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Sausage, Kale and Squash Bread Pudding

1 review
Total Time
Prep: 25 min. Cook: 3 hours

By Taste Of Home Editorial Team

Recipe by Lauren McAnelly, Des Moines, Iowa

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 29, 2023

Who said bread pudding has to be for dessert? I love to serve this for brunch or dinner when I want something hearty and a little unusual. —Lauren Knoelke, Milwaukee, Wisconsin

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Test Kitchen Approved

Sausage, Kale and Squash Bread Pudding

1 review
Prep Time 25 min
Cook Time 3 hours
Yield 12 servings

Ingredients

  • 1 pound bulk spicy pork sausage
  • 1-1/2 cups chopped sweet onion (about 1 medium)
  • 3 garlic cloves, minced
  • 1/2 cup white wine
  • 1 loaf sourdough bread (about 1 pound), lightly toasted and cubed
  • 4 cups chopped fresh kale
  • 3 cups cubed peeled butternut squash
  • 1 cup shredded Gruyere or Swiss cheese
  • 1 cup chicken broth
  • 4 large eggs
  • 1/2 cup heavy whipping cream
  • 1 tablespoon minced fresh thyme
  • 1 teaspoon salt
  • 1/2 teaspoon coarsely ground pepper
Text Ingredients

Directions

  1. In a large skillet, cook and crumble sausage over medium heat until no longer pink, 6-8 minutes. Remove with a slotted spoon; drain on paper towels.
  2. In same skillet, cook and stir onion over medium-low heat until just softened, 2-3 minutes. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Cook until liquid is almost evaporated, 2-4 minutes. Transfer to a large bowl. Add sausage, bread, kale, squash, cheese and broth; toss to combine.
  3. In another bowl, whisk eggs, cream, thyme, salt and pepper until blended. Pour over bread mixture; toss to coat. Transfer to a greased 6-qt. slow cooker. Cook, covered, on low until squash is tender, 3-4 hours. Serve warm.

Nutrition Facts

3/4 cup: 330 calories, 17g fat (7g saturated fat), 104mg cholesterol, 831mg sodium, 28g carbohydrate (4g sugars, 2g fiber), 14g protein.

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