Don't Hold The Anything Breakfast Bread Pudding

By • November 19, 2011 • 30 Comments

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Author Notes: You know how at breakfast you order waffles and sausage and as you are happily dragging everything through maple syrup one of your pals digs into their eggs and you think "I LOVE eggs" then someone else is eating cheesy blintzes and you're all "Oh man I would really like a cheesy blintz" - then you are reduced to mooching bites off everyone and they may not actually want to share ... well here is problem solved. Everything you ever wanted in breakfast in one soft in the middle crunchy on top sweet and savory breafast bonanza. Another plus - you assemble the night before so in the morning just pop it in the oven, get the orange juice glasses chilling and then go walk the dog, do some yoga, run a load of wash, drink too much coffee and breath in the aroma. This is a buxom lass that won't be rushed, she takes a rather long time to bake so keep busy! Or I guess you could go back to bed for ahwile.aargersi

Food52 Review: You'll never have to worry about picking sweet or savory at breakfast again. This bread pudding combines the best of both worlds into a delicious, easy-to-make breakfast. It's a balance of sweet and savory wrapped into one delicious, rich package. Feel free to play around with the cream cheese and sage to get it just right for your tastesStephanie Bourgeois

Serves one 9x9 behemoth

  • 1 pound pork sausage
  • 6 cups cut up french bread - about 1/2" - I sliced then hand tear the slices
  • 3 cups milk
  • 8 eggs
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 4 sage leaves
  • 4 ounces cream cheese
  • 1/4 cup maple syrup
  • 2 teaspoons maple sugar
  • butter for the pan
  1. The night before - cook the pork sausage until it is nicely browned (if it's in links, remove the casing)
  2. Mince the sage and toss it with your torn up bread in a large bowl.
  3. Whisk together the eggs, milk, salt and pepper, then pour it over the bread. Stir it around several times, let it sit, stir again. Butter a 9x9 baking dish. Stir the bread again. Most of the liquid should be absorbed. Spread half of the bread mixture in the bottom of the baking dish. Use a slotted spoon to remove the sausage from its pan and spread it over the bread. Now dot the cream cheese in with the sausage. Top with the remaining bread and pour any unabsorbed custard over the top. Cover and stick it in the fridge.
  4. Go to bed. Wake up. Pull the pudding out of the fridge and drizzle the maple syrup over it, then sprinkle the maple sugar. Put it into the oven and turn the heat to 350. Go do stuff (see head note) because this is gonna take awhile - it will turn dark golden brown and crunchy on top and puff up into a nice dome (buxom, remember?) mine took an hour and 20 minutes.
  5. Let it rest for a little bit - then dig in. Cold OJ is great alongside!
Jump to Comments (30)

Comments (30) Questions (4)

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about 1 year ago dani

I made this for a baby shower yesterday. Everyone said it was the best dish served and it was! Thanks Abby. It was delish!

1107lksheadshotatjoes

almost 2 years ago lksugarman

Okay! I used gluten-free whole grain Udi's hamburger buns, substituted bacon, and added blackberries. Yum! Should've toasted the buns first, but still really great. Oh, and I used a combination of butter and bacon grease on the dish. Another yum!

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almost 2 years ago Ambitious

I ALWAYS have this problem at breakfast - sweet or salty? I can't wait to make this. :)

Me4

almost 2 years ago TheLearningCook

I made this for a staff meeting and it was a big hit. =)

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almost 2 years ago aargersi

Abbie is a trusted source on General Cooking.

I am so pleased! A nip is in the air - the season for this is for sure coming back around even in the Southwest!!

Me

over 2 years ago wssmom

So glad to see this here!! Love ....

Gator_cake

over 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

This is seriously fantastic! Perfect balance of sweet and savory that makes it impossible not to eat too much. Thanks, aargersi!

Henrykiss

over 2 years ago arielleclementine

this is the most insanely delicious food every created! abbie is a super genius.

Photo_squirrel

over 2 years ago LE BEC FIN

Aside from your recipe, i LOVE your recipe title! Great titles are an art form in and of themselves, you clever girl!

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over 2 years ago Southern Soup Kitchen

Made this for Christmas morning breakfast. Absolutely fabulous!

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over 2 years ago kumalavula

made this for a new year's day brunch and it disappeared quickly. everyone loved it. i agree with the other comments posted here- it's every flavor you'd want for breakfast wrapped under a nice sugary crust.

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over 2 years ago stephenzr

Looks delicious. This will fix my sweet tooth but limit my blood sugar spike! Just added it to my 4teaspoons account to try.

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over 2 years ago JadeTree

Thanks for the great Christmast breakfast! There were glances askance at the maple syrup but the sweet, crisp crust over the puffy yet creamy eggs and sausage won everyone over. Put in much more sage since my leaves were quite puny but to great effect. This may turn up again for New Year's breakfast, by resounding request.

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over 2 years ago SurvivingMyKitchen

I made this with a gluten-free baguette and sprinkled the top with demerrara (sp?) sugar. It turned out AMAZING!!! We couldn't stop eating it! Thanks so much for a great recipe. Merry Christmas!

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over 2 years ago NM Expats

What??? No bacon???
:)

Sausage2

almost 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Yay! I knew this was going to be an EP! CP...whatever they are these days!

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almost 3 years ago gingerroot

Wow!! Pork sausage and maple syrup and sage and cream cheese and custard...this sounds seriously delicious.

Lobster_001

almost 3 years ago nannydeb

Yummy! I'll make this on Saturday. I have some CM frozen waffles that came free with something that I'll use instead of bread...

Me

almost 3 years ago TheWimpyVegetarian

I love everything about this too! It the perfect holiday breakfast, but I'm not sure I'll wait that long to make it....

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almost 3 years ago aargersi

Abbie is a trusted source on General Cooking.

Thanks everyone! Turns out it makes for good leftovers too!!!

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Love everything about it, and wish I had a plateful right now.

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almost 3 years ago lapadia

Brilliant!

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almost 3 years ago Bevi

This is untopable!

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almost 3 years ago drbabs

Barbara is a trusted source on General Cooking.

over. the.top. you're amazing.

Sausage2

almost 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

That is exactly what happens to me at breakfast!!!! I. Love. This.

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Holy Cow, this has something for everyone, love it!

Gator_cake

almost 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Yum! When my husband and I go out for breakfast/brunch one of us orders sweet and one of us orders savory and we share. This sounds like a perfect combo of both! Could I use cane sugar instead of maple sugar, and what would be the conversion??

036

almost 3 years ago aargersi

Abbie is a trusted source on General Cooking.

Sure - it's just for a crunchy sweet sprinkle on top ... I also thought about breaking up maple sugar candies on top but I couldn't find any. Turbinado or demarerra (spelling?) would also be good. Even plain ole brown sugar.

Mrs._larkin_370

almost 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Holy moly. It's everything I love crammed into a baking dish. i was half-expecting a little duck fat shmeared in there somewhere, but no worries. This'll do quite nicely.

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almost 3 years ago aargersi

Abbie is a trusted source on General Cooking.

Oh I should have duck-fatted the pan instead of buttering it. If you want to see unusual use of duck fat check out my Orange Daffy Snaps :-)