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Savory Bread Pudding with Sausage and Mushrooms Recipe

Savory Bread Pudding with Sausage and Mushrooms

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Average Rating:

Total Reviews: 22

Showing 11-20 of 22

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  • on September 20, 2009

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    I made this with the other 1/2 of the sausage I used for the Farmhouse hash and it turned out great. It is a unique morning but savory muffin and they keep well both frozen and refrigerated. The only thing that I would do differently next time is to use paper muffin cups as the muffins did not hold together that well and were hard to get out of the muffin pan. Otherwise, this one is a keeper and one that I will make often.

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  • on September 13, 2009

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    This one is a keeper I have been making a batch of these Monday morning. They are perfect for heating and leaving especially for my husband who leaves for PT at 4 a.m. Thank you Sandra!

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  • on September 11, 2009

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    I made this for dinner last night, and it was a hit! My father, husband and two children liked it, although ds picked all the mushrooms out of his. Being a vegetarian, I substituted Morningstar Farm's Ground Meatless for the sausage. This made it a little blander, which is a plus with my kids. BTW, all my other family members are carnivorous and never noticed that it was meatless.

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  • on September 07, 2009

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    I had to try this recipe. make it in advance and it'll be a great breakfast for the busy morning. I followed her recipe and tasted great!! but I think I'll try substitute or add more ingredients next time,may be spinach or onion n peppers?
    her show is great. it help me a lot since it's easy and tasty!! and saves money??

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  • on August 30, 2009

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    very easy to make and tasty!!! my husband and kids love to eat for breakfast. i drizzle maple syrup over it and it taste like yummy french toast. i would make whole bunch and freeze it. love the recipe.

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  • on August 30, 2009

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    Made this twice in a week. Substituted sauteed onions for mushrooms. Added cheddar to top. Really great! Kids loved it too!!

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  • on August 29, 2009

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    I made these on a Sunday and froze them. Then, each morning, these were great to microwave for breakfast!

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  • on August 24, 2009

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    He ate one for dinner and a couple the next day. I made them in larger cups, making 6 muffins, not 12. I also used an entire baguette. Our recording of the show cut in half way through and we missed the demo - perhaps she used a larger baguette, but the ones we have at the store (about 2 feet long and 2 inches thick are too small to use just 1/2 of one. Definitely a keeper, though. Quick, easy, and cheap. I doubt I'll even have enough leftovers for a second course meal.

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  • on August 19, 2009

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    This had great flavor but for some reason didn't seem to hold together very well. Could be my fault, didn't spray the tin good enough with non-stick spray. Also, my kids like mushrooms but felt they should have been cut smaller, not just sliced. All in all a good recipe, just needs a little tweaking for our family.

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  • on August 16, 2009

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    I tweaked it a bit to accomodate what I already had in the pantry. Large Seasoned Croutons instead of the baquette. Ground meat instead of sausage.

    I garnished with shredded cheese and Pico De Gallo. Awesome dinner, served with a shish-kabob of veggies.

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