Tomato, Sausage & Cheddar Bread Pudding Recipe
Tomato, Sausage & Cheddar Bread Pudding Recipe photo by Taste of Home

Tomato, Sausage & Cheddar Bread Pudding Recipe

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This savory dish is the perfect excuse to have bread pudding as THE meal, not merely afterward as dessert. — Holly Jones, Kennesaw, Georgia
TOTAL TIME: Prep: 30 min. Bake: 45 min.
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Bake: 45 min.
MAKES: 12 servings


  • 3 cups (12 ounces) shredded sharp cheddar cheese
  • 1 can (28 ounces) diced tomatoes, drained
  • 1 pound bulk Italian sausage, cooked and crumbled
  • 4 green onions, thinly sliced
  • 1/4 cup minced fresh basil or 1 tablespoon dried basil
  • 1/4 cup packed brown sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 3 cups cubed French bread
  • 6 large eggs
  • 1-1/2 cups heavy whipping cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup grated Parmesan cheese

Nutritional Facts

1 piece: 430 calories, 32g fat (18g saturated fat), 206mg cholesterol, 822mg sodium, 16g carbohydrate (8g sugars, 2g fiber), 19g protein


  1. Preheat oven to 350°, In a large bowl, combine first eight ingredients. Stir in bread. Transfer to a greased 13x9-in. baking dish.
  2. In the same bowl, whisk eggs, cream, salt and pepper; pour over bread mixture. Sprinkle with Parmesan cheese. Bake 45-50 minutes or until a knife inserted near the center comes out clean. Yield: 12 servings.
Originally published as Tomato, Sausage & Cheddar Bread Pudding in Taste of Home October/November 2012, p77

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviewed May. 30, 2014

"Delicious! The only things I did different were not to use the green onions (we don't care for them) and then use part heavy cream and part milk because I was using up some leftover cream I had"

Reviewed Dec. 16, 2013

"Excellent! We love it. 4 of us ate the whole pan in one setting!"

Reviewed Feb. 19, 2013

"Made this for my family as well as a church event, substituting the cream for fat-free half and half and everyone loved it!"

Reviewed Nov. 29, 2012

"This has a perfect mixture of flavors. The first time I made it, immediatly after I took my first bite, I knew I would be making it again. It is one of my favorite recipes :)"

Reviewed Nov. 18, 2012

"Tasty, but too Paula Deanish for our family."

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