Savory Sausage Bread Pudding
This is a quick dish to put together that tastes great. Put it together the night before, let it cook during the night, and Sunday morning there you go, breakfast is ready.
This is a quick dish to put together that tastes great. Put it together the night before, let it cook during the night, and Sunday morning there you go, breakfast is ready.
- Carbohydrate 60.5361725 g
- Cholesterol 1124.886875 mg
- Fat 56.1933646875 g
- Fiber 3.32012504631281 g
- Protein 56.1046765625 g
- Saturated Fat 20.0838484375 g
- Serving Size 1 1 Serving (492g)
- Sodium 1727.58821875 mg
- Sugar 57.2160474536872 g
- Trans Fat 7.92278437500002 g
- Calories 980 calories
Step-by-step
- Beat eggs in lg bowl. Add milk, salt, pepper, thyme and pepper flakes; stir in well. Cut sausage into half inch pieces. Stir in sausage, cheese and bread. Press bread into egg mixture. Set aside 10 minutes or untili bread has absorbed liquid.
- Generously butter 2 qt baking dish that fits inside 5- or 6- qt Crock pot slow cooker. Pour sausage mixture into dish. Cover dish with buttered foil, butter side down.
- Pour 1 in hot water into slow cooker. Add baking dish. Cover; cook on LOW 4-5 hours or until tester inserted into center comes out clean.
Swapping standard sandwich bread for a dense sourdough alters the final hydration rate entirely, demanding extra soaking time for the crumb to fully saturate. Utilizing stale bakery remnants prevents food waste while creating a sturdy structural base that withstands prolonged cooking. Commercial white loaves dissolve into mush under extended moisture exposure, whereas rustic artisanal crusts retain structural integrity during long soaking intervals.
Maximizing ingredient efficiency requires combining leftover cured meats with dry pantry metrics. Whisking eggs thoroughly with two cups of dairy incorporates necessary proteins to set the custard without scrambling. Incorporating shredded cheddar adds fats that emulsify into the surrounding liquid during the heating cycle. Letting the cubed components rest for ten minutes allows the starches to draw in the spiced liquid before thermal application begins.
Cooking inside a specialized water bath within a five-quart or six-quart slow cooker maintains a gentle, even heat transference that prevents the exterior from burning. Covering the vessel with buttered foil traps steam while preventing condensation from dripping directly onto the surface. Operating the appliance on the low setting for four to five hours yields a stable internal temperature. Inserting a thin wooden tester into the middle provides a reliable visual cue; a clean extraction confirms proper coagulation. Portioning the yield into four individual servings ensures adequate density per portion. Storing leftovers in a sealed container within refrigeration parameters preserves safety for up to three days.
