Imagine a dish that combines the rustic charm of bread pudding with the savory richness of sausage and the delicate sweetness of leeks - this isn't just another recipe, it's a culinary adventure waiting to transform your dinner table! Perfect for weekend brunches, cozy family dinners, or impressing your foodie friends, this Leek Sausage Bread Pudding is about to become your new obsession. Get ready to elevate your home cooking with a recipe that's both comforting and sophisticated.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 cups leeks, sliced
- 1 pound sausage, crumbled
- 4 cups bread, cubed
- 2 cups milk
- 4 eggs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon thyme
Instructions
- Preheat the oven to 375°F (190°C) and generously grease a 9x13 inch baking dish with butter or cooking spray.
- In a large skillet over medium-high heat, cook the crumbled sausage until browned and fully cooked, breaking it into small pieces. Transfer the cooked sausage to a paper towel-lined plate to drain excess fat.
- In the same skillet, sauté the sliced leeks in the remaining sausage drippings until they become soft and translucent, approximately 5-6 minutes. Remove from heat and let cool slightly.
- In a large mixing bowl, whisk together eggs, milk, salt, black pepper, and thyme until well combined and smooth.
- Cube the bread into roughly 1-inch pieces. If the bread is fresh, let it sit out for 15-20 minutes to slightly dry out, which helps absorb the custard mixture.
- In the prepared baking dish, layer the bread cubes, then distribute the cooked sausage and sautéed leeks evenly across the bread.
- Pour the egg and milk custard mixture slowly and evenly over the bread, sausage, and leeks, ensuring all ingredients are well-moistened.
- Let the mixture sit for 10-15 minutes to allow bread to absorb the custard before baking.
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove the foil and continue baking for an additional 15 minutes, or until the top is golden brown and the center is set.
- Remove from oven and let rest for 10 minutes before serving to allow the pudding to set and cool slightly.
- Serve hot, garnished with fresh chopped parsley or chives if desired.
Tips
- • Use day-old bread for the best texture - slightly stale bread absorbs the custard more effectively. • Don't rush the resting period before baking; letting the bread soak helps develop deeper flavors. • For extra richness, consider using a mix of whole milk and heavy cream. • Make sure to drain the sausage well to prevent a greasy final dish. • If you want a crispy top, broil the pudding for 1-2 minutes at the end of cooking. • Experiment with different types of sausage - spicy Italian or herb-infused varieties can add unique flavor profiles. • This dish can be prepared ahead of time and refrigerated overnight before baking, making it perfect for meal prep or entertaining.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 22g
Fat: 30g
Saturated Fat: 12g
Cholesterol: 210mg
