Heat a large nonstick skillet over medium-high heat. Remove casings from sausage. Add sausage to pan; cook for 4 minutes or until browned, stirring to crumble. Stir in apple and onion. Cover and cook over low heat 5 minutes or until apple is crisp-tender. Remove from heat; cool slightly.
Combine milk, egg substitute, 1/4 cup cheddar cheese, parsley, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a large bowl, stirring with a whisk. Stir in sausage mixture. Add bread, and stir gently to combine. Let stand 10 minutes. Spoon into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 350° for 45 minutes or until pudding is set and lightly browned.
This was not great. The apple taste did not mix in well and it made for even worse leftovers. Use this bread pudding recipe if you're looking for a delicious savory bread pudding:
We found this quite delicious, and all the flavors blended perfectly to our tastes. I did add about 1/2 tsp. dried sage to the mixture. I used a sweet onion and would advise chopping the apple into fairly small pieces. I served this with roasted beets and a tart salad. Very fall flavors! This is also a delicious leftover sliced thin, and warmed in the toaster oven for breakfast.