About this Recipe

By: Rachel

Like many recipes in this blog, this savory brunch bread pudding is inspired by a much-beloved Seattle chef: Tom Douglas. I grew up in Minnesota, and when I moved to the Pacific Northwest, I was bombarded by new sights, smells, and tastes. The first year I lived in Seattle was replete with wonderful taste memories, and many of those delicious bites were at Tom Douglas’s restaurants.

Flavors That Shaped This Brunch Bread Pudding

I remember the mushroom skewers at Lola, enhanced by the salty-umami flavor of anchovy. They were accompanied by the brightest Greek salad—luscious, briny cubes of feta cheese and sweet cherry tomatoes glistening with silky olive oil, accented by aromatic fresh mint. Also on the plate were the crispiest potatoes with thick, sour, garlicky yogurt for dipping. If you’re craving something similar, I’ve shared a crispy potato recipe that captures that same golden crunch and satisfying flavor.

I had my first arancini (which I mispronounced while ordering, of course) at the iconic Dahlia Lounge. They arrived hot, crispy, and decadent, with molten cheese pouring out and the richness cut just enough by bitter chard. I won’t forget my first taste of poke—buttery marinated tuna, soy, creamy avocado, and sharp scallions—at Etta’s. And the tomato soup at Dahlia Bakery kept me obsessively heading back on my lunch hour, trying to figure out the secret recipe.

A Savory Brunch Bread Pudding with a Dahlia Bakery Twist

Far, far too late, I learned that there was a Dahlia Bakery cookbook, which contained, among other treasures, the much-desired tomato soup recipe. It also contained a wonderful recipe: Jackie’s Favorite Strata, a kind of savory make ahead bread pudding that is a Christmas morning favorite in the Douglas home.

I’ve adapted it to suit my tastes, swapping Italian sausage for my preferred chicken and maple. This adds a note of sweetness to this make ahead bread pudding. I’ve also swapped the chard for asparagus, and the called-for “rustic” bread for challah.

This brunch bread pudding recipe calls for the unbaked dish to be refrigerated overnight, or for at least a few hours. This step allows the bread to soak up the custard mixture, which makes it ideal for entertaining. You can prepare it the night before, refrigerate it, and pop it in the oven in the morning.

Other Brunch Favorites

I love this easy brunch bread pudding for entertaining since it is made ahead of time. However, another favorite of mine is Sweet Potato Hash featuring bacon, kale, and poached eggs. If I just want to prepare some morning baked goods, I’ll go for these Cheddar and Herb Buttermilk Biscuits, or for something sweet, my Chocolate Babka.

Beverage Pairing

By: Olivia

Between the vegetables and sausage in this brunch bread pudding, a light-bodied red wine would be a perfect pairing. Consider grapes like Pinot Noir, Gamay, and the Austrian grapes St. Laurent and Zweigelt. My favorite pairing would be Lambrusco. Light-bodied red and sparkling for brunch?! Yes, please!

Make-Ahead Brunch Bread Pudding

This is one of my very favorite brunch recipes, especially when hosting guests. Everything is prepared the night before and baked fresh in the morning.

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Prep Time 1

Cook Time 1

Overnight Chill 12

Meal Type Breakfast

Good For American, Comfort

Yield servings

Equipment

Chef's Knife
Cutting board
Large Casserole Dish
Deep, heavy skillet
Kitchen scale or measuring cups and spoons
Measuring cups and spoons or kitchen scale
Large Casserole Dish

Ingredients

1 large loaf challah
½ pound (110g) maple-sweetened sausage
4 tablespoons (60g) softened unsalted butter divided
2 tablespoons olive oil
1 small onion (chopped)
8 ounces (225g) mushrooms (such as cremini), cleaned and chopped
1 pound (½ kilo) chopped asparagus woody ends discarded
1 tablespoon chives (chopped)
8 ounces (225g) grated aged cheddar
5 large eggs
2 ½ cups (600mL) heavy cream
½ cup (120mL) whole milk
⅛ teaspoon freshly-grated nutmeg
¾ teaspoon kosher salt

Step by Step Instructions

Step 1

Butter a large casserole dish with 2 tablespoons (30g) butter, using more if needed. Set aside.

Step 2

Prepare the sausage according to package directions. Cut into bite-sized pieces, and set aside.

Step 3

Next, melt 1 tablespoon butter in your largest skillet. Add the chopped onion and sauté until it begins to brown.

Step 4

In the same skillet, add the remaining tablespoon butter and olive oil. Over medium-high heat, sauté the mushrooms, stirring occasionally, allowing them to fully release their juices and brown.

Step 5

When the mushrooms are nearly done, add the asparagus. Sauté for 1 minute; the asparagus will be bright green but still crisp. Now stir in the sausage, remove from heat, and set aside.

Step 6

In a medium bowl, whisk the eggs, cream, nutmeg, and salt together to make the custard, and set aside.

Step 7

Now assemble the casserole. Layer the casserole, beginning with ⅓ of the bread, ⅓ of the vegetables and sausages, and ⅓ of the cheese. Continue to layer, reserving ⅓ of the cheese until after the custard is added.

Step 8

Pour the custard evenly over the casserole, pressing the bread down with a spatula or back of a spoon to ensure that all of the bread cubes are submerged.
Top with the remaining shredded cheese and the chives, cover tightly with plastic wrap, and refrigerate for several hours or overnight.

Step 9

Once ready to bake, remove the plastic wrap and preheat your oven to 350ºF (175ºC) or 325ºF (160ºC) convection bake.
Place the casserole on a baking dish and bake for 60 minutes, or until slightly puffed and set in the center. Allow to cool for several minutes, and serve warm.