Sausage, Apple, and Sage Bread Pudding

• porcijos: 12 servings

Ingredientai

12 cups French bread cubes (preferably day old)

1 lb (454 g) mild Italian sausage

1 tbsp (15 ml) olive oil

1 medium onion (diced)

2 apples (peeled and diced)

2 tbsp (30 ml) chopped fresh sage

7 large eggs

3 cups (750 ml) milk

1 ½ cups (375 ml) heavy cream

2 tsp (12 g) kosher salt

½ tsp (1.5 g) ground nutmeg

½ tsp (1.5 g) ground sage

¼ tsp (1.5 g) pepper

1 ½ cups (150 g) shredded Gruyère cheese

Nurodymai

Preheat the oven to 350°F. Spray a 13×9 inch baking pan with non-stick spray and set aside. Cut the french bread into 1-inch cubes and spread out on a baking sheet to dry out. If the bread is very fresh, bake the bread cubes for 5 to 7 minutes. The bread cubes should be somewhat dry but not browned.

Remove the sausage from their casings and crumble it into a non-stick skillet. Sauté the sausage over medium high heat until fully cooked. Drain the sausage and wipe the skillet clean.

Add the olive oil to the skillet along with the diced onion. Sauté the onions for 2 to 3 minutes until they begin to soften. Add the diced apples and cook until tender. Add the chopped fresh sage and cook for another minute then remove from the heat and let cool briefly.

In a mixing bowl combine the eggs, milk, heavy cream, kosher salt, nutmeg, ground sage, and pepper. Whisk together.

Transfer half of the bread cubes to the prepared baking dish. Top with half of the sausage and cooked onion apple mixture. Repeat the layers. Pour the egg custard over the bread cubes. Add half of the shredded cheese and gently toss the bread with your hands to make sure it is evenly coated. Let sit for 5 minutes then gently toss the bread cubes again. Top with the remaining cheese.

Bake for 50 to 60 minutes until a knife inserted in the middle of the bread pudding comes out clean. Serve the bread pudding with roast turkey and gravy and enjoy!