Savory Bread Pudding with Italian Sausage, Arugula, and Parmigiana Reggiano
Savory Bread Pudding with Italian Sausage, Arugula, and Parmigiano Reggiano is a delectable dish that combines the rich flavors of Italian sausage, peppery arugula, and the nutty goodness of Parmigiano Reggiano cheese in a comforting bread pudding. This savory twist on a classic dessert is a culinary delight, offering a delightful blend of textures and tastes that make it a memorable meal.
Made with:
Mild Italian Links
Mild Italian Links
30 minutes
30 minutes
1 hour
Ingredients:
- Butter for greasing pan
- 1 lb. Polidori Italian Sausage
- 1 large Onion finely chopped
- 4 teeth Garlic
- 2 oz. Sherry wine
- 4 oz. Arugula
- 1 1/2 tsp. Kosher salt
- 6 large Eggs
- 1 cup Heavy cream
- 1 cup Chicken stock
- 12 oz. Stale rustic bread cut into 1-inch cubes (about 4 cups)
- 1 cup Shaved Parmigiana Reggiano plus more for topping
- 1 tbsp. Fresh thyme leaves
- 1 tsp. Fresh rosemary chopped
Directions:
- Grease baking dish and set aside.
- Brown sausage in skillet, add onions, saute lightly till translucent, finish with garlic, cook for 1 min. Add sherry and remove from heat to cool.
- Combine eggs, cream and stock in mixing bowl. Season with salt. Whisk till combined.
- Toss all ingredients in large mixing bowl, making sure not to break up bread cubes.
- Add to prepared baking pan, cover and hold for 4-24 hours.
- Bake at 375 degrees for 30 minutes. Top should be browned and inside should be fully cooked but moist. Put back in for 10-15 mins if not done.
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