Savory Sausage and Apple Bread Pudding Stuffing

Quick Recipe Version (TL;DR)

• Yield: 8 servings (9×13-inch pan)
• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 45 minutes

Quick Ingredients

• 1 lb rustic country or sourdough bread, torn (about 10 cups)
• 4 tbsp unsalted butter, divided, plus more for pan
• 1 tbsp olive oil
• 2 large yellow onions, thinly sliced
• 1 lb mild or sweet Italian sausage, casings removed
• 3 celery stalks, finely diced
• 2 firm apples (Honeycrisp or Granny Smith), diced
• 3 garlic cloves, minced
• 2 tbsp fresh sage, chopped (or 2 tsp dried)
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• 2 cups low-sodium chicken stock
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 4 large eggs
• 1 cup shredded Gruyère or sharp cheddar cheese (optional but delicious)
• 2 1/2 tsp kosher salt, 1 tsp black pepper

Do This

• 1. Heat oven to 325°F (165°C). Tear bread into 1–1 1/2-inch pieces, spread on a sheet pan, and toast 15–20 minutes until dry but not browned. Cool. Increase oven to 350°F (175°C).
• 2. In a large skillet, cook onions in 2 tbsp butter and olive oil with a pinch of salt over medium-low, stirring, until deep golden and caramelized, 25–30 minutes.
• 3. Add sausage to the skillet, breaking it up and browning, 8–10 minutes. Stir in celery, apples, and garlic; cook 5–7 minutes until slightly softened. Stir in sage and thyme.
• 4. In a big bowl, whisk eggs, stock, milk, cream, remaining 2 tbsp melted butter, salt, and pepper. Stir in cheese if using.
• 5. Butter a 9×13-inch baking dish. Add toasted bread and sausage mixture. Pour custard evenly over, toss gently, and let soak 10–15 minutes, pressing bread down so it absorbs liquid.
• 6. Cover with foil and bake at 350°F for 20 minutes. Uncover and bake 20–25 minutes more, until puffed, golden, and lightly crisp on top.
• 7. Rest 10 minutes before serving. Garnish with extra sage or parsley if you like.

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Why You’ll Love This Recipe

• It has the best of both worlds: a custardy, savory bread pudding inside with a beautifully crisp, golden top.
• Caramelized onions, sausage, sage, and apples bring deep, cozy fall flavors in every bite.
• Perfect as a holiday stuffing-style side dish but special enough for any Sunday dinner.
• Easy to make ahead, bake later, and reheat without losing flavor or texture.

Grocery List

• Produce: Yellow onions, celery, firm apples, garlic, fresh sage, fresh thyme, fresh parsley (optional for garnish).
• Dairy: Unsalted butter, whole milk, heavy cream, eggs, Gruyère or sharp cheddar cheese (optional).
• Pantry: Rustic country or sourdough bread, olive oil, low-sodium chicken stock, kosher salt, black pepper, pinch of sugar (optional), Dijon mustard and ground nutmeg (optional), Italian sausage (mild or sweet, bulk or links with casings removed).

Full Ingredients

For the Bread Base

• 1 lb rustic country loaf or sourdough, preferably day-old, torn into 1–1 1/2-inch pieces (about 10 cups lightly packed)
• Butter or nonstick spray for greasing the baking dish

For the Caramelized Onions & Sausage

• 4 tbsp unsalted butter, divided
• 1 tbsp olive oil
• 2 large yellow onions (about 1 1/2 lb total), halved and thinly sliced
• 1/2 tsp kosher salt (for the onions)
• 1/2 tsp sugar (optional, helps onions caramelize)
• 1 lb mild or sweet Italian sausage, casings removed if using links
• 3 celery stalks, finely diced (about 1 1/2 cups)
• 2 medium firm apples (such as Honeycrisp or Granny Smith), cored and diced into 1/2-inch pieces (no need to peel unless you prefer)
• 3 garlic cloves, minced
• 2 tbsp fresh sage, finely chopped (or 2 tsp dried rubbed sage)
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)

