Savory Bread Pudding with Sausage, Mushrooms and Escarole
2 tablespoons olive oil
1 medium yellow onion, peeled, cut in half and sliced
1 pound (4 links) sausage, mild or hot, chicken or pork, casings removed
2 cloves garlic, minced or pressed
8 ounces exotic mushroom blend
4 ounces escarole, rinsed, white parts removed and sliced thin
1 cup half & half
1 cup chicken stock
4 eggs
1 cup Gruyere cheese, shredded
1 loaf (approx 10 cups) French or Ciabatta bread, broken or cut into 1" cubes
1 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 375 degrees F. Butter a 9x13 baking dish and set aside.
Heat olive oil in a large skillet over medium-high heat. Add onion and stir until soft, about 5 minutes. Stir in sausage, mushrooms and garlic, and cook about 10 minutes. Reducing heat to low, add the escarole and cook an additional 2 minutes, or until wilted. Remove pan from heat.
In a large bowl, whisk together eggs, half & half, chicken stock and Gruyere. Add bread cubes and toss to coat. Add sausage mixture, salt and pepper, and again, toss to coat.
Pour mixture into the greased baking dish and spread evenly. Bake for 35 to 40 minutes. The top should be a golden brown and a knife inserted in the middle should come out almost clean. If the top becomes brown after 30 minutes, cover with foil and continue to cook.
Remove from oven and serve hot.
1 medium yellow onion, peeled, cut in half and sliced
1 pound (4 links) sausage, mild or hot, chicken or pork, casings removed
2 cloves garlic, minced or pressed
8 ounces exotic mushroom blend
4 ounces escarole, rinsed, white parts removed and sliced thin
1 cup half & half
1 cup chicken stock
4 eggs
1 cup Gruyere cheese, shredded
1 loaf (approx 10 cups) French or Ciabatta bread, broken or cut into 1" cubes
1 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 375 degrees F. Butter a 9x13 baking dish and set aside.
Heat olive oil in a large skillet over medium-high heat. Add onion and stir until soft, about 5 minutes. Stir in sausage, mushrooms and garlic, and cook about 10 minutes. Reducing heat to low, add the escarole and cook an additional 2 minutes, or until wilted. Remove pan from heat.
In a large bowl, whisk together eggs, half & half, chicken stock and Gruyere. Add bread cubes and toss to coat. Add sausage mixture, salt and pepper, and again, toss to coat.
Pour mixture into the greased baking dish and spread evenly. Bake for 35 to 40 minutes. The top should be a golden brown and a knife inserted in the middle should come out almost clean. If the top becomes brown after 30 minutes, cover with foil and continue to cook.
Remove from oven and serve hot.
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