Make Ahead Country Benedict Bread Pudding
Servings: 8 servings
Equipment
- 13x9 Casserole Dish
Ingredients
- 1 loaf wide French bread
- 1 lb ground country pork sausage
- 1 medium-large onion, diced
- 6 cloves garlic, minced
- 3 pkts Knorr's Hollandaise mix, made according to package directions. Approximately 3 cups of hollandaise sauce
- 6 eggs
- salt and pepper, to taste
- 3 cups shredded cheddar cheese, divided
- 3 green onions, sliced
Instructions
- Cut the French bread into 1 or 1 1/2 inch cubes. Spread them out on a cookie sheet in a single layer and leave uncovered for at least 8-10 hours or until bread becomes stale and crusty.
- In a frying pan over medium high heat, fry up the sausage, breaking it into small crumbles until it is mostly browned. Add the onion and garlic to the pan. Saute until the sausage is cooked and the onions are softened and fragrant. Set aside and allow to cool until just barely warm.
- Meanwhile, make the hollandaise sauce and allow it to cool until it is just barely warm.
- Whisk eggs in a small bowl with a pinch of salt and pepper and 1 cup of cheese.
- Add the sausage mixture to the bread cubes, then the egg and cheese mixture, then the hollandaise sauce. Mix everything well to evenly distribute all ingredients throughout the bread pudding.
- Top with remaining cheese and cover with tin foil. Place in the fridge for a few hours, or preferably overnight.
- Approximately 10 minutes before you want to start baking, preheat the oven to 350°F. Bake the casserole straight from the fridge covered with tin foil for 45 minutes. Remove the tin foil and bake an additional 15 minutes. When done, allow to cool 10 minutes before serving. Top with sliced green onions.
Notes
I have only ever made the "make ahead" version of this recipe with the casserole straight from the fridge. If you allow the casserole to come to room temperature, or if you bake it right away without refrigeration, you may want to take the tin foil off at the 30 minute mark and check for doneness at the 45 minute mark.