Savory Cornbread & Turkey Sausage Bread Pudding with Cranberry-Maple Drizzle

Savory Cornbread & Turkey Sausage Bread Pudding with Cranberry-Maple Drizzle ingredients

• 8 cups, 1-inch cubes day-old cornbread
• 1 lb ground turkey sausage
• 1 cup, diced yellow onion
• 1/2 cup, diced celery
• 1 tsp dried sage
• 1/2 tsp dried thyme
• 1.5 cups shredded sharp cheddar cheese
• 4 large eggs
• 1.5 cups whole milk
• 1/2 cup chicken broth
• 1 tbsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup whole berry cranberry sauce
• 2 tbsp maple syrup
• 1 tsp apple cider vinegar

How to make Savory Cornbread & Turkey Sausage Bread Pudding with Cranberry-Maple Drizzle

1. Prepare Cornbread: Ensure you have 8 cups of day-old cornbread, cut into 1-inch cubes. If using fresh cornbread, spread the cubes on a baking sheet and bake at 300°F (150°C) for 15-20 minutes, or until slightly dried out.
2. Cook Sausage and Aromatics: In a large skillet over medium-high heat, cook 1 pound ground turkey sausage, breaking it up with a spoon, until no pink remains, about 8-10 minutes. Drain off any excess fat.
3. Add 1 cup diced yellow onion and 1/2 cup diced celery to the skillet with the sausage. Sauté for 5-7 minutes, until the vegetables are softened. Stir in 1 teaspoon dried sage and 1/2 teaspoon dried thyme; cook for 1 minute more until fragrant.
4. Combine Pudding Base: In a large bowl, combine the dried cornbread cubes, the cooked sausage and vegetable mixture, and 1 1/2 cups shredded sharp cheddar cheese. Toss gently to combine all ingredients evenly.
5. Prepare Custard Mixture: In a separate medium bowl, whisk together 4 large eggs, 1 1/2 cups whole milk, 1/2 cup chicken broth, 1 tablespoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until thoroughly combined.
6. Assemble and Soak: Pour the egg custard mixture over the cornbread and sausage mixture in the large bowl. Gently fold everything together until the cornbread is evenly moistened. Press down slightly to ensure all pieces are soaking in the liquid. Cover and refrigerate for at least 30 minutes, or up to 4 hours, to allow the bread to absorb the custard.
7. Bake the Bread Pudding: Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. Pour the bread pudding mixture into the prepared dish, spreading it evenly.
8. Bake for 45-55 minutes, or until the top is golden brown and a knife inserted into the center comes out clean (the custard should be set). If the top browns too quickly, loosely tent with foil.
9. Prepare Cranberry-Maple Drizzle: While the bread pudding bakes, combine 1/2 cup whole berry cranberry sauce, 2 tablespoons maple syrup, and 1 teaspoon apple cider vinegar in a small saucepan. Heat over low heat, stirring until warmed through and combined.
10. Let the bread pudding rest for 5-10 minutes after baking before serving. Drizzle individual servings with the warm cranberry-maple sauce.

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