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.


4 servings (serving size: 1 piece)

Recipe from

Cooking Light

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


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


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.

Lia Huber,

Cooking Light

October 2009
My Notes

Only you will be able to view, print, and edit this note.

Add Note