Savory Bread Pudding with Sausage and Escarole

Savory Bread Pudding with Sausage and Escarole
Photo by James Carrier


  • 2 tablespoons olive oil
  • 1 pound fresh mild or hot Italian sausage (about 4 links), casings removed
  • 10 cup 1- to 2-inch cubes French or country-style bread (1 lb.; crusts removed)
  • 4 ounces escarole (see notes), rinsed, tough white parts removed, and thinly sliced
  • 1/8 teaspoon fresh-grated nutmeg
  • 1 onion (10 oz.), peeled, cut in half, and thinly sliced crosswise
  • 2 cups whole milk
  • + 5 more ingredients
    • 4 large eggs
    • 1 teaspoon salt
    • 2 cloves garlic, peeled and minced or pressed
    • 1 cup shredded Gruyère or Swiss cheese
    • ¼ teaspoon pepper

1. Pour oil into a 10- to 12-inch frying pan over medium-high heat. Add onion and stir often until limp and slightly golden, about 5 minutes. Stir in garlic and crumble sausage into pan. Stir often until meat is no longer pink, 7 to 10 minutes, using a wooden spoon to break up the meat if necessa...

View full recipe at My Recipes


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