SAUSAGE CORN BREAD PUDDING
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Sausage Corn Bread Pudding recipe is a savory bread pudding that’s delicious any time of day as a side or main dish. This casserole is loaded with sausage, sourdough, cheese, corn, milk, and spices.
The beauty of this savory bread pudding is its versatility. Literally, it is appropriate to serve for breakfast, brunch, lunch, or dinner. I would serve it with fruit for breakfast and brunch and a salad for lunch or dinner.
SAUSAGE CORN BREAD PUDDING
I went to work recreating this recipe after having it at a local restaurant. Restaurant remakes are one of my favorite recipes to make. Actually, restaurant menus give me endless inspiration.
By the way, I duplicated their Peach Bellini here. I is awesome!
As well, I wasn’t sure if calling this a bread pudding was accurate or a marketing hack. I mean, what’s the difference in bread pudding, strata, frittata, and quiche? Aren’t they all egg-y recipes?
What I found
A quiche is baked in a flaky pie crust-style pastry shell. An egg custard prepared without this crust is also known as a frittata. A strata, on the other hand, is an egg custard that’s baked with layers of bread inside.
But, doesn’t that make strata and bread pudding the same? In fact, they are very similar. The difference is in the ratios of milk to egg. Strata have more eggs and are traditionally savory. Whereas, bread pudding is usually sweet, but can be savory, and has more milk than eggs.
The more you know….. the better you are at trivia. 😉
INGREDIENTS FOR SAUSAGE CORN BREAD PUDDING
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree (by not printing) and save the recipe to your personal and private recipe box right here on Call Me PMc. This way you’ll never misplace it as well as help the planet. 😍
As well, for your convenience of the more uncommon ingredients, I highlighted and linked to the product so that you can see exactly what I used. You are not obligated to purchase them if you just want to open them and look at the details. Of course, you can easily add them to your grocery cart if you do want to purchase them.
- Bread. I used sourdough, but you can use any savory bread. I don’t recommend sweeter bread.
- Eggs. Large or the equivalent.
- Cheese. Cheddar or pepper jack are my picks for cheese for this recipe.
- Sausage. I went with mild pork sausage. You could use hot and omit the red pepper.
- Whole milk. Whole, condensed, half and half, and heavy cream can all be used and would be delicious. You could use 2%, 1%, or skim milk. It wouldn’t be as rich. As well, you can use cashew or almond milk but it wouldn’t add much richness.
- Seasonings: salt, black pepper, red pepper, thyme, dry mustard.
- Corn. I developed this recipe using creamed-style corn. You can use canned (drained), frozen, or cooked fresh corn but add 1/4 cup more milk.
- Green onions or fresh thyme for garnish, optional.
FREQUENTLY ASKED QUESTIONS
Can I make this beforehand?
Yes. In fact, you can mix this casserole recipe together 12 hours in advance. The bread needs time to soak in all that custard. When I make it the night before, I like to toast the bread to really dry it out that way it doesn’t become too mushy and still has a little texture. As well, I take it out of the refrigerator 30 minutes before I want to start baking it.
Do I have to use old bread?
No. It is a good way to use up old, stale bread. But you can also dry the bread out in the oven. If your bread is still fresh bread, you cut or tear it into pieces, place them on a baking sheet, pop it in the oven, and bake it for 10 to 15 minutes. You don’t want to completely toast the bread, just dry it out.
STEP BY STEP PHOTOS
Look at those pretty speckled farm-raised eggs from my Mother!
The team – sausage, bread, eggs, milk, cheese, the corn was tardy!, salt, dry mustard, pepper, and thyme.
I like to dry the bread cubes in the oven 10 to 15 minutes before soaking it in egg/milk mixture.
Toss bread with egg and milk mixture and allow to sit. Stir to coat and allow to sit.
Pour mixture into casserole dish.
WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!
- Grand Escape Steak Sandwich
- Breakfast Grilled Cheese
- Bacon Egg Avocado Grilled Cheese
- Best Patty Melt
- Sloppy Stromboli
Please keep in mind that nutritional information is a rough estimate and can vary based on the products used. Furthermore, I updated this post from an earlier version dated June 24, 2013. I made new photos and simplified the recipe instructions.
Lastly, I love hearing from you, when you make this recipe please come back and leave a rating and a comment. And don’t forget to follow me on Instagram and tag me with a photo.
Sausage and Corn Bread Pudding ~ Restaurant Remake from South (Tupelo, MS)
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Save To Your Recipe BoxIngredients
- 8 ounces sourdough bread cubed
- 6 large eggs
- 1 and ½ cups cheddar shredded, divided
- ¼ teaspoon salt
- ⅛ teaspoon thyme
- ⅛ teaspoon pepper ground
- ⅛ teaspoon red pepper
- ¼ teaspoon dry mustard
- 1 cup 2% milk
- ½ pound sausage
- 11 ounces creamed corn
- Optional - green onion
Instructions
- Dry bread cubes in oven 15 minutes on 250 degrees.
- Preheat oven to 350 degrees after removing bread cubes.
- Cook sausage in skillet, stirring to crumble as it cooks. Drain.
- Mix eggs, salt, thyme, pepper, red pepper, dry mustard, and milk in a large bowl. Add bread and allow to sit five minutes.
- Stir in sausage, 1 c cheese and cream corn.
- Pour into a 1 quart casserole dish. Top with remaining 1/2 c cheese.
- Bake, uncovered, at 350 degrees 45 to 55 minutes or until set and cheese is melted and golden.
- Allow to cool 5 to 10 minutes before serving.
Notes
Nutrition
You can also find great recipes at my recipe index or at Meal Plan Monday
Hi Paula, I can’t wait to try this recipe but I do have 1 question. What type of sausage do you use? Is it Breakfast Sausage or Italian Sausage?
Thanks,
Vicki
I used breakfast sausage.
do you have a bread pudding recipe with whiskey sauce?
I don’t have one on my site yet, but I use this
combine 1/2 cup white sugar, 1/2 cup butter, 1/2 cup heavy cream and 1/4 cup whiskey in a small saucepan. Warm over low heat, stirring constantly, until sauce is gently boiling. Pour sauce over baked bread pudding and serve.
Recipe looks like it will be great. Gonna try it at Thanksgiving. Please tell me….what specific size is “small” for the can of cream style corn ? Want to make sure I get it right!!
I apologize Dorothy, I just saw this message. I use an 11 ounce can of corn.
Hi Paula, thanks for the excellent recipe. I did it for my euchre game and all casserole gone.