Savory Sausage and Veggie Bread Pudding from the Mandolin Inn

serves 4-6


•1/2 lb. artisan bread cut into 3/4 ” cubes

1 Tbs butter

1 lb. sweet Italian sausage

1/2 lb. asparagus, stems trimmed and cut into 1” pieces

1/4 lb. mushrooms sliced

1 tsp chopped fresh thyme (1/2 teaspoon dry)

6 eggs

3/4 cup half and half

3/4 cup milk

2 Tbs chopped fresh chives

1 Tbs chopped fresh basil (1 1/2 tsp dry)

I 1/2 tsp chopped fresh tarragon (3/4 tsp dry)

Finely grated zest of 1 lemon

1/4 tsp ground white pepper

1/8 tsp nutmeg

1/4 tsp Sea salt

1/2 c shaved/grated Parmesan cheese


1.Preheat oven to 375 degrees

2.Melt the butter in a large sauté pan

3.Brown the sausage, then add the vegetables and thyme and sauté until the vegetables are just tender

4.Spray 4 two cup ramekins or 2 small glass loaf pans with cooking spray

5.Divide 1/2 of the bread cubes evenly among the dishes

6.Spread 1/2 of the sausage and veggies over the bread cubes

7.Put the rest of the bread cubes over the sausage and veggies

8.Spread the rest of the sausage and veggies over the bread cubes

9.Whisk together the eggs, half and half, milk, chives, basil, tarragon, lemon zest, white pepper and sea salt. Pour the egg mixture over the bread, sausage and veggies. Using the back of a spoon or spatula push the bread, sausage and veggies down absorbs the egg mixture. Sprinkle cheese over the top of each dish.

10.The recipe may be prepared up to this point and then refrigerated covered overnight or you may bake immediately.

11.Bake the puddings on a cookie sheet in the oven (in case any overflow occurs.) Bake at 375 until a knife inserted into the center comes out clean (20-40 minutes depending on the size of the dishes.)

12.Serve warm with fruit. Serves 4-6

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