Oct 15
2009

Savory Bread Pudding with Sausage, Spinach & Three Cheeses Recipe

Savory Bread Pudding with Sausage, Spinach & Three Cheeses Recipe

With so many of us having to tighten the proverbial budget belt, it’s satisfying to look in the pantry and find the ingredients for dinner without having to make an extra trip to the store. Even when I do try to save money by scouring the Sunday newspaper for great deals, I rarely find coupons for items such as prosciutto and smoked salmon.  However, I do have enough Campbell’s soup to keep my family fed through a natural disaster.  Keeping me on the budgeting straight and narrow can be a challenge.  I have a bad habit of going into the store for just a few items and walking out with five or six bagfuls.  I manage to justify the purchases by telling myself that the produce looks particularly good that day or that I can surely find a use for ten pounds of potatoes before they start sprouting.  My newest trick to reign in my impulsive food buying is to shun the use of a basket or shopping cart.  There are only so many packages of deli meat or bags of apples that I can carry in my two hands, and the grocery store management doesn’t look too kindly on shoving not-yet-purchased items in your pockets.  I learned that the hard way when I was six years old and decided to buy out the licorice section of the neighborhood corner store with my allowance.  Those were the days when they would sell licorice by the piece.  That’s right, not in packages.  The horror!

 

Luckily, I had plenty of Italian sausage and spinach left over from the Stuffed Pork Tenderloin that I made a couple of nights ago (trip to grocery store averted).  Toss those together with some eggs, milk, bread, and cheese and you have an easy dinner or a delicious make-ahead brunch dish.  The egg and bread set into a soft, flavorful bread pudding that provides a great neutral background for any meat and vegetable mixture that strikes your fancy.  Be certain to use herbs to bring out the flavors of your ingredients. 

Heat 2 teaspoons olive oil in a large skillet over medium-high heat.  Remove 1 pound of mild Italian sausage from the casings and add to the skillet.  Break up the sausage with a wooden spoon and cook until the sausage is browned and cooked through.  Drain in a bowl lined with paper towel and set aside.


Generously coat a 9- by 13-inch baking pan with butter. Cut day-old bread into 1-inch cubes to total 5 cups of bread cubes, and place the bread into the baking pan. 


Sprinkle the bread with 1 cup grated sharp Cheddar cheese, 2 ounces crumbled Gorgonzola cheese, 1/3 cup grated Parmesan cheese, and 1 tablespoon chopped fresh sage leaves.


In a medium saucepan, combine 3 cups spinach and 3 tablespoons water.


Cover the pan and set over medium heat until the spinach is just wilted. Drain the spinach and place it in a clean kitchen towel to squeeze out the excess moisture.


In a large bowl, whisk together 10 eggs and 3 1/2 cups whole milk.


Whisk in 1 teaspoon dry mustard, 1/2 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper.


Sprinkle the spinach and sausage over the bread mixture, and pour the egg mixture evenly over the top.


Cover the baking pan with plastic wrap and place it in the fridge for at least an hour. The casserole can be covered overnight.

Preheat the oven to 325 degrees F. Uncover the baking pan and place it in the oven. Bake until the egg is set and the top is starting to brown, about 1 hour. If the top is browning too much while baking, tent the pan with foil.

Let the casserole cool for about 5 minutes and serve.


Other savory bread puddings:


Savory Bread Pudding with Sausage, Spinach & Three Cheeses
2 tsp olive oil
1 lb. mild Italian sausage
Butter for dish
5 cups day-old bread, cut into 1-inch cubes
1 cup grated sharp Cheddar cheese
2 oz. Gorgonzola cheese, crumbled
1/3 cup grated Parmesan cheese
1 tbsp chopped fresh sage leaves
3 cups fresh spinach
3 tbsp water
10 eggs
3 1/2 cups whole milk
1 tsp dry mustard
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
Heat olive oil in a large skillet over medium-high heat.  Remove Italian sausage from the casings and add to the skillet.  Break up the sausage with a wooden spoon and cook until the sausage is browned and cooked through.  Drain in a bowl lined with paper towel and set aside.
Generously coat a 9- by 13-inch baking pan with butter. Place the bread cubes into the baking pan.  Sprinkle the bread with the Cheddar, Gorgonzola, and Parmesan cheeses, and chopped fresh sage leaves.
In a medium saucepan, combine spinach and water.  Cover the pan and set over medium heat until the spinach is just wilted. Drain the spinach and place it in a clean kitchen towel to squeeze out the excess moisture.
In a large bowl, whisk together eggs and milk.  Whisk in dry mustard, salt, and pepper. Sprinkle the spinach and sausage over the bread mixture, and pour the egg mixture evenly over the top. Cover the baking pan with plastic wrap and place it in the fridge for at least an hour. The casserole can be covered overnight. 

