Back to Tomato, Sausage & Cheddar Bread Pudding

Print Options


Card Sizes

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 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 in the center comes out clean. Yield: 12 servings.

Nutritional Facts

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

Reviews for Tomato, Sausage & Cheddar Bread Pudding

Sort By :

Average Rating
PrplMonky5 User ID: 6612040 259996
Reviewed Aug. 25, 2017

"We liked this but found the brown sugar to be very overpowering. Perhaps I packed it in too tightly. Next time I'm going to back off on that. I feel like it could have used more tomatoes as well, so I'll increase that next time. I didn't have the full amount of heavy cream, so supplemented it with whole milk and it seemed fine. Since I cut the recipe in half, I put it in the oven for 20 minutes, but found that the outer edges were getting brown and the middle was still very gooey. I put aluminum foil over top and put it back in for about 9 minutes. I think that was a good done-ness. Overall, I'd try this recipe again, but I'd change a few things to make it more tasty for us.

Update: I tried making this again tonight, but for some reason it would NOT set. It was just mush. I cooked it for an hour and it was still quite mushy. I have no idea what went wrong. It's not my oven because I made dessert in it afterwards and that turned out fine."

lmmanda User ID: 1101093 195420
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"

rainyranae User ID: 1033541 140016
Reviewed Dec. 16, 2013

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

Princess Bride User ID: 249525 122742
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!"

angel_wing93 User ID: 5570235 119152
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 :)"

jacksonstevend User ID: 6980839 198463
Reviewed Nov. 18, 2012

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

jilliana User ID: 4796891 122740
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!!!"

Loading Image