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Breakfast Bread Pudding

This Breakfast Bread Pudding is a hearty and flavorful dish combining savory bulk sausage and sharp Cheddar with cubes of stale baguette, all soaked in a rich egg-milk custard sweetened with maple syrup. Baked until golden and set, it offers a satisfying blend of textures and tastes, perfect for a special breakfast or brunch.
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Servings: 3 people
Course: Breakfast
Cuisine: british
Calories: 2178.4
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 200 grams bulk sausage 7 ounces
  • 110 grams Cheddar cheese 3.9 ounces
  • 170 grams stale baguette
  • 2 large eggs
  • 1 cup milk
  • 1/4 cup heavy cream
  • 1/4 cup maple syrup + more for serving

Equipment

  • 1 Skillet or Frying Pan For cooking sausage
  • 1 Cutting Board
  • 1 Chef's Knife For cutting baguette and sausage prep
  • 1 Mixing Bowl For custard mixture
  • 1 Baking Dish (approx. 8x8 or 9x13 inch) For assembling and baking the pudding

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a medium baking dish.
  2. In a skillet, cook the bulk sausage over medium heat, breaking it up until browned and cooked through. Drain any excess fat and set the cooked sausage aside.
  3. Cut the stale baguette into 1-inch cubes. If your Cheddar cheese is not pre-shredded, grate it.
  4. In a large mixing bowl, whisk together the eggs, milk, heavy cream, and the 1/4 cup of maple syrup until thoroughly combined.
  5. Layer the cubed baguette, cooked sausage, and shredded Cheddar cheese evenly in the greased baking dish.
  6. Pour the whisked egg and milk mixture over the contents of the baking dish. Gently press down on the bread cubes to ensure they are fully submerged and begin absorbing the custard.
  7. Allow the pudding to soak for at least 30 minutes at room temperature, or for deeper flavor and texture, cover and refrigerate overnight.
  8. Bake for 35-45 minutes, or until the top is golden brown and the pudding is set in the center. A knife inserted near the center should come out mostly clean.
  9. Remove the baking dish from the oven and let the breakfast pudding rest for 5-10 minutes before serving to allow it to set further.
  10. Serve warm, offering additional maple syrup on the side for those who prefer extra sweetness.

Notes

Ensure the bulk sausage is well-caramelized for depth of flavor; drain excess fat. Stale baguette is crucial for proper absorption; fresh bread will result in a soggy pudding. Cube the bread uniformly, about 1-inch pieces, to ensure even soaking and baking. Allow ample soaking time (at least 30 minutes, or ideally overnight in the fridge) for the bread to fully absorb the custard, leading to a more tender and cohesive texture. Do not overbake; the pudding should be set but still moist. A gentle wobble in the center is acceptable. Consider adding a pinch of nutmeg or a dash of hot sauce to the custard for an extra layer of complexity, balancing the sweetness of the maple syrup.