Sausage and Caramelized Onion Bread Pudding

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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 419
  • Fat: 14.6g
  • Saturated fat: 7g
  • Monounsaturated fat: 4.9g
  • Polyunsaturated fat: 1.3g
  • Protein: 25.6g
  • Carbohydrate: 46.4g
  • Fiber: 2.7g
  • Cholesterol: 156mg
  • Iron: 3.5mg
  • Sodium: 892mg
  • Calcium: 311mg

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. 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. 2. Preheat oven to 350°.
  3. 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. 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.
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