This is sponsored advertising content from Sargento Foods. The opinions stated are my own.
With New Year’s Day approaching, I always like to have a plan in mind for some holiday eats. We always eat seafood for New Year’s Eve, and for New Year’s Day brunch I like to change things up each year!
I am a huge fan of bread pudding, and I thought it would be fun and a little different to make a savory version! I typically like more savory things to eat in the morning, and this bread pudding is a perfect make ahead option for New Year’s Day brunch! You can make it ahead, and place it in the fridge overnight, and pop it in the oven when you are ready to serve brunch! This comes in handy if you have had a late night out for New Year’s Eve!
I love to set my New Year’s Day brunch table with a few festive elements. The kids think it is so fun to have some sparkling cider out of fancy glasses, and a few sparkly finishing touches. The New Year is always a great time! I love to reflect on the last year, and remember all of the good times, and I love the idea of starting fresh, and making new goals!
This savory bread pudding has the perfect amount of cheese with a bit of Sargento Shredded Sharp Cheddar Cheese mixed in, and then finished off with Sargento Artisans Blend Shredded Parmesan Cheese for the top! I love the flavor of Italian sausage added, but you could easily substitute with bacon, or even ham! So many great flavors in this dish, especially with the onions, and fresh herbs.
Be sure to read more for the recipe!
Savory Bread Pudding Recipe
1 loaf crusty French bread, cut into 1 inch cubes
3 large croissants, cut into 1 inch cubes
1 tablespoon olive oil
4 tablespoons butter
1 onion, cut into slices
3 cloves garlic, minced
1 tablespoon fresh thyme, washed trimmed and roughly chopped
1 pound milk Italian sausage, cooked and drained (you can definitely substitute ham or bacon)
2 cups half and half
12 eggs
1 cup Sargento Shredded Sharp Cheddar Cheese
1/2 cup green onions
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 teaspoons Dijon mustard
1 teaspoon tabasco hot sauce
1 cup Sargento Artisan Blends Shredded Parmesan Cheese
Instructions
Coat a 9×13 baking dish with one tablespoon of the butter. Cube the bread and croissants, and place them into the baking pan only filling it half way. Sprinkle half of the Sargento Shredded Sharp Cheddar Cheese over the bread.
Brown the Italian sausage in a medium skillet, drain the fat, and set aside.
In a medium skillet over medium low heat, melt 1 tablespoon of the butter, and 1 tablespoon olive oil. Add the sliced onions, and sprinkle with a little salt. Sweat the onions over low heat for about 10 minutes until soft. Remove from heat, and add the fresh thyme, saving a little for the garnish.
Next, in a medium bowl, whisk together: half and half milk, eggs, salt, pepper, Dijon mustard, tabasco sauce, and the remaining 1/2 of the Sargento Shredded Sharp Cheddar Cheese.
Now, add the onions, browned Italian sausage to the baking dish. Add the remaining cubed bread to the dish, just to the top, and then add the egg/milk/cheese mixture over the top. Press down on the bread, and make sure that all of the bread is coated with the mixture or it will dry out later.
Top with 1 cup of the Sargento Artisan Blends Shredded Parmesan Cheese. Spray a piece of foil with cooking spray, and place over the baking pan, and place in the fridge overnight, or at least 6-12 hours.
When you are ready to bake, preheat the oven to 350 degrees. Remove from the refrigerator and bring to room temperature. Bake covered with foil for 30 minutes, then carefully remove the foil, and bake for another 30 minutes. Allow to sit for 10 minutes before serving.
This is a great make ahead option for New Year’s Day brunch to serve to your guests and family!
I hope you enjoy it! And, I hope you have a very Happy New Year! Thanks for reading!
This post is sponsored by the Real Cheese People at Sargento Foods, who believe great meals start with real, natural cheese, shredded fresh off the block.
Thank you so much for supporting the brands that make this blog possible.
