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Sausage Bread Pudding

A classic breakfast just got a Johnsonville twist. With our easy bread pudding recipe you can now serve this dish for breakfast, lunch and dinner - and it's perfect for a stress-free holiday morning. Just throw the ingredients together the night before and pop it in the oven in the morning. Try this savoury flavour-blend of Johnsonville Mild Italian Sausage, cheddar cheese and onions yourself!

Prep Time
Cook Time

What You Need

  • 1 pkg Johnsonville Mild Italian Sausage Meat
  • 2 tbsp unsalted butter
  • 1 yellow onion, medium and chopped
  • 1 loaf white or french bread (or preferred type), chopped into 1" cubes
  • 2.5 cups cheddar cheese, grated
  • 1/2 cup parsely, chopped
  • 6 large eggs
  • 2 cups 10% cream
  • 1 tsp salt
  • 1/4 tsp black pepper, ground


  1. Grease casserole dish (approximately 9x13" or 1.5L) with butter or non-stick cooking spray.

  2. In a large pan, melt 1 tablespoon of butter of medium-high heat. Add the sausage and break apart while cooking until browned (or approximately 10 minutes). Move cooked sausage into mixing bowl, leaving the fat in the pan.

  3. Lower heat to medium and add onions and 1 tablespoon of butter. Stir constantly and cook until soft and translucent (approximately 5 minutes). Add onions to mixing bowl with sausage, as well as bread cubes, cheese and parsley. Mix well and spread evenly into casserole dish.

  4. Whisk the eggs, cream, salt and pepper in a medium bowl. Pour the egg mixture evenly over the breading in casserole dish. Cover with plastic wrap and leave in fridge for a few hours (preferably over night).

  5. Preheat oven to 350F and bake for approximately 1 hour, or until top is golden. Reduce cooking time if casserole is left at room temperature before going in the oven.