Sausage and Caramelized Onion Bread Pudding

Sausage and Caramelized Onion Bread Pudding Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
$1.60 per serving.

If your supermarket offers turkey Italian sausage in the butcher case, purchase one or two links to equal 4 ounces. If starting with a package of several sausages, freeze leftover links up to two months for later use.

Yield:

4 servings (serving size: 1 piece)

Recipe from

Nutritional Information

Calories 419
Fat 14.6 g
Satfat 7 g
Monofat 4.9 g
Polyfat 1.3 g
Protein 25.6 g
Carbohydrate 46.4 g
Fiber 2.7 g
Cholesterol 156 mg
Iron 3.5 mg
Sodium 892 mg
Calcium 311 mg

Ingredients

1 1/3 cups 1% low-fat milk
1/4 teaspoon dry mustard
1/8 teaspoon salt
2 large eggs
1 large egg white
8 (1-ounce) slices day-old French bread, cut into 1-inch cubes
Cooking spray
2 cups chopped yellow onion
1/4 cup apple juice
4 ounces turkey Italian sausage
3/4 cup (3 ounces) shredded sharp cheddar cheese, divided

Preparation

1. Combine first 5 ingredients in a large bowl; stir well with a whisk. Add bread; toss gently to coat. Let bread mixture stand 20 minutes.

2. Preheat oven to 350°.

3. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add onion to pan; cook 10 minutes, stirring occasionally. Add juice; cook 5 minutes, stirring occasionally. Remove casings from sausage. Crumble sausage into pan; cook 5 minutes or until browned, stirring frequently. Remove from heat; let stand 5 minutes.

4. Add sausage mixture and cheese to bread mixture; stir well to combine. Spoon into an 8-inch square baking dish coated with cooking spray. Bake at 350° for 40 minutes or until set and lightly browned. Let stand for 10 minutes before serving.

Note:

Lia Huber,

October 2009
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