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There’s something about this dish that takes me right back to my grandma’s kitchen. The smell of browned sausage wafting through the house, the old wooden table covered in mismatched napkins, and that worn Pyrex dish steaming with goodness — it was always bread pudding on Sundays.
Now, this version here isn’t the sweet kind you find topped with cinnamon and raisins (though I love that too). This one’s savory, hearty, and full of down-home comfort — packed with sausage, melty cheese, and just enough herbs to make your kitchen smell like you’ve been cooking all day (even if you haven’t).
And let me tell you, it’s a brilliant way to use up day-old bread — you know, the loaves that sit just a touch too long on the counter because no one wants the heels? This dish gives them a second chance to shine.
Why You’ll Love This One
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Set-it-and-forget-it slow cooker magic – great for busy days or holiday prep
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Perfectly creamy and cheesy without being too heavy
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Flexible – use what you’ve got on hand: different bread, cheese, or veggies
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Feeds a crowd – or makes excellent leftovers for a cozy lunch the next day
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Just plain tastes like home
Ingredients
(Serves 6)
You don’t need fancy ingredients here — just good pantry staples and a little love.
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8 cups cubed day-old bread (sourdough, white, French — all work!)
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1 pound breakfast sausage, cooked and crumbled
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2 cups shredded cheese (I like sharp cheddar, but Swiss or Gruyère are lovely too)
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6 large eggs
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2 cups whole milk
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1 cup heavy cream
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1 tsp salt
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½ tsp black pepper
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1 tsp dried thyme
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1 tsp dried rosemary
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¼ cup chopped fresh parsley (optional, for a pop of color)
Let’s Make It – Step by Cozy Step
1. Prep your slow cooker.
Start by greasing the inside with a bit of butter or non-stick spray — no one likes scrubbing baked-on cheese, trust me.
2. Add the bread.
Toss your cubed bread into the slow cooker in an even layer. If it’s extra dry, don’t worry — it’ll soak up all the goodness.
3. Brown that sausage.
In a skillet over medium heat, cook your sausage until it’s beautifully browned and crumbly. Drain off any extra grease. (If you’re using hot sausage, it adds a nice little kick.)
4. Layer it up.
Sprinkle the sausage over the bread, followed by the shredded cheese. Gently give it a little toss if you like it well-mixed.
5. Whisk the custard.
In a mixing bowl, whisk together your eggs, milk, cream, salt, pepper, thyme, and rosemary until smooth and combined. Pour this right over the bread mixture, letting it seep into every nook and cranny.
6. Slow cook it to perfection.
Cover and cook on low for 4–5 hours. You’re looking for a set center and a golden top. (Every slow cooker’s a little different, so start checking around hour 4.)
7. Finish with flair.
Right before serving, sprinkle with fresh parsley. It’s not just for looks — that little hit of green adds brightness.
Serving Suggestions That Hit Just Right
This is a dish that plays well with others. Here’s what I love to serve it with:
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A simple green salad with vinaigrette to balance the richness
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Roasted carrots or Brussels sprouts – earthy, sweet, and just a little crispy
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A cozy tomato soup or broth-based veggie soup
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Crisp apple cider (hard or not!) or a chilled glass of Pinot Grigio
It’s equally welcome at the brunch table, too — with a cup of coffee and maybe some fruit salad on the side.
Make It Your Own – Variations Worth Trying
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Vegetarian? Swap the sausage for sautéed mushrooms, spinach, or caramelized onions
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Spice it up! Add red pepper flakes or use spicy sausage
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Try a different cheese – Gruyère, pepper jack, or even a smoky gouda
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Gluten-free? Use your favorite GF bread — it works beautifully
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Got leftover ham or bacon? Toss it in — waste not, want not!
A Little Note on Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat slices in the microwave or wrap in foil and warm in the oven.
And just between you and me — it tastes even better the next day.
From My Kitchen to Yours
Recipes like this one make me feel connected — to my roots, to my family, to the rhythm of cooking with what you’ve got. They remind me that food doesn’t have to be fancy to be unforgettable.
I hope this one brings a little warmth and a whole lot of flavor to your table. If you give it a try (or put your own spin on it), I’d love to hear about it — leave a comment, send a photo, or just share your favorite twist.
Slow Cooker Savory Bread Pudding with Sausage and Cheese
Ingredients
- 8 cups day-old bread cubed
- 1 pound sausage cooked and crumbled
- 2 cups shredded cheese cheddar or your choice
- 6 large eggs
- 2 cups milk
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/4 cup fresh parsley chopped (optional)
Instructions
- Grease the inside of your slow cooker with butter or non-stick spray.
- Place the cubed bread into the slow cooker, spreading it evenly.
- In a large skillet, cook the sausage over medium heat until browned and crumbled. Drain excess fat.
- Sprinkle the cooked sausage and shredded cheese over the bread cubes.
- In a mixing bowl, whisk together the eggs, milk, cream, salt, pepper, thyme, and rosemary until well combined.
- Pour the egg mixture evenly over the bread, sausage, and cheese in the slow cooker.
- Cover and cook on low for 4-5 hours or until the pudding is set and the top is golden brown.
- Before serving, sprinkle with fresh parsley for a touch of color and freshness.
Notes
Nutrition