Savory Bread Pudding With Sausage And Escarole

Name: Savory Bread Pudding With Sausage And Escarole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 onion (10 oz.), peeled, cut in half, and thinly sliced crosswise; 2 cloves garlic, peeled and minced or pressed; 1 pound fresh mild or hot Italian sausage (about 4 links), casings removed; 4 ounces escarole (see notes), rinsed, tough white parts removed, and thinly sliced; 2 cups whole milk; 4 large eggs; 1 cup shredded Gruyere or Swiss cheese; 10 cup 1- to 2-inch cubes French or country-style bread (1 lb.; crusts removed); 1 teaspoon salt; 1/4 teaspoon pepper; 1/8 teaspoon fresh-grated nutmeg

Servings: persons

2 tablespoons olive oil
1 onion (10 oz.), peeled, cut in half, and thinly sliced crosswise
2 cloves garlic, peeled and minced or pressed
1 pound fresh mild or hot Italian sausage (about 4 links), casings removed
4 ounces escarole (see notes), rinsed, tough white parts removed, and thinly sliced
2 cups whole milk
4 large eggs
1 cup shredded Gruyere or Swiss cheese
10 cup 1- to 2-inch cubes French or country-style bread (1 lb.; crusts removed)
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon fresh-grated nutmeg

1
Pour oil into a 10- to 12-inch frying pan over medium-high heat. Add onion and stir often until limp and slightly golden, about 5 minutes. Stir in garlic and crumble sausage into pan. Stir often until meat is no longer pink, 7 to 10 minutes, using a wooden spoon to break up the meat if necessary.
2
Add escarole to sausage mixture in pan and reduce heat to low. Stir until escarole is wilted, 1 to 2 minutes. Remove pan from heat.
3
In a large bowl, whisk the milk and eggs until combined. Stir in Gruyere, bread cubes, salt, pepper, and nutmeg.
4
Add sausage mixture and stir to mix well. Scrape mixture into a buttered 9- by 13-inch baking dish and spread level (see notes).
5
Bake in a 375u00b0 oven until top is golden and a knife inserted in the middle comes out mostly clean, 35 to 45 minutes. (If top is brown after 30 minutes, cover loosely with foil and continue to bake.) Serve hot.

410

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 onion (10 oz.), peeled, cut in half, and thinly sliced crosswise, 2 cloves garlic, peeled and minced or pressed, 1 pound fresh mild or hot Italian sausage (about 4 links), casings removed, and more.

Yes, Savory Bread Pudding With Sausage And Escarole falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!