Bread pudding is usually considered a dessert but it really shines as a main dish. Layers of sourdough, sausage, fall vegetables, and cheese soaked in rich custard bake together to make the perfect brunch dish or light dinner.


Serves 4-6

1 small loaf rustic French bread, crust removed and cut into 2" cubes

1 delicata squash, halved, seeds removed, cut into half moons and roasted with olive oil, salt, & pepper

4 leaves kale, stems removed and cut into fine ribbons

2 oz cooked and crumbled spicy Italian sausage

1 cup sharp cheddar, grated

5 eggs

1 cup cream

1 cup milk

1 teaspoon salt

½ teaspoon pepper

pinch of nutmeg

2 teaspoons chopped thyme


  1. Butter a 9x9” baking dish.
  2. Scatter 1⁄3 of the bread cubes over the bottom of the pan.
  3. Cover with half of the squash, kale, and sausage.
  4. Sprinkle with 1⁄3 of the cheese.
  5. Scatter 1⁄3 of bread cubes over the cheese, add the rest of the squash, kale, and sausage, and sprinkle with 1⁄3 of the cheese.
  6. Cover with the remaining bread cubes and then sprinkle with the remaining cheese.
  7. Combine the eggs, cream, milk, salt, pepper, nutmeg, and chopped thyme, and whisk thoroughly.
  8. Pour this mixture over the prepared bread and veggies and let sit for 20 minutes or refrigerate up to 8 hours.
  9. Preheat oven to 350°F
  10. Bake in a oven until golden brown and the custard has set in the middle. This will take about 45–60 minutes.

TIP:

Photography by Nathan Michael | Food styling by Sandra Holl, Nathan Michael, Bang Bang Pie Shop , Hunter Moore+Jason Hammel | Prop St yling by Johanna Lowe+Tereasa Surratt

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