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Savory Apple Sausage Bread Pudding

Recipe Created For
Specialty Cocotte
Main Ingredient
Bread
Cook Time
Under 2 hrs.
Serving Size

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Savory Apple Sausage Bread PuddingSavory Apple Sausage Bread Pudding

Created for the Apple Cocotte

Ingredients

  • 8 ounces country-style sourdough bread
  • 3 tablespoons olive oil
  • 1 1/2 teaspoons dried thyme
  • 2 large garlic cloves, minced
  • 3 tablespoons butter
  • 1 cup diced yellow onion
  • 1 cup diced celery
  • 1 cup chopped green bell pepper
  • 1 crisp apple, peeled, cored and cut into ½-inch cubes
  • 1/4 cup chopped fresh parsley
  • 6 ounces smoked chicken and apple sausage, diced into 1/4-inch pieces
  • 1 3/4 cups heavy cream
  • 3 large eggs
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup grated Parmesan

Preparation

Preheat oven to 350°F. Butter the Apple Cocotte and set aside.

Cut off the ends and bottom crust of the sourdough bread and discard. Slice the loaf into 1-inch cubes and place in a large bowl. Toss with olive oil, thyme and garlic. Spread on a baking sheet and cover with foil. Bake 20 minutes or until the bread is golden brown. Return the bread cubes to the bowl.

Heat a large saute pan over medium heat. Melt the butter in the pan, then add onion, celery and bell pepper. Season lightly with salt and pepper. Add the apple. Cook until the apples are tender and the vegetables are wilted. Add the parsley and sausage, and continue cooking until juices have evaporated. Add the sauteed vegetables to the bread, and toss.

In a medium bowl, whisk together the cream, eggs, salt and pepper. Pour into the bread mixture and stir to combine. Let sit in the refrigerator 5 minutes, then give it a good toss and return to the refrigerator for another 5 minutes. Pour into the buttered Apple Cocotte and sprinkle with Parmesan.

Cover and bake 30 minutes. Uncover and continue baking another 30 minutes, or until the top is golden brown. Let stand 15 minutes before serving.


LCR-2201
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