Savory Bread Pudding with Apples, Sausage & Pecans
Converted My Traditional Stuffing to Bread PuddingFor the past 35 years I have made the same stuffing for my family. Thank you to Sheila Lukins and Julee Rosso for the stuffing recipe they published in The Silver Palate Cookbook back in 1982. This stuffing used three kinds of bread (sourdough, whole wheat and corn bread), apples, sausage and pecans. It was moist and delicious, and my family would not hear of experimenting with anything else. For them, this stuffing was a key part of Thanksgiving. To feed 40 guests, something had to give. I developed this bread pudding so it could be: 1) assembled in advance, 2) would allow me the ability to skip the step of stuffing the bird, and 3) would reduce the time it takes for the turkey to cook. I also designed this recipe so it could be made in disposable aluminum trays. Not only was I cooking for 40, but I was doing the dishes for 40! I tested the recipe out on my husband a few weeks before our Thanksgiving and he gave it his unwavering approval as a substitute for our traditional stuffing.
Sausage TipDo you hate removing the casings from sausage. I used to slice off an end and then squeeze the sausage contents out into the pan. It was messy and tiresome. Here is my new trick. Make a slice in the sausage lengthwise deep enough to penetrate the casing. Then peel the casing off the sausage. Faster and neater!
Make AheadThis bread pudding can be assembled the day before and baked the next day. Cover the top of the assembled bread pudding with plastic wrap and refrigerate until ready to bake.
Dairy OptionsYes, this recipe calls for a lot of cream, three cups to be exact. You can substitute some half and half or whole milk if you wish. I don't encourage it, but I know some of you are very concerned about cream. The texture will be less creamy and silky, but it will still be good.
More Than Stuffing - A Make-Ahead Breakfast StrataThis bread pudding can be served as a side to any roast, including turkey, chicken, pork or beef. It also could be served as a make-ahead breakfast strata.
Fun Apple Food Blogger CollaborationI submitted this recipe as part of a fun food blogger collaboration celebrating apples. You can find these terrific apple recipes on Instagram under #aisforalltheapples. Or go directly to the links below. Check them out. Here are some great ways to get your apple a day! Salted Caramel and Apple Babka Maple Apple Cake Bacon Crusted Apple Pies Bird's Nest Apple Caramel Cake Waldorf Salad's Twisted Sister Hasselback Apple Puff Pastry Tarts Apple Fritters Cardamom Apple Tart Apple Spice Scones with Maple Bourbon Glaze Apple Sausage and Cornbread Dressing Smokey Maple Apple Dutch Baby Thanksgiving-In-Your-Mouth Paleo Stuffing One Pan Pork and Sausage with Apples Fluffy Apple Chili Biscuits Butternut Squash Apple Soup with Asiago and Sage Croutons Brown Butter Bourbon Apple Pies Fall Kale Salad with Chicken and Apple Gluten-Free Apple Crumb Cake Candy Corn Apple Pops Easy Baked Apple Custard Gingerbread with Brandied Apples Puffed Apple Pancakes Apple Honey Brie Peanut Butter Apple Cookies
Savory Bread Pudding with Apples, Sausage & Pecans
Yield 10 - 12 Servings
A flavorful and moist Fall dish that can be a substitute for turkey stuffing or served alongside of any roast. It also makes a great make-ahead breakfast strata. Assemble the night before and then bake in the morning.
- 1 T butter
- 2 cups cornbread, cut into 1" pieces
- 6 cups sourdough bread, cut into 1" pieces
- 5 T olive oil, divided
- 1 pound Italian sausage, skins removed and crumbled
- 2 onions, chopped
- 3 apples, 2 cored and chopped into 1" pieces, skins left on, 1 thinly sliced across the core
- 1 cup whole pecans
- 1/2 pound grated cheddar cheese (do not use pre-grated if possible)
- 5 eggs, lightly beaten
- 3 cups whipping cream, divided
- 1 handful parsley, chopped, about 3 T, plus a little more for garnish
- 1 t dried sage
- 1 t dried thyme
- 1 t kosher salt
- Freshly ground pepper
- 1/4 cup grated parmesan cheese
- Heat the oven to 350 degrees. Butter a 13" x 9" x 2" baking pan and set aside. Spread the cornbread and sourdough pieces over a sheet pan. Drizzle with 2 - 3 tablespoons of olive oil and toss with your hands. Bake for 15 minutes to toast, tossing after 10 minutes. Allow to cool and then put in a large bowl.
- Heat a large skillet on medium heat. Add a tablespoon of olive oil. When hot, the sausage and saute until cooked through, about 8 - 10 minutes. Remove from pan and drain on a paper towel-lined plate. Reserve the sausage grease for sauteing the onions and apples.
- Add a bit more olive oil to the pan if needed and saute the onions on medium heat for 6 - 8 minutes, until they are soft. Remove from heat and add to the bowl with the bread.
- Add a bit more olive oil if needed and saute apples until they turn yellow, but are still fairly firm, about 5 minutes.
- Add sausage, apples, pecans and cheddar cheese to the bowl. Toss with your hands.
- In a separate bowl lightly whisk 5 eggs. Whisk in 2 cups cream to combine. Add egg mixture to the bowl along with parsley, sage, thyme, salt and pepper. Toss with your hands to combine.
- Arrange 2 apple slices over the bread pudding. Pour the remaining cup of cream over the apples so that they are covered with cream. Sprinkle the parmesan cheese over the top. Bake for 50 minutes until the bread pudding is cooked through and browned on the top. Garnish with chopped parsley or thyme.
This bread pudding can be assembled a day in advance and then baked an hour before serving. Remove from the fridge half an hour before baking to bring it to room temperature.
Cuisine New American