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Sausage and Caramelized Onion Bread Pudding

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

4 servings (serving size: 1 piece)

$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.


  • 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

Nutrition 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

How to Make It

  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.