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Tomato, Sausage & Cheddar Bread Pudding Recipe

Tomato, Sausage & Cheddar Bread Pudding Recipe

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. YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Tomato, Sausage & Cheddar Bread Pudding

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Reviewed Mar. 5, 2016

"do Johnsonville *links* really come in *bulk*?"

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."

Reviewed Sep. 30, 2012

"This dish is delicious. My family loved it. I took some leftovers to my mother and my brothers were there visiting. They all tried it an loved it. Had to give them the reciepe. Will make again. You can have it as a dinner with a salad or breakfast and pancakes as my mother had it. Wonderful!!!"

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Wine Pairings

Medium-Bodied Red Wine

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