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breakfast table setting with ramekins of baked eggs and savory bread pudding and orange juice

Baked Eggs and Savory Bread Pudding

Course: Breakfast, Brunch, Main Course
Cuisine: American
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 6 people
Calories: 548kcal
Author: Julie Swift
Baked eggs and savory bread pudding combine to make a special dish for breakfast or brunch. The recipe can be started the night before.
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  • 7x11 baking dish, 6 ramekins or mini cocottes


  • 8 cups bread, cubed and toasted
  • 6 breakfast sausage links, sliced into ½-inch pieces
  • cup caramelized onion
  • ½ cup pecorino romano cheese
  • 1 teaspoon thyme leaves
  • 10 eggs
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1 clove garlic, minced
  • 2 teaspoons parsley minced
  • salt and pepper to taste


  • Many of the steps can be done the night before.
  • Preheat oven to 350 degrees. Adjust seasoning with salt and pepper.
    The best bread to use is one that has a soft texture. The bread cubes should be about ½-inch in size. These can be prepared the night before and left out to dry. If need be, place in a 350-degree oven for until dry and toasted, about 12 minutes.
  • Combine the bread with the sausage, thyme, onions, and cheese. In a separate bowl, combine 4 eggs, heavy cream, milk, and garlic. Pour the wet ingredients into the bread mixture and toss to coat. Make sure all of the bread is being mixed with the egg mixture. Adjust seasoning with salt and pepper.
  • Coat your baking dish with cooking spray and add the bread mixture. Make sure that the bread pudding is a consistent thickness in the pan. Put in a 350-degree oven for 30 minutes.
  • After 30 minutes, take the pan out of the oven and crack 6 eggs on top. Make sure to place the eggs apart from each other if using a 7x11 baking dish so that each serving will have a 3 ½" square piece of the bread pudding. Place back in the oven and bake for approximately 12 minutes. Serve immediately.


The sausage links and the caramelized onions can be cooked the night before.  For the caramelized onion, dice about ½ of a large onion.  Over medium heat, add 1-2 tablespoons of oil and add the onion.  As the onion starts to turn brown at the edges and there is browning on the bottom of the pan, add ¼ cup of water.  Saute until the water has been cooked away.  Keep doing his process until the onions are the desired degree of caramelization. 


Serving: 1g | Calories: 548kcal | Carbohydrates: 34g | Protein: 24g | Fat: 35g | Saturated Fat: 17g | Cholesterol: 360mg | Sodium: 710mg | Potassium: 343mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1116IU | Vitamin C: 2mg | Calcium: 362mg | Iron: 4mg