Preheat the oven to 325 degrees F. Uncover the baking pan and place it in the oven. Bake until the egg is set and the top is starting to brown, about 1 hour. If the top is browning too much while baking, tent the pan with foil.

Let the casserole cool for about 5 minutes and serve.

Serves 6-8. 

 

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{ 27 comments… read them below or add one }

1 Kalyn October 15, 2009 at 1:19 pm

I'm not a fan of sweet bread pudding, but this sounds really good!

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2 redkathy October 15, 2009 at 1:54 pm

I was just talking with my son about bread pudding. It has been so long since I've eaten a good bread pudding, I was thinking about preparing some. Yours looks really delicious. BTW – Superb photo!

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3 Miranda October 15, 2009 at 2:09 pm

Hi CC
This looks incredible. It reminds of a stuffing I made last yr. for Thanksgiving. It was fantastic

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4 Tasty Eats At Home October 15, 2009 at 2:15 pm

This looks really good. I love your anecdote about the licorice!

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5 Gera @ SweetsFoods October 15, 2009 at 2:24 pm

What a marvelous blend of ingredients there are intriguing and wonderful too!
Three cheeses implies 3 bravos :)

Cheers!

Gera

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6 KrisKishere October 15, 2009 at 2:36 pm

That looks lovely! I like the combo of cheeses you used!

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7 Laura October 15, 2009 at 3:26 pm

This look scrumptious. What a great idea, and I love the cheeses…:)

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8 HereBeDragons October 15, 2009 at 3:51 pm

Holy cow. I'd love anything with that much cheese.

I'm not a big fan of break pudding in general, but this looks delicious.

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9 Southern Grace Gourmet October 15, 2009 at 4:11 pm

This looks very good! I have never had a savory bread pudding before.

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10 wasabi prime October 15, 2009 at 4:16 pm

Yum — I do love a savory bread pudding. What a great recipe for a brunch with friends, and so hearty, you could have it for any meal!

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11 lululu October 15, 2009 at 5:02 pm

same here, i hv a huge weakness of buying big bags of potatoes or apples……just doesnt feel right to grab just a couple things for a visit to a gigantic grocery store…haha.
I love bread pudding with lots of cheese like yours!

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12 CaptnRachel aka Tha Pizza Cutta October 15, 2009 at 5:14 pm

I simply adore dishes that take leftovers and transform them into an elegant dish like this one. Its creative and inventive and thanks for inspiring me to try something like it one day!

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13 Drick October 15, 2009 at 5:36 pm

looks like a wonderful strata for breakfast too………..thanks for the recipe…

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14 Jenn October 15, 2009 at 5:38 pm

It's always fun to raid the pantry and see what dishes with become of the item found. Looks good!!! I'll take a slice for breakfast, lunch, and dinner.

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15 ValleyWriter October 15, 2009 at 6:09 pm

Great way to use up ingredients you have on hand. I've been trying to do that a lot lately myself. This looks like a good recipe to keep on hand!

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16 MaryMoh October 15, 2009 at 6:50 pm

I'm not a cheese fan but this dish just appeals to me. Looks delicious

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17 pegasuslegend October 15, 2009 at 11:58 pm

the cheese sounds so good thanks for the recipe

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18 Claudia October 16, 2009 at 1:06 am

I love all these ingredients – I am a fan of sausage, cheese and bread and this looks so comforting as our autumn has disappeared into winter!

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19 penny aka jeroxie October 16, 2009 at 4:07 am

I love all the cheese. And i love bread and pudding! I can have it every single day. The photos are so good!

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20 Jessie October 16, 2009 at 1:17 pm

awesome recipe! I love that it has everything it needs to be a one dish meal on the go and it is such a comforting meal that sticks to our ribs. I bookmarking this one for sure :)

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21 Danielle October 16, 2009 at 2:42 pm

I love savory bread puddings. They rank right up there on the comfort food scale with mac n' cheese.

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22 The Duo Dishes October 16, 2009 at 4:57 pm

Not using a basket/cart is a smart idea. There's only so much you can lug in your arms! We should both try that. This looks like a delicious dinner.

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23 Table Talk October 16, 2009 at 4:58 pm

I make something very similar to this to eat on Christmas morning. I make it the day before (Christmas Eve) and keep it covered in the fridge until we are ready to pop it in the oven the next morning.

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24 Squeaky Gourmet October 16, 2009 at 8:36 pm

This looks so easy and wonderful!

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25 Skylar Wolfe October 17, 2009 at 1:43 am

Yum! Thanks for sharing

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26 Family Cuisine Food And Recipe October 17, 2009 at 1:40 pm

Cheese ! Thank you for sharing. Cheers !

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27 Lea Ann October 18, 2009 at 2:39 am

This recipe is definately a keeper. Thanks for the post. Looks DEElicious.

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