Best 5 Sausage And Caramelized Onion Bread Pudding Recipes

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Sausage and caramelized onion bread pudding is a hearty, savory dish that is perfect for a weekend brunch or a weeknight dinner. The combination of sweet onions, savory sausage, and eggy bread pudding is a flavor combination that is sure to please everyone. This article will provide you with a recipe for sausage and caramelized onion bread pudding that is easy to make and absolutely delicious.

Check out the recipes below so you can choose the best recipe for yourself!

SAUSAGE AND CARAMELIZED ONION BREAD PUDDING



Sausage and Caramelized Onion Bread Pudding image

If you can purchase turkey Italian sausage, purchase one or two links to equal 4 oz. This is from "Feed 4 for less than $10" and this menu cost $6.39 - they have affordable, delicious meals which are perfect for today's economy! Cooking Light Magazine, October 2009 edition. They served it with sautéed zuchini: heat a large nonstick skillet over medium-high heat. Add 1 T canola oil to pan; swirl to coat. Add 1 lb thinly sliced zucchini to: sauté 4 minutes or until zucchini is lightly browned, stirring occasionally. Sprinkle with 1/4 tsp MrsDash & 1/4 tsp or less of crushed red pepper flakes. Delicioso! :)

Provided by Manami

Categories     Savory Pies

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/3 cups 1% low-fat milk
1/4 teaspoon dry mustard
1/8 teaspoon salt (optional) or 1/8 teaspoon mrsdash seasoning
fresh ground white pepper (optional)
2 large eggs
1 large egg white
8 slices day-old French bread, cut into 1-inch cubes (1 oz slices)
cooking spray
2 cups chopped yellow onions
1/4 cup apple juice
4 ounces turkey Italian sausage
1/4 cup shredded sharp cheddar cheese, divided (3 oz)

Steps:

  • Combine first 5 ingredsients (ending with egg white) in a large bowl; stir well with a whisk.
  • Add bread, toss gently to coat.
  • Let bread mixture stand 20 minutes (while you prepare the rest of recipes).
  • Preheat oven to 350ºF.
  • 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 for 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.
  • Add sausage mixture and cheese to bread mixture; stir well to combine.
  • Spoon into an 8" square baking dish coated with cooking spray.
  • Bake at 350ºF for 40 minutes or until set and lightly browned.
  • Let stand for 10 minutes before serving.

Nutrition Facts : Calories 593.8, Fat 17.4, SaturatedFat 6.3, Cholesterol 133.4, Sodium 1252.9, Carbohydrate 82, Fiber 5, Sugar 10.2, Protein 26

CARAMELIZED ONION PUDDING



Caramelized Onion Pudding image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 8

8 tablespoons butter
6 cups onions, sliced in thin 1/2inch circles
6 eggs
2 cups heavy cream
4 tablespoons sugar
2 teaspoons salt
2 teaspoons baking powder
3 tablespoons flour

Steps:

  • Preheat oven to 350 degrees
  • Melt butter in a skillet, add onions and cook over medium heat until they caramelize and have reached a golden tone. Beat the eggs and slowly add the cream, sugar, salt, baking powder and flour. Mix well.
  • Stir in the onion butter mixture. Pour into a buttered 9 by 13-inch pyrex dish. Bake for 45 minutes

ONION BREAD PUDDING



Onion Bread Pudding image

Like French Onion Soup? You'll love this amazing savory bread pudding along side a beef roast or chicken, or heck just make it on it's own--cheesy and oniony and bubbly.

Provided by yooper

Categories     Lunch/Snacks

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

8 tablespoons butter
1 tablespoon corn oil or 1 tablespoon vegetable oil
8 cups thinly sliced onions
1/4 cup dry vermouth
1 garlic clove, split
6 ounces stale crusty French bread, cut into chunks
2 cups grated gruyere or 2 cups swiss cheese
3 eggs
2 cups half-and-half
salt & freshly ground black pepper

Steps:

  • Preheat oven to 350°F.
  • Melt 4 tablespoons butter with the corn or vegetable oil in a heavy pot.
  • Toss in the onions, cover and steam over low heat for 15 minutes.
  • Uncover the pot raise the heat to medium, and cook, stirring occasionally, until the onions re deeply browned and caramelized.
  • Pour in the vermouth and boil until the liquid cooks away, scraping the bottom of the pot with a wooden spoon all the while.
  • Choose a shallow round 1 1/2-quart casserole dish Rub it thoroughly with the cut sides of the garlic clove.
  • Discard the garlic.
  • Toss the bread and onions together.
  • Spread them in the casserole dish.
  • Melt the remaining butter and pour over the bread.
  • Sprinkle on the cheese.
  • Beat the eggs slightly and beat in the half and half and salt and pepper.
  • Pour the mixture evenly over the bread and cheese.
  • Press the bread into the liquid with a spatula.
  • (The dish may be covered and refrigerated overnight. Bring to room temperature before baking)
  • Bake for 30 to 40 minutes until puffed and golden.
  • Serve at once.

