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Tomato, Sausage & Cheddar Bread Pudding

This savory dish is the perfect excuse to have bread pudding as the main meal, not merely afterward as dessert. — Holly Jones, Kennesaw, Georgia
  • Total Time
    Prep: 30 min. Bake: 45 min.
  • Makes
    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


  • Preheat oven to 350°. In a large bowl, combine first 8 ingredients. Stir in bread. Transfer to a greased 13x9-in. baking dish.
  • 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.
Nutrition Facts
1 piece: 430 calories, 32g fat (18g saturated fat), 206mg cholesterol, 822mg sodium, 16g carbohydrate (8g sugars, 2g fiber), 19g protein.

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Average Rating:
  • Jean
    Feb 10, 2021

    I halved this recipe, omitted the brown sugar and added 8oz of sauteed mushrooms. I drained fire roasted diced tomatoes very well in a colander before adding. It was quite good and I'd make again. It would be a good company dish.

  • sandym123ben
    Apr 25, 2018

    I'm so sorry, I did not like this dish. will not be making it again and will probably have to throw the remaining away. I usually love all your recipes. I'm not sure what went wrong.

  • PrplMonky5
    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
    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
    Dec 16, 2013

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

  • Princess Bride
    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
    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 :)

  • Lifebylisa
    Nov 20, 2012

    No comment left

  • jacksonstevend
    Nov 18, 2012

    Tasty, but too Paula Deanish for our family.

  • Nadine805
    Oct 13, 2012

    No comment left