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.
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
1 cup cream
1 cup milk
1 teaspoon salt
½ teaspoon pepper
pinch of nutmeg
2 teaspoons chopped thyme
- Butter a 9x9” baking dish.
- Scatter 1⁄3 of the bread cubes over the bottom of the pan.
- Cover with half of the squash, kale, and sausage.
- Sprinkle with 1⁄3 of the cheese.
- 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.
- Cover with the remaining bread cubes and then sprinkle with the remaining cheese.
- Combine the eggs, cream, milk, salt, pepper, nutmeg, and chopped thyme, and whisk thoroughly.
- Pour this mixture over the prepared bread and veggies and let sit for 20 minutes or refrigerate up to 8 hours.
- Preheat oven to 350°F
- Bake in a oven until golden brown and the custard has set in the middle. This will take about 45–60 minutes.
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