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Sausage, Cheddar, and Apple Bread Pudding

A beautiful brunch dish you'll make again and again!

Ingredients

  • 6 cups stale French bread, sourdough boule, or similar, in 1" cubes
  • 1 lb. bulk breakfast sausage, hot or mild as you prefer
  • 3 T. butter
  • 1 medium onion, diced
  • 2 large apples, peeled and diced
  • 6 cups stale French bread, sourdough boule, or similar, in 1' cubes
  • 2 cups sharp cheddar, shredded
  • 5 large eggs, beaten
  • 2 cups milk
  • 2 t. Dijon mustard
  • 1½ t. salt
  • 1 t. pepper
  • ½ t. dried thyme

Instructions

  • Preheat the oven to 350°. Grease an 8x8 baking dish.
  • Brown the sausage in a skillet, crumbling as you go. Remove the cooked sausage and set aside. Wipe the skillet clean.
  • Add the butter to the skillet and sauté the onion for a few minutes until beginning to soften. Add the apples and sauté f minute or two more.
  • layer half the bread, half the sausage, half the onion mixture then half the cheese in the prepared in that order. Repeat.
  • Beat together the eggs, milk, salt, thyme, and pepper. Pour over the casserole and allow to sit for 5-10 minutes so the bread can absorb the custard. If making ahead, stop here.
  • Bake uncovered for 1 hour.

Notes

  1.  If your bread is very fresh, you can cube it, spread the cubes out on a shet pan, and bake at 350° until lightly toasted.  Then proceed with the recipe.
  2. Feel free to assemble the bread pudding, cover, refrigerate overnight, and bake in the morning.  You can even freeze the assembled casserole--very well-wrapped--for up to a month.  Allow the frozen casserole to thaw in the refrigerator overnight before baking.