© Justin Walker
Active Time
30 MIN
Total Time
1 HR 20 MIN
Yield
Serves : 6 to 8

This fantastic breakfast bread pudding is a fun, all-in-one take on French toast with maple syrup and sausage. Melted ice cream enriches the “custard” base. Slideshow: More Savory Bread Pudding Recipes

How to Make It

Step 1    

Preheat the oven to 350°. In a large skillet, cook the sausage over moderately high heat, breaking it up with a wooden spoon, until nicely browned and cooked through, 8 to 10 minutes. Using a slotted spoon, transfer the sausage to a bowl and let cool.

Step 2    

In a large bowl, beat the eggs with the ice cream, water, sage, salt and 1/2 cup of the maple syrup. Fold in the sausage and brioche. Scrape the mixture into a 9-inch square or 2-quart oval baking dish and let stand for 15 minutes. Bake for 35 minutes or until the top is browned and the center is set.

Step 3    

Meanwhile, in a small saucepan, boil the remaining 1/2 cup of maple syrup over moderate heat, stirring, until reduced to 1/4 cup, about 7 minutes. Remove from the heat; whisk in the cream. Serve the bread pudding with the maple cream.

Make Ahead

The unbaked bread pudding can be made up to 6 hours ahead and refrigerated. Bring to room temperature before baking.

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