Sausage, Apple & Cheddar Bread Pudding


A twist on a classic, Chef Jo Lusted's sausage, apple and cheddar bread pudding will be a family favourite this Thanksgiving, alongside your turkey leg confit.


Serves 12

This bread pudding is inspired by my mom's amazing Thanksgiving stuffing. She always cooked an extra casserole dish of it outside the bird, and my sisters and I would fight over the crispy edges.

This savory bread pudding is a surprisingly light accompaniment to the Turkey Leg Confit; I've used some egg whites to replace whole eggs, 2% milk instead of 35% cream and lean turkey sausage. The kale and apple really add a nice punch of flavor and help balance the rich flavour of the sausage, egg and cheese ... I guarantee you'll love this recipe as much as our family did! Happy Thanksgiving!

6 large egg whites
3 large eggs
2 cups 2% milk
8 cups day-old whole-grain bread or sourdough, torn 1-inch pieces
3 lean turkey sausages, casing removed
4 large shallots, finely chopped
2 tbsp each chopped fresh sage and thyme
2 cups diced Granny Smith apple
4 cups trimmed and coarsely chopped kale
1 cup grated low-fat old cheddar cheese
1/2 cup freshly grated parmesan cheese
Salt and freshly ground black pepper
pinch nutmeg

Preheat oven to 400*F.

In a large bowl, whisk eggs and egg whites; add milk, and season with salt, pepper and nutmeg. Gently fold bread pieces into egg mixture. Let soak for 30 minutes, stirring occasionally.

Heat a large skillet over medium-high heat. Add sausage and cook, breaking up sausage until golden brown, about 5 minutes. Add shallots, apple, sage and thyme; saute until shallots are soft. Add kale, cover and cook for 2 to 3 minutes. Uncover and stir until kale is just wilted. Remove from heat and allow to cool to room temperature.

Mist a 13-by-9-inch baking dish with non-stick cooking spray.

Transfer sausage and kale mixture to bread and egg. Mix well until combined. Transfer mixture, and press evenly into a greased baking dish. Sprinkle with cheeses, cover with foil, and bake for 20 minutes. Remove foil and bake for an additional 15-20 minutes until custard is set and bread springs back when touched.

TIP: This dish could also be a standout dinner or lunch on it's own when served with a green salad.


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