Slow Cooker Savory Bread Pudding with Sausage and Cheese is the ultimate breakfast-for-dinner indulgence, a magnificent, custardy casserole that transforms humble day-old bread into a golden, puffed, and impossibly tender savory masterpiece. This recipe is a brilliant adaptation of the classic strata, leveraging the gentle, consistent heat of the slow cooker to create a dish that emerges perfectly set, gloriously cheesy, and deeply satisfying—all without ever heating up your kitchen. The magic begins with stale bread cubes, which act as a sponge, absorbing a luxuriously rich custard of eggs, whole milk, and heavy cream, seasoned with fragrant thyme and rosemary. As it cooks low and slow, the bread softens into a pillowy, soufflé-like interior while the edges against the pot turn beautifully crisp and golden. Interwoven throughout are savory crumbles of browned sausage and generous pockets of melted cheese, creating a harmonious bite of salty, savory, creamy, and herbal notes in every spoonful.
The brilliance of this dish lies in its effortless, hands-off method and its incredible versatility for any meal of the day. It is the perfect solution for a holiday brunch, a cozy weekend breakfast, or an easy weeknight dinner that feels special with minimal effort. The slow cooker does all the work, allowing the flavors to meld and the custard to set to perfection without the risk of over-baking or drying out. The final sprinkle of fresh parsley adds a necessary pop of color and freshness that cuts through the richness. Served straight from the crock, this savory bread pudding is a guaranteed crowd-pleaser, offering the warm, nostalgic comfort of a breakfast casserole with the ease of set-it-and-forget-it convenience.
Why You’ll Love This Recipe:
- Completely Hands-Off: No oven monitoring, no water baths—just layer, pour, and let the slow cooker work its magic.
- Incredibly Rich & Creamy Texture: The combination of eggs, milk, and heavy cream creates a luxuriously soft, custardy interior.
- Bold, Savory Flavor: Savory sausage, fresh herbs, and melted cheese infuse every bite with satisfying depth.
- Perfect for Any Meal: Equally at home on a holiday brunch table or as a comforting breakfast-for-dinner meal.
- Make-Ahead & Overnight Friendly: Assemble the night before and start the slow cooker in the morning for a stress-free feast.
Ingredients:
For the Bread Pudding Base:
8 cups (about 1 lb) day-old bread, cut into 1-inch cubes (French bread, sourdough, or challah work best)
1 pound bulk breakfast sausage (mild, hot, or maple)
2 cups (8 oz) shredded sharp cheddar cheese (or a mix of cheddar, Monterey Jack, or Gruyère)
Butter or non-stick spray, for greasing
For the Savory Custard:
6 large eggs
2 cups whole milk
1 cup heavy cream
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed slightly
For Garnish:
¼ cup fresh parsley, chopped
Instructions:
Step 1: Grease the Slow Cooker
Generously grease the insert of a 6-quart slow cooker with butter or non-stick cooking spray.
Step 2: Prepare the Bread and Sausage
Place the cubed bread into the prepared slow cooker, spreading it into an even layer. In a large skillet over medium heat, cook the sausage, breaking it up with a spoon, until browned and cooked through. Drain excess fat. Sprinkle the cooked sausage and shredded cheese evenly over the bread cubes.
Step 3: Make the Custard
In a large mixing bowl, whisk together the eggs, milk, heavy cream, salt, pepper, thyme, and rosemary until completely smooth and well combined.
Step 4: Assemble and Soak
Pour the egg mixture evenly over the bread, sausage, and cheese in the slow cooker. Using a spatula, gently press down on the bread to help it absorb the custard. Cover and let it rest for 20-30 minutes at room temperature, or refrigerate overnight.
Step 5: Cook Low and Slow
Cover the slow cooker with the lid. Cook on the LOW setting for 4-5 hours. The bread pudding is done when the center is set (not jiggly) and the edges are golden brown and slightly crisp. A knife inserted near the center should come out clean.
Step 6: Rest and Garnish
Turn off the slow cooker and let the bread pudding rest, uncovered, for 10-15 minutes to set further. This makes it easier to serve. Sprinkle with fresh parsley before serving.
Tips:
- Use Stale Bread: Day-old, slightly dried-out bread absorbs the custard perfectly without turning to mush. Fresh bread can become overly soggy.
- Don’t Skip the Resting Period: Allowing the bread to soak in the custard before cooking is essential for a cohesive, tender texture.
- Drain the Sausage Well: Removing excess fat prevents a greasy final dish.
- Cheese Variety: Experiment with different cheeses—smoked Gouda, provolone, or fontina add wonderful flavor.
- Add Vegetables: Sautéed mushrooms, spinach, or roasted red peppers can be layered in with the sausage for extra color and nutrition.
Storage Options:
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat individual portions in the microwave, or for larger amounts, reheat in a covered baking dish at 325°F (165°C) for 15-20 minutes.
- Freezing: This bread pudding freezes well. Cool completely, portion into individual servings, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Make-Ahead: Assemble the entire dish (through Step 4) the night before, cover, and refrigerate. In the morning, place the cold insert into the slow cooker base and cook as directed, adding 30-60 minutes to the cooking time.
Slow Cooker Savory Bread Pudding with Sausage and Cheese is the ultimate testament to the magic of slow cooking. It transforms simple, humble ingredients into a spectacular, golden-crusted casserole that is creamy, savory, and utterly irresistible. It’s comfort food at its most effortless and most delicious.
