David Rose’s Thanksgiving Savory Sausage and Mushroom Bread Pudding

This Thanksgiving, we’re grateful for this incredibly tasty dish from chef David Rose. He likes to serve it under a spoonful of Sausage Gravy. See how he makes it on Pickler & Ben Food Instagram’s IGTV. Want to make the dish vegetarian? Simply swap the sausage for plant-based sausage and use vegetable stock in place of the chicken stock. 

Thanksgiving Savory Sausage and Mushroom Bread Pudding
Serves 6 to 8


2 tablespoons unsalted butter, divided
1 pound sweet or spicy pork sausage (remove from pork casings)
1 medium yellow onion, peeled and finely diced
3 garlic cloves, peeled and minced
1 teaspoon dried thyme
1/2 teaspoon red crushed pepper, optional
1 tablespoon extra-virgin olive oil
8 ounce thinly sliced baby portobello mushrooms
1 teaspoon kosher salt, plus more as needed
1 cup chicken stock
1/2 loaf (about 9 slices) white sandwich bread, crust removed and cut into 1-inch pieces
3 large croissants, diced into 1-inch pieces
1 1/2 cups shredded sharp cheddar cheese
1 1/2 cups shredded parmesan cheese, divided
1/2 cup parsley
6 large eggs
2 cups heavy cream
1/2 teaspoon cracked black pepper
Chopped fresh herbs, for garnish
Grated parmesan cheese, for garnish


1. In a nonstick pan over medium-high heat, melt 1 tablespoon butter. Cook sausage until cooked through and browned, about 8 to 10 minutes. Using a slotted spoon, transfer to a plate.

2. Add onion, garlic, thyme, and crushed red pepper, if using. Sauté until slightly browned, about 2 to 3 minutes.

3. Stir in olive oil, mushrooms, and salt. Sauté mushrooms until cooked, tender, and caramelized, about 7 to 9 minutes.

4. Add stock to pan, and reduce until almost dry. Remove pan from stove. Let cool to room temperature.

5. Grease a 9×13-inch baking dish with the remaining 1 tablespoon butter. 

6. In a large bowl, fold together white bread, croissants, sautéed mushrooms, sausage mixture, cheddar cheese, 1 cup Parmesan cheese, and parsley. Spread evenly into baking dish and smooth with a rubber spatula.

7. In a separate large mixing bowl, whisk together eggs, heavy cream, salt, and black pepper until well incorporated. Pour mixture evenly over contents in baking dish. Cover with plastic wrap and place in refrigerator for 2 to 3 hours.

8. Preheat oven to 350 degrees.

9. Spread remaining 1/2 cup parmesan cheese evenly over the top of bread pudding. Bake until bread pudding is puffed up, golden brown, cooked through, and caramelized, about 45 minutes to 1 hour. Let rest 10 minutes.

10. Garnish with herbs and grated parmesan to serve.

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