Creole Breakfast Bread Pudding
Wake up to the bold and savory flavors of Creole Breakfast Bread Pudding—a Southern-inspired comfort dish that's perfect for feeding a crowd. This hearty casserole combines cubes of stale French bread with crumbled breakfast sausage, sautéed aromatics like bell pepper, onion, celery, and garlic, and a rich custard spiced with Creole seasoning and a hint of cayenne for optional heat. Topped with sharp cheddar cheese and green onions, this dish bakes to golden perfection, delivering a crisp top and a fluffy, flavor-packed interior. Ideal for brunch, holiday gatherings, or meal prepping, this one-pan wonder is easy to prepare and brings a taste of Louisiana to your table. Serve warm with a sprinkle of fresh parsley for a vibrant finish!
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Recipe Information
Ingredients
- 8 cups stale French bread, cubed
- 1 pound breakfast sausage, crumbled
- 2 tablespoons unsalted butter
- 1 large yellow onion, finely chopped
- 1 medium green bell pepper, finely chopped
- 1 celery stalk, finely chopped
- 3 garlic cloves, minced
- 6 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 2 teaspoons Creole seasoning
- 0.25 teaspoon cayenne pepper (optional, for heat)
- 2 cups sharp cheddar cheese, shredded
- 3 green onions, thinly sliced
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter or nonstick cooking spray.
Spread the cubed bread evenly in the baking dish.
In a large skillet over medium heat, cook the breakfast sausage until browned and fully cooked, breaking it into small crumbles as it cooks. Drain any excess fat and set the sausage aside.
In the same skillet, melt the butter and sauté the chopped onion, bell pepper, and celery until softened, about 5-7 minutes. Add the minced garlic and cook for 1 minute more until fragrant. Remove from heat.
In a large mixing bowl, whisk together the eggs, milk, heavy cream, Creole seasoning, and cayenne pepper (if using).
Mix the cooked sausage, sautéed vegetables, and shredded cheddar cheese into the egg mixture.
Pour the egg mixture evenly over the bread in the baking dish. Gently press the bread down with a spatula to ensure it absorbs the liquid. Let the dish sit for 10-15 minutes to allow the bread to soak fully.
Sprinkle the sliced green onions over the top.
Bake in the preheated oven for 45-50 minutes, or until the pudding is golden brown and set in the center. A knife inserted into the center should come out clean.
Remove from the oven and let cool for 5 minutes before slicing into servings. Garnish with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
9464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 428.1 g | 549% | |
| Saturated Fat | 189.2 g | 946% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 2035 mg | 678% | |
| Sodium | 16141 mg | 702% | |
| Total Carbohydrate | 1031.7 g | 375% | |
| Dietary Fiber | 72.8 g | 260% | |
| Total Sugars | 100.7 g | ||
| Protein | 362.5 g | 725% | |
| Vitamin D | 12.7 mcg | 64% | |
| Calcium | 3231 mg | 249% | |
| Iron | 44.7 mg | 248% | |
| Potassium | 4971 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
