Savory Bread Pudding Recipe

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  Bread, Sourdough, Sliced(454g)
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  Squash, Butternut(720g)
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  Kale(720g)
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  Yellow Onion
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  Cheddar Cheese(120g)
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  Mozzarella Cheese(120g)

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  Chicken Bouillon, Dry(10g)
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  2 cups hot water ($0.00)
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  Egg, Whole, Large
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  Cream, Heavy Whipping(120g)
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  1 Tbsp poultry seasoning ($0.66)
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  1 tsp salt ($0.02)
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  ½ tsp freshly cracked black pepper ($0.08)
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  Andouille Sausage, Pork, Smoked(369g)

Instructions

1. 1Cut the sourdough bread into ¾-inch cubes. Spread evenly on a baking sheet and bake at 350°F for 15 minutes, stirring halfway through, until dried out and lightly golden brown.
2. 2While bread toasts, dice the onion into small pieces. Peel and cut the butternut squash into ½-inch cubes. Roughly chop the kale. Slice the andouille sausage into ¼-inch rounds.
3. 3Heat a large skillet over medium-high heat. Add the sausage and cook 5–7 minutes, stirring occasionally, until browned on the edges. Transfer to a bowl.
4. 4In the same skillet, add the diced onion and cook 4–5 minutes over medium heat, stirring occasionally, until softened and translucent. Add the butternut squash cubes and cook 8–10 minutes, stirring occasionally, until squash begins to soften but still holds its shape. Stir in the kale and cook 2–3 minutes until wilted. Return sausage to the skillet and remove from heat.
5. 5In a large bowl, whisk together the eggs, heavy cream, and chicken bouillon (mixed with ¾ cup hot water). Season with salt and pepper to taste.
6. 6Combine the toasted bread cubes, sausage-vegetable mixture, shredded cheddar, and mozzarella in a 9×13-inch baking dish. Pour the egg-cream mixture over everything. Press gently to submerge bread. Cover and refrigerate at least 30 minutes.
7. 7Bake uncovered at 350°F for 50–60 minutes until the top is golden brown and a knife inserted near the center comes out clean with no wet custard clinging to it. If the top browns too quickly after 30 minutes, cover loosely with foil.
8. 8Cool 10 minutes, then divide evenly into 12 airtight containers while still warm. Refrigerate until ready to serve.