Hillshire Farm® Smoked Sausage and Cheddar Overnight Bread Pudding

This bread pudding made with smoked sausage, cheddar, parsley, and sweet pepper is assembled ahead of time, deepening the flavors overnight and ensuring easy baking the next day.

  • 25min
  • 5hr 46min
  • 13
  • 16
  • 1 tablespoon butter
  • 1 yellow onion, chopped
  • 1 red sweet pepper, chopped
  • 2 cloves garlic, minced
  • 1 pound crusty white bread, cut into 3/4-inch cubes
  • 1 package Smoked Sausage
  • 3 cups shredded cheddar cheese, divided
  • 1/2 cup fresh parsley, coarsely chopped
  • 6 eggs
  • 2 cups half-and-half
  • 1/2 teaspoon salt
  • 1 teaspoon ground black pepper
  1. In a large skillet, heat butter over medium heat. Add onion, red pepper, and garlic. Cook and stir 6 to 8 minutes or until just browned. In a very large bowl combine onion mixture, bread cubes, sausage, 2 1/2 cups cheese, and parsley. Transfer mixture to a greased 3-quart rectangular baking dish.
  2. In a medium bowl, whisk together the eggs, half-and-half, salt, and black pepper. Pour evenly over the bread mixture. Press lightly with the back of a large spoon to moisten all of the ingredients. Cover with foil. Chill 4 to 24 hours.
  3. Preheat oven to 350°F. Bake, covered, for 30 minutes. Uncover and bake 30 to 35 minutes more.
  4. Remove from oven. Sprinkle with remaining 1/2 cup cheese. Let stand 15 minutes; serve warm. Garnish with chives, if desired.