 pound Cheddar (cut into 1/2-inch cubes)
- 1 pound Breakfast Sausage (removed from casings)
- 1 Yellow Onion (diced)
- 1 Day-Old Pullman Loaf (I would even experiment with other kinds of bread!)
- 4 Eggs
- 2 cups Milk
- Kosher Salt and Freshly Ground Pepper
- 4 tablespoons Butter (divided)
- 1/2 bunch parsley leaves only (chopped)
The Chew Bread Pudding Directions
Usually when chefs say something is easy to make, I don’t believe them, but in this case it’s actually true. This is easy to make and it’s highly customizable. You can pretty much put any ingredients you or your family happen to like or can make smaller versions of the dish so that each person can have their own to suit their tastes and the foods they like. But for this specific breakfast bread pudding this, is how it works:
First you have to cut up or rip the bread into pieces. Cook the breakfast sausage (and add some onions to it) for about 4-5 minutes. Then, take the four eggs in a bowl with the milk and whisk those two together. As you whisk them shred the cheddar cheese into the bowl. Then, add the sausage and onions as you continue to whisk.
The next step is to fill a casserole container with about half the cut up/ripped up bread. Pour the mix out on top of it, spread it out and add the rest of the bread.
As stated earlier, at this point you could place it in the refrigerator and handle the baking the next day, or if you want to bake it now you can throw it in the over at 350 degrees for 45 minutes.