For the Savory Custard

• 4 large eggs
• 2 cups low-sodium chicken stock (or vegetable stock for vegetarian, if omitting sausage)
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 2 tsp kosher salt (reduce to 1–1 1/2 tsp if your stock is not low-sodium)
• 1 tsp freshly ground black pepper
• 1 tsp Dijon mustard (optional, for depth)
• 1/8–1/4 tsp ground nutmeg (optional, for warmth)
• 1 cup (about 4 oz) shredded Gruyère or sharp white cheddar cheese, plus 1/4 cup extra for sprinkling on top (optional but highly recommended)
• 2 tbsp of the melted butter reserved from above (from the 4 tbsp total)

To Finish & Garnish

• 2 tbsp chopped fresh parsley or extra chopped sage, for garnish (optional)
• Flaky sea salt and extra black pepper, to finish (optional)

Step-by-Step Instructions

Step 1: Prep and Toast the Bread

Preheat your oven to 325°F (165°C). Grease a 9×13-inch baking dish generously with butter or nonstick spray and set it aside.

Tear the bread into rough 1–1 1/2-inch pieces. You want some crusty bits and some softer interior pieces for texture. Spread them in an even layer on a large baking sheet.

Toast the bread pieces in the oven for 15–20 minutes, stirring once halfway through, until they feel dry to the touch but are not deeply browned. This step helps the bread soak up the custard without turning mushy. Let the bread cool slightly while you prepare the filling. Increase the oven temperature to 350°F (175°C) once the bread is out.

Step 2: Slowly Caramelize the Onions

While the bread toasts, place a large, heavy skillet (12-inch works well) over medium heat. Add 2 tbsp of the butter and the olive oil. Once melted and shimmering, add the sliced onions and 1/2 tsp kosher salt. Stir to coat the onions in the fat.

Reduce heat to medium-low. Cook, stirring every few minutes, until the onions turn soft, golden, and jammy, 25–30 minutes. If they start to brown too quickly or stick, add a tablespoon of water and scrape up any browned bits. For even deeper color, you can sprinkle in the optional 1/2 tsp sugar after the first 10 minutes. When the onions are deeply caramelized, transfer them to a large mixing bowl or set them to one side of the skillet.

Step 3: Brown the Sausage and Cook the Aromatics

In the same skillet (no need to wash), increase the heat to medium. Add the sausage, breaking it into small crumbles with a spoon or spatula. Cook until browned and cooked through, 8–10 minutes. If there is a lot of excess fat, spoon off all but about 1–2 tbsp.

Add the diced celery and apples to the sausage. Cook, stirring occasionally, until the celery softens slightly and the apples just begin to turn tender at the edges, about 5–7 minutes. Stir in the minced garlic, chopped sage, and thyme, and cook for 1 minute more until fragrant.

Turn off the heat. If you separated the onions, combine them now with the sausage mixture in the skillet or scrape everything into a large mixing bowl. Let cool for 5–10 minutes so the heat does not scramble the eggs in the custard later.

Step 4: Make the Savory Custard

In a large bowl (big enough to hold all the bread), whisk the eggs until smooth. Add the chicken stock, whole milk, and heavy cream, and whisk again until evenly combined.

Stir in 2 tsp kosher salt (adjust if your stock is salty), 1 tsp black pepper, the Dijon mustard, and nutmeg if using. Melt the remaining 2 tbsp butter and let it cool slightly, then whisk it into the custard.

Fold in 1 cup shredded Gruyère or cheddar, if using. The cheese will float a bit in the custard, which is fine; it will melt into the bread as it bakes.

Step 5: Combine Bread, Filling, and Custard

Place the toasted bread into your prepared 9×13-inch baking dish. Add the slightly cooled sausage–onion–apple mixture, distributing it evenly throughout the bread.

