Hops Supply Co. American Gastropub


TiffanyEslien-HopsSupplyChef Tiffany Eslein

Sausage and Crimini Mushroom Bread Pudding

1 lb Sage Pork Sausage
1 lb Crimini Mushrooms – sliced
1 each Yellow Onion – diced
1 Tbsp Garlic – minced
1 Tbsp Thyme – dried
1 Tblsp Red Pepper Flakes
¼ cup Olive Oil
4 each Eggs
2 cups Milk
3 Tbsp Salt
1 Tbsp Black Pepper
¼ cup Granulated Sugar
1 ½ cups French Bread – cubed
1 ½ cups Corn Bread – cubed

Pre heat oven to 325F

Heat oil in a large sauté pan.  Add sausage and cook, breaking up the sausage into small bits.  Add onion, mushrooms, garlic, thyme, and red pepper flakes.  Cook until onions are translucent.   Set aside and allow to cool.
In a large mixing bowl, add eggs, salt, and sugar mixing well.  Add milk to mixture and mix.  Toss bread into the egg mixture with the sautéed vegetable/meat.  Allow to sit for 30-45 minutes.
Spray individual oven proof dishes and fill with bread pudding mixture.  Bake in pre heated oven for 20-30 minutes.  Once a toothpick is inserted in center of dishes come out clean, the bread pudding is all set.

Print Friendly, PDF & Email