By Jennifer Segal
3 tablespoons unsalted butter, divided
1 pound sweet or spice pork sausage (casings removed)
1 medium yellow onion, chopped
1 loaf (18 slices) white sandwich bread, crusts removed and cut into 1-inch cubes
2-1/2 cups ( a little over 1/2 pound) grated sharp cheddar cheese
1/2 cup chopped fresh parsley
6 large eggs
2 cups half-and-half
Scant teaspoon salt
1/4 teaspoon freshly ground black pepper
Grease a 9×13-inch baking dish with butter.
In a large sauté pan (preferably nonstick) over medium-high heat, melt 1 tablespoon butter. Add the sausage and cook, stirring with a wooden spoon to break the meat into small clumps, until browned, about 10 minutes. Transfer the sausage to a large mixing bowl, leaving the fat in the pan.
Turn the heat down to medium, then add the onions to the pan along with 1 tablespoon of butter. Cook the onions, stirring constantly, until soft and translucent, about 5 minutes. Add the onions to the mixing bowl with the sausage, along with bread cubes, grated cheese and parsley. Toss well, then spread the mixture evenly into the prepared baking pan.
In a medium bowl, whisk together the eggs, half-and-half, salt and pepper.
Pour the egg mixture evenly over the bread mixture. Cover tightly with saran wrap and refrigerate for at least a few hours or overnight.
Preheat the oven to 350 degrees. Bake for about one hour, until puffed and golden brown. Serve immediately.
Note: The cook time is based on cooking the bread pudding directly out of the refrigerator. If it’s left to sit out at room temperature before baking, check for doneness after 45 minutes.
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