Traditionally, bread pudding is an economical way to turn not-so-fresh bread into something decadent and delicious, with a sweet, eggy sauce softening up the chunks of bread and binding them together into a luscious casserole. But, did you know that bread pudding can go savory, too? Instead of cinnamon and sugar, try using local Hatfield sausage, garlic, onions and herbs. And, for a quirky Pennsylvania-proud take on things, swap in pretzel nuggets or cut up pretzels from Philly Pretzel Factory! The dense, chewy texture of the pretzels readily absorbs the egg mixture, creating a rich, hearty dish for a dish that’s sure to be a smash at your next brunch!
Savory Pretzel Bread Pudding
| Prep Time |
Cook Time |
Total Time |
| 15 min |
75 min |
90 min |
Ingredients
- 1 pound Hatfield Fresh Ground Country Sausage
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme, minced
- 8 cups cubed Philly Pretzel Company soft pretzels
- 2 cups PA white cheddar cheese, grated, divided
- 4 large eggs
- 2 large egg yolks
- 2 cups milk
- 1 cup half-and-half
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 green onions, sliced thin
Method
- Preheat oven to 325°F. Coat 9×13” baking dish with butter and set aside. Arrange pretzel cubes in single layer on rimmed baking sheet, and toast in oven until just golden, 10-12 minutes, tossing halfway through. Transfer to large mixing bowl.
- Meanwhile, heat a large skillet over medium-high heat. Add sausage, breaking up with wooden spoon, and cook until browned and cooked through, 6 to 8 minutes. Add onion to skillet with sausage fat and cook until tender 5 to 6 minutes. Add garlic and thyme and cook 1 minute. Transfer sausage mixture to bowl with pretzels.
- Add toasted pretzels and 1 1/2 cups cheese to mixing bowl with sausage and toss to combine. Pour pretzel mixture into prepared baking dish.
- Whisk eggs and egg yolks in large mixing bowl. Whisk in milk, half-and-half, salt and pepper until combined. Pour egg mixture over pretzels, cover and refrigerate 1 hour (or overnight).
- Top pretzels with remaining cheese and bake, uncovered 55 to 60 minutes, until toothpick inserted in center comes out clean. Remove from oven and let cool 10 to 15 minutes.
- Top with green onions and serve warm.
