Tomato, Sausage & Cheddar Bread Pudding
Recipe by: Taste of Home Magazine
This savory dish is the perfect excuse to have bread pudding as THE brunch meal, not merely afterward as dessert. —Holly Jones, Kennesaw, GA
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 |
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