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Savory Sausage Sun-Dried Tomato and Pumpkin Bread Pudding

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"Cheesy, crispy, crunchy and warm! This savory bread pudding is an unexpected and delightful way to use pumpkin. The addition of sausage makes it a main course or a hearty side dish. This dish would make a lovely addition to your Thanksgiving or a holiday breakfast table."
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Ingredients

1 h servings 772 cals
Original recipe yields 6 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter.
  2. Combine sausage, pumpkin, onion, and sun-dried tomatoes in a large skillet over medium heat; cook and stir until sausage is browned, 5 to 8 minutes.
  3. Transfer sausage mixture to a large bowl. Mix in bread, heavy cream, Cheddar cheese, eggs, milk, Gruyere cheese, salt, and pepper. Spread mixture in the prepared baking dish.
  4. Bake in the preheated oven until puffed and golden, 30 to 45 minutes.

Footnotes

  • Cook's Note:
  • You can bake these in buttered muffin tins to make 12 muffin-sized bread puddings, if desired. Reduce baking time by half if using muffin tins. Enjoy hot!

Nutrition Facts


Per Serving: 772 calories; 65 g fat; 18 g carbohydrates; 30 g protein; 352 mg cholesterol; 1489 mg sodium. Full nutrition

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