Brunch Bread Pudding with Asparagus and Sausage

Brunch Bread Pudding with Asparagus and Sausage

Serves 8

Easy to put together the night before and bake in the morning, this one-dish sausage, asparagus and egg casserole will feed a hungry crowd. Try our vegan version of this bread pudding, too.

  • Canola spray oil
  • 6 cups cubed whole grain bread
  • 1/2 cup mixed chopped fresh herbs, such as parsley, chives and thyme
  • 1 pound asparagus, trimmed and sliced diagonally, divided
  • 1 (12-ounce) package Brat Hans® Chicken Breakfast Links, chopped
  • 3 cups reduced-fat (2%) milk
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 6 eggs
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Preheat the oven to 350°F. Spray a 9x13-inch casserole dish with oil. In a large bowl, toss together bread, herbs, sausage and all but 3/4 cup of the asparagus, and then spread evenly in the prepared dish. In the same bowl, whisk together milk, salt, pepper and eggs, and then pour evenly over bread mixture. Press down gently to submerge all of the bread. Scatter reserved asparagus over the top and bake until golden brown and cooked through, 45 to 55 minutes. Bread pudding can be assembled the night before and baked the following morning.

Nutritional Info: 
Per Serving:290 calories (80 from fat), 9g total fat, 3.5g saturated fat, 170mg cholesterol, 690mg sodium, 24g carbohydrate (5g dietary fiber, 6g sugar), 19g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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