Pour the custard slowly and evenly over the bread mixture, making sure to cover all areas. Use a spatula or your clean hands to gently toss and press the bread so every piece gets moistened. Some pieces may still be poking up; that is good for a crispy top.

Let the mixture sit at room temperature for 10–15 minutes. During this time, occasionally press down on the bread to help it absorb the custard. If the bread still looks very dry after 10 minutes, you can drizzle on an extra 1/4–1/2 cup stock or milk, but it should look moistened, not soupy.

Step 6: Bake Until Custardy Inside and Crisp on Top

Sprinkle the remaining 1/4 cup shredded cheese evenly over the top, if using. Cover the dish tightly with aluminum foil.

Bake at 350°F (175°C) for 20 minutes. Then remove the foil and continue baking for another 20–25 minutes, until the top is puffed, golden brown, and lightly crisp. The center should be set but still slightly custardy when you gently jiggle the pan. If you have an instant-read thermometer, the center should register about 165°F (74°C).

If the top is browning too quickly before the center is set, loosely tent with foil for the final 5–10 minutes.

Step 7: Rest, Garnish, and Serve

Remove the pan from the oven and let the bread pudding stuffing rest for at least 10 minutes. This short rest allows the custard to finish setting and makes it easier to cut into neat squares or spoon out generous scoops.

Sprinkle with chopped fresh parsley or extra sage, and a pinch of flaky sea salt and black pepper if desired. Serve warm as a side dish with roasted meats, holiday turkey, or a simple green salad.

Pro Tips

• Use dry bread for best texture. Day-old or slightly stale bread soaks up the custard beautifully. If your bread is very fresh, do not skip the toasting step.
• Adjust salt to your stock. Different broths vary in saltiness. Taste the custard before adding all the salt, especially if you are using regular (not low-sodium) stock or a salty sausage.
• Go low and slow on the onions. True caramelization takes time. Keep the heat moderate and stir occasionally; the deep flavor is worth the extra minutes.
• Customize the texture. For a creamier interior, add up to 1/2 cup extra stock or milk. For a firmer sliceable stuffing, hold back 1/4–1/2 cup of the liquid.
• Make it a main dish. Add extra sausage or toss in leftover shredded chicken or turkey to turn this into a hearty one-pan meal.

Variations

• Mushroom & Leek (Vegetarian): Omit the sausage and use vegetable stock. Sauté 12 oz sliced cremini or button mushrooms and 2 sliced leeks in butter until browned and tender, then combine with the caramelized onions. Add a bit of extra cheese for richness.
• Smoky Bacon & Cheddar: Swap the sausage for 8 oz thick-cut bacon, chopped and cooked until crisp. Use sharp cheddar in place of Gruyère, and add a pinch of smoked paprika to the custard.
• Cranberry-Pecan Holiday Twist: Stir 1/2 cup dried cranberries and 1/2 cup toasted chopped pecans into the bread mixture along with the sausage and apples for extra color, crunch, and festive flavor.

Storage & Make-Ahead

To make ahead, assemble the entire dish through Step 5, cover tightly with foil, and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for 20–30 minutes while the oven preheats, then bake as directed, adding 5–10 extra minutes if it is still quite cold in the center.

Leftovers keep well: cool completely, then cover and refrigerate for up to 3–4 days. Reheat individual portions in the microwave, or rewarm the whole dish covered with foil in a 325°F (165°C) oven for 20–25 minutes, removing the foil for the last 5 minutes to re-crisp the top. You can also freeze tightly wrapped portions for up to 2 months; thaw overnight in the fridge before reheating.

Nutrition (per serving)

Approximate values per serving (1/8 of the recipe, including sausage and cheese): about 570 calories; 26 g protein; 32 g fat; 46 g carbohydrates; 3 g fiber; 1,000 mg sodium. These numbers are estimates and will vary based on the exact ingredients and brands you use.