Tomato, Sausage & Cheddar Bread Pudding
This savory dish is the perfect excuse to have bread pudding as THE brunch meal, not merely afterward as dessert. —Holly Jones, Kennesaw, GA
Make This Recipe
Ingredients
- 6 Eggland’s Best Eggs (large)
- 3 cups (12 ounces) shredded sharp cheddar cheese
- 1 can (28 ounces) diced tomatoes, drained
- 1 pound bulk Italian sausage, cooked and crumbled
- 4 green onions, thinly sliced
- 1/4 cup minced fresh basil or 1 Tbsp. dried basil
- 1/4 cup packed brown sugar
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 3 cups cubed French bread
- 1-1/2 cups heavy whipping cream
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup grated Parmesan cheese
Preparation
Preheat oven to 350°F.
In a large bowl, combine first eight ingredients. Stir in bread.
Transfer to a greased 13x9-in. baking dish.
In the same bowl, whisk eggs, cream, salt and pepper. Pour over bread mixture.
Sprinkle with Parmesan cheese.
Bake 45-50 minutes or until a knife inserted near the center comes out clean.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 serving |
|---|---|
| Calories | 447 |
| Fat | 36 g |
| Saturated Fat | 20 g |
| Cholesterol | 189 mg |
| Sodium | 698 mg |
| Carbohydrates | 14 g |
| Dietary Fiber | 1 g |
| Protein | 19 g |