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A Savory Sausage & Mushroom Bread Pudding Recipe from David Rose

David Rose's Sausage and Mushroom Bread Pudding

Ingredients:

1 pound sweet or spicy pork sausage (remove from pork casings)
1 medium yellow onion, finely diced
3 garlic cloves minced
2 tablespoons unsalted butter (reserve 1 tablespoon butter to grease 9-x-13-inch baking pan or dish)
½ loaf (about 9 slices) white sandwich bread, crust removed; cut into 1-inch pieces
3 large croissants, diced into 1-inch pieces
8 ounces thinly sliced baby portobello mushrooms

1 ½ cups shredded sharp cheddar cheese
1 ½ cups shredded Parmesan cheese (reserve ½ cup Parmesan for topping bread pudding)
6 eggs
2 cups heavy cream
½ cup parsley
1 teaspoon thyme
1 cup chicken stock
1 teaspoon kosher salt
½ teaspoon cracked black pepper
1 tablespoon olive oil
*optional ½ teaspoon red crushed pepper (for spicier version) 

  1. In a non-stick pan, on medium high heat, add 1 tablespoon unsalted butter and brown and cook sausage until cooked through and browned; about 8 to 10 mins. *a wooden spoon works best for breaking apart sausage in pan.
  2. Once sausage is cooked, using slotted spoon, remove sausage and set aside until later. 
  3. Add onion, garlic, thyme and optional crushed red pepper; sauté until slightly browned about 2 to 3 minutes. 
  4. Add olive oil to pan, sliced mushrooms, and a pinch kosher salt. Sauté mushrooms until cooked, tender and caramelized, about 7 to 9 mins.
  5. Add chicken stock to pan and reduce until almost dry; about reduced to a ¼. Remove pan from stove. 
  6. Allow mushrooms and sausage to cool to room temperature.
  7. In a large bowl add diced white bread, diced croissants, mushrooms, sausage, 1 ½ cup cheddar cheese, 1 cup Parmesan cheese and parsley (in that order). Fold everything together with a rubber spatula. Once everything is mixed and incorporated together, pour contents into greased 9-x-13-inch baking pan/dish. Spread out evenly into baking pan/dish and smooth/flatten surface with a rubber spatula.
  8. In a separate large mixing bowl, whisk together eggs, heavy cream, salt and black pepper until well incorporated; pour mixture evenly over contents in baking pan/dish. 
  9. Cover baking pan/dish with plastic wrap and place in fridge 2 to 3 hours to allow bread to absorb egg/milk mixture and flavors to set in bread/croissant mix.
  10. Preheat oven to 350˚F.
  11. Use reserved ½ cup Parmesan to top evenly on bread pudding.
  12. Bake in oven 45 mins to 1 hour until bread pudding is puffed up, golden brown, cooked through and caramelized; allow it to rest for 10 mins to allow time for it to firm up. (*optional garnish chopped fresh herbs and grated Parmesan).

A Food Network and TV personality, Chef David Rose serves as a brand ambassador for a number of national brands and is the founder and creator of  the TLC Experience (Tastings. Libations. Cigars). He is currently working with Nissan USA as a TITAN Truck Ambassador, Camacho Cigars and their Camacho Tailgate domination campaign and with The Georgia Power & The Georgia Power Customer Resource Center on their digital chef series.

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