Nutrition Facts : Calories 608, Fat 40.1, SaturatedFat 23.4, Cholesterol 203.2, Sodium 479.5, Carbohydrate 40.2, Fiber 4.3, Sugar 10.2, Protein 22.1

SAUSAGE STUFFING WITH CARAMELIZED ONIONS



Sausage Stuffing With Caramelized Onions image

Provided by Amanda Hesser

Categories     casseroles, side dish

Time 30m

Yield 6 - 8 servings

Number Of Ingredients 15

2 10-ounce packages breakfast sausage
1 fennel bulb, trimmed and in 1/2-inch dice (1 cup)
1 carrot in 1/4-inch dice ( 1/2 cup)
1 celery stalk in 1/4-inch dice ( 1/2 cup)
1 leek, white part only, washed and finely chopped ( 1/2 cup)
1 small onion, minced ( 1/2 cup)
2 cloves garlic, minced (2 teaspoons)
Salt and freshly ground black pepper
2 tablespoons fennel seeds
6 large eggs, lightly beaten
2 to 3 cups chicken broth
2 pounds crusty French bread, cubed and dried overnight
1 cup golden raisins, soaked in hot water and drained
1 tablespoon chopped thyme
1 tablespoon chopped sage

Steps:

  • Place sausage in a large skillet over medium heat and cook until browned, turning frequently, 10 minutes. Remove pan from heat and transfer sausage to paper-towel-lined plate. Reserve fat in pan. Cool sausage, then chop. Return pan to stove. Add fennel, carrot, celery, leek, onion and garlic, sprinkle with salt and pepper. Sauté over medium heat, stirring frequently, until vegetables are lightly caramelized, about 10 minutes.
  • Heat oven to 350 degrees. Place fennel seeds in a small skillet and toast over medium heat, tossing frequently, until fragrant and lightly colored, about 10 minutes. Remove from heat and set aside.
  • In a large mixing bowl, whisk eggs and 2 cups chicken broth together. Add bread and stir until coated evenly. Add sausage, sautéed vegetables, raisins, thyme, sage and fennel seeds. If bread cubes seem dry, add additional chicken broth. Add salt and pepper to taste. Turn into a 3-quart gratin dish and cover with foil. Bake 30 minutes. Remove foil and bake until stuffing is brown, about 10 minutes more.

Nutrition Facts : @context http, Calories 672, UnsaturatedFat 15 grams, Carbohydrate 82 grams, Fat 25 grams, Fiber 5 grams, Protein 31 grams, SaturatedFat 8 grams, Sodium 1387 milligrams, Sugar 19 grams, TransFat 0 grams

SAUSAGE BREAD PUDDING



Sausage Bread Pudding image

This savory, comforting entree from chef Ryan Farr takes inspiration from the dessert menu.

Provided by Martha Stewart

Number Of Ingredients 13

Unsalted butter, for baking dish
8 large eggs
8 cups 1-inch cubes country-style bread, crusts removed
2 cups thickly sliced bacon, cut crosswise into 1/2-inch pieces
1 1/2 pounds cooked Chicken, Apple, and Calvados Sausage, coarsely chopped (about 4 cups)
2 cups peeled, cored, and chopped apple, such as Granny Smith
1 cup chopped yellow onion
1 tablespoon chopped fresh sage
1 teaspoon chopped fresh thyme
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
2 cups grated Gruyere cheese
2 cups warm milk

Steps:

  • Preheat oven to 325 degrees. Butter a large, deep baking dish; set aside.
  • Whisk eggs in a large bowl for about 1 minute. Add bread cubes and toss until fully coated. Set aside.
  • In a large skillet over low heat, cook bacon until fat is rendered and meat is crispy. Add sausage and cook until it just begins to brown. Add apple, onion, sage, and thyme; season with salt and pepper. Cook, stirring, for 1 minute.
  • Transfer sausage mixture to bowl with bread; add 1 cup Gruyere. Slowly add milk, gently folding so that bread maintains its shape. Transfer bread mixture to prepared baking dish; sprinkle with remaining 1 cup Gruyere.
  • Transfer baking dish to oven and bake until golden and bubbly and internal temperature reaches 170 degrees on an instant-read thermometer, about 1 hour and 15 minutes. Remove from oven and let stand 30 to 45 minutes before serving.

Tips:

  • Use a variety of sausages for a more complex flavor. Andouille, chorizo, and kielbasa are all good options.
  • Caramelize the onions slowly over low heat. This will bring out their natural sweetness and prevent them from burning.
  • Use a good quality bread for the pudding. A sturdy bread like French bread or sourdough will hold up well in the custard.
  • Don't overmix the custard. Overmixing will make the pudding tough.
  • Bake the pudding in a water bath. This will help to prevent it from drying out.
  • Let the pudding cool slightly before serving. This will allow the flavors to meld together.

Conclusion:

Sausage and caramelized onion bread pudding is a delicious and easy-to-make dish that is perfect for a brunch, lunch, or dinner. It is also a great way to use up leftover sausage and bread. With its savory sausage, sweet caramelized onions, and creamy custard, this bread pudding is sure to be a hit with everyone who tries it.

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