Savory Pretzel Bread Pudding with Cheddar, Apples and Sausage
A savory bread pudding full of fall flavors - cheddar cheese, apples and sausage studded among garlicky pretzel bread and ready in under an hour!
Servings: 6 people
- 5 cups cubed pretzel bread
- ½ cup plus 1 tablespoon butter
- 2 cloves garlic minced
- ½ of a sweet onion diced
- 1 Fuji apple diced
- ½ teaspoon ground cinnamon
- ¼ teaspoon cayenne
- ¼ teaspoon ground nutmeg
- 5 Italian chicken sausages cooked and sliced
- 4 eggs
- 1 cup unsweetened vanilla almond milk
- 2 cups plus ½ cup grated cheddar cheese divided
- Parsley to garnish
Preheat oven to 400 degrees Fahrenheit and spray a small baking dish (either a 9-inch ceramic pie plate or an 8x8-inch glass baking dish) with cooking spray. Set aside.
Melt ½ cup of butter in a large saute pan over medium-high heat. Once butter is melted, add pretzel bread cubes. Toss in butter and toast until all sides are golden-brown. Transfer from saute pan to a large mixing bowl.
Place the same large saute pan over medium heat and melt additional tablespoon of butter. Add onions and saute for a few minutes, until beginning to get fragrant and turn translucent. Add apples, cinnamon, cayenne and nutmeg. Saute for an additional 5-10 minutes, until apples and onions are cooked through.
Add apple mixture to pretzel cubes in large mixing bowl. Add sausage, eggs, almond milk and 2 cups of grated cheddar cheese. Stir to combine.
Pour into prepared baking dish and sprinkle remaining ½ cup of grated cheddar cheese over top. Bake in 400-degree oven for 30 minutes, or until top is golden brown and bubbly.
Cool slightly and then serve.
- Beverage Pairing Notes: Since this is a classic football dish, I highly recommend enjoying a classic, ice-cold lager with it!
Calories: 896kcal | Carbohydrates: 105g | Protein: 34g | Fat: 38g | Saturated Fat: 20g | Cholesterol: 190mg | Sodium: 1499mg | Potassium: 501mg | Fiber: 9g | Sugar: 17g | Vitamin A: 1060IU | Vitamin C: 3mg | Calcium: 624mg | Iron: 8mg