Tomato, Sausage & Cheddar Bread Pudding

 

Tomato, Sausage & Cheddar Bread Pudding

This savory bread pudding is rich, comforting, and ideal for breakfast, brunch, or a relaxed dinner. It combines juicy tomatoes, savory sausage, sharp cheddar cheese, and custardy bread baked till golden and slightly crisp on top.

Ingredients (serves four–6)

6 cups day-old bread, cubed (brioche, baguette, or sandwich bread)

200–250 g sausage (pork or bird), sliced or crumbled

1 cup cherry tomatoes (or 2 medium tomatoes, chopped)

1 medium onion, finely chopped

2 cloves garlic, minced

1 ½ cups shredded cheddar cheese

four big eggs

2 cups milk

½ cup cream (non-obligatory, for extra richness)

2 tbsp butter or oil

1 tsp salt (modify to flavor)

½ tsp black pepper

½ tsp dried oregano or thyme

¼ tsp chili flakes (optionally available)

Fresh parsley for garnish (elective)

Instructions

1. Prepare the base

Lightly grease a baking dish. Spread the cubed bread flippantly inside the dish so it paperwork a loose layer.

2. Cook the sausage and vegetables.

Add sausage and cook dinner until browned and barely crispy. Remove excess fats if wanted.

Add chopped onion and cook dinner till soft and translucent. Add tomatoes and cook dinner for 2–3 mins until barely softened, however, still holding form. Season with salt, pepper, oregano, and chili flakes.

3. Make the custard.

In a bowl, whisk collectively eggs, milk, and cream till well-blended. Add a pinch of salt and pepper.

4. Assemble

Spread the sausage and tomato combination lightly over the bread. Sprinkle 1/2 of the cheddar cheese at some point, then pour the egg combination slowly over the whole lot, pressing the bread gently so it absorbs the liquid. Top with melted cheddar cheese.

5. Rest

Let the combination sit for 10–15 mins so the bread fully absorbs the custard. This enables the creation of a tender interior and crisp top.

6. Bake

Bake for 35–45 mins, or till the top is golden brown and the middle is set. If the top browns too quickly, cowl loosely with foil throughout baking.

7. Serve

Let it cool for five–10 minutes before slicing. Garnish with sparkling parsley if desired.

Tips

Stale bread works fine, as it soaks up the custard without turning into mush.

You can switch cheddar with mozzarella, gouda, or a cheese combination.

Add spinach, bell peppers, or mushrooms for added greens.

For a lighter model, pass the cream and use only milk.

This dish is hearty, tacky, and complete of flavor—crispy on the outside, gentle and custardy inside, with bursts of juicy tomato and savory sausage in every chunk.