Sausage Kale Bread Pudding

Photo credit: Mette Nielsen

Sausage Kale Bread Pudding



Yield 8 Servings

This savory take on bread pudding is a hearty option for your holiday meal.


  • 6 cups cubed rye or sourdough bread
  • 3 cups whole milk
  • 3 eggs
  • 3 Tablespoons butter
  • 1 cup chopped onion
  • 8 cups chopped kale, chard, or spinach
  • ¼ cup water
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 pound breakfast sausage, cooked and drained
  • 1 cup whole milk ricotta
  • ½ cup coarsely grated parmesan cheese


In a large bowl, combine milk and eggs. Add bread cubes and let soak while preparing the rest of the dish.

In a large skillet, melt butter over medium heat. Sauté onion until just beginning to soften.

Add chopped kale and water, season with salt and pepper. Lower heat and cover, cooking until kale begins to wilt but is still bright green. Drain excess water.

Toss sausage with greens mixture, then fold in ricotta cheese. Add to bread cube mixture and toss to combine.

Pour into a greased 9"x13" baking dish, top with grated parmesan. Bake at 375° for an hour or until set.


Photo credit: Mette Nielsen