Recipes Sausage-and-Maple Bread Pudding 4.0 (2,137) Add your rating & review 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 By Jeni Britton Jeni Britton Instagram Twitter Website Jeni Britton is an American ice cream maker and entrepreneur. A pioneer of the artisan ice cream movement, she introduced a modern, ingredient-driven style of ice cream making that has been widely emulated across the world but never duplicated. Food & Wine's Editorial Guidelines Updated on December 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Justin Walker Active Time: 30 mins Total Time: 1 hrs 20 mins Yield: 6 to 8 Ingredients 1 pound bulk breakfast sausage 6 large eggs 1 pint vanilla or cinnamon ice cream, melted 1/2 cup water 2 teaspoons thinly sliced sage leaves 2 teaspoons kosher salt 1 cup pure maple syrup 3/4 pound brioche, crusts removed and bread torn into 1-inch pieces (10 cups) 1/4 cup heavy cream Directions 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. 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. 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. Rate it Print