Sausage Bread Pudding & Cranberry Sauce

I’ve said it before, but one of the goals I set for myself in doing this Christmas series every year is to try and include at least one savory option in the mix. There are plenty of people out there who aren’t into sweets. God knows *I* don’t know or understand that lifestyle, but I can at least acknowledge that it exists by trying to factor it into my offerings on the blog for Christmas.

The savory baking I tend to do at Christmas usually translates into warm, comfort food-style dinners or brunch foods. In 2016, it was Stuffing Bread. In 2017, it was Tourtiere. In 2018, it was chicken hand pies. This year, I decided to do a little bit of recipe recycling to come up with something different.

Last week, I kicked off the series with these Orange Cranberry Buns. The recipe made quite a lot of them; there were leftovers. Granted, they were perfectly delicious all on their own, but I did get to thinking about ways I could use them for something else. What do you guys do when you’ve got a bunch of leftover bread sitting around? My thoughts exactly; you make bread pudding.

Now granted you don’t HAVE to make those buns just to make this dish. Any flavor or style of bread will work so long as it’s bread with a strong and sturdy crumb that can hold up under the milk and egg soaking. Look around the bakery aisle of your grocery store for challah, brioche, potato rolls; any of those will work perfectly here. But I will say that using these buns for it would be an AMAZING choice. Your tastebuds would thank you for it.

Most times, bread pudding is extremely sweet; a dessert, really. But, I’ve experimented with savory variations of it before here on the blog, which is what gave me the idea for this dish in the first place. That recipe used ham. This one uses sausage. Sausage is a very common ingredient when it comes to traditional dressing, and the flavors in that dish are the inspiration for the flavor profile I was shooting for. When it comes to mix-ins, I kept it simple. Spinach and onions and that was great for us. However, it’s really up to you as to what else you put inside. It’s kinda hard to screw this up when it comes to the mix-ins.

The cranberry sauce may seem like an odd choice for a savory dish, but just hear me out: it works. The saltiness of the sausage plays against the sweetness of the bread, and when you add the tartness and slight bitter flavor of the cranberry sauce to that, it’s a REALLY great bite. My sister took one bite of bread pudding together with a bit of the cranberry sauce, smiled and said, “Wow. It tastes like Christmas.”

That should tell you everything you need to know.

Day 1: Orange Cranberry Buns

Day 2: Sausage Bread Pudding & Cranberry Sauce

 

Sausage Bread Pudding & Cranberry Sauce

Adapted from a previous recipe on Cooking is My Sport, and Anne Burrell

Ingredients

For Bread Pudding

  • 7-8 cups cubed leftover, stale bread (you want a nice and sturdy bread, like a challah or brioche)
  • 3 lbs pork sausage
  • 16 oz fresh spinach
  • 1 large sweet onion, thinly sliced
  • 8 eggs
  • 2 1/2 cups milk, divided
  • 1 teaspoon pepper
  • 2 teaspoons of your favorite herb blend (Italian seasoning will work fine)

For Cranberry Sauce

  • 12 oz. fresh cranberries
  • 6 clementines, peeled and sectioned
  • 1/2 cup orange juice
  • 1/2 cup cranberry juice
  • 3/4 cup sugar
  • 1 cinnamon stick
  • 1 star anise pod
  • 1 cup dried cranberries

Directions

For Bread Pudding

Place the bread cubes in a medium size bowl and stir together with 1 cup of the milk. Allow to sit for 10 minutes, until bread has absorbed most of the liquid.

Meanwhile, pour about 1 tablespoon of oil in the bottom of a large skillet or pot, and brown the sausage over medium heat. Drain the grease and set aside sausage in a medium sized bowl.

Saute the spinach in the same pan/pot until it is just wilted and vibrantly green, about 5 minutes. Remove to a separate bowl and set aside.

Saute the onions in the same pot, until they are translucent and limp, about 7-10 minutes. Remove to another bowl and set aside.

In medium size bowl, using a wire whisk combine the eggs, the milk, and the seasonings, beating until yolks are broken.

Spray an 11 x 13 baking dish generously with cooking spray. Spread half of the bread cubes in the dish. Scatter half of the sausage, spinach and sauteed onions on top of the cubes in an even layer. Drizzle half of the egg-milk mixture over that. Repeat, layering the rest of the bread, then the sausage, spinach and onions. Then, pour the rest of the egg-milk on top.

Cover the dish tightly with plastic wrap and refrigerate overnight. Preheat oven to 350°F. Uncover the dish then bake on the middle rack until the top is golden brown and the pudding is firm in the middle, 60-65 minutes. Serve warm with the cranberry sauce.

For Cranberry Sauce:

In a small saucepan combine fresh cranberries, clementines, orange and cranberry juices, sugar, cinnamon stick, and star anise.

Bring to a boil and reduce to a simmer. Simmer for 20 minutes.

Add the dried cranberries and simmer for 10 to 15 more minutes, or until the sauce has thickened. Store overnight in the fridge to allow sauce to set, then serve alongside bread pudding

Linking to Fiesta Friday #357, co-hosted this week by Diann@Of Goats & Greens.

Honey Garlic Pot Roast

Pot Roast1

There are some things that never get old. No matter how often they happen, you never get tired of them. You’re always happy to see them coming, sad to see them gone, and waiting for the next time that they happen again.

Weekends. Football season. Christmas. Reruns of The Golden Girls. Cheap Honey Crisp Apples (the result of which was a wonderful Apple Cider Cinnamon Bread). I can never get enough of any of it.

Another thing that never gets old:

Pot Roast.

Pot Roast4

Pot roast is one of those things that just about everyone can relate to in some way. We’ve all had it. We all love it. It’s everything we love about home, comfort food, and good memories. It’s wonderful on Sundays. It’s wonderful during the week after a long day after work. It’s wonderful hot. It’s wonderful cold. See where I’m going with this? It’s just everything wonderful.

I haven’t made a pot roast in a really long time. Why? I don’t know. It’s one of those unexplainable questions of the universe that we’re just not supposed to make sense of, I guess. All I knew going to the grocery store this week was that I was buying a chuck roast, and I was making a pot roast out of it. I have some recipes for some ‘unique’ pot roasts that I have yet to test out, but this time around I wanted to stay pretty traditional with my approach. Nothing fancy. No fireworks. Sometimes it’s the simplest things that have the best results.

Pot Roast2

Pull it off on the fork, so I know it’s real.

My grandma was subscribed to this mailing database called Great American Recipes where she would receive several recipe cards in the mail for a while. Since she doesn’t like to do as much cooking as she used to, she would just give the cards to me. As a result, I’ve got quite a collection of recipe cards from GAR now- they even sent a cute little binder to put it in.

This recipe was in one of the mailing packs that they sent. It seemed like a pretty straightforward pot roast recipe, and I liked the idea of rubbing honey over the meat before searing it off. So I tried it. Well, the smell alone was enough for me to decide that this was a good life choice. And the taste was enough to make me want to slap myself silly for letting such a long time pass since I’ve last made pot roast.

Pot Roast3

Long story short, this pot roast rocks.  Don’t be an idiot like me and take a prolonged hiatus from pot roast roast…ing. Do the right thing. Make this.

By the way, if you don’t love pot roast, then I just don’t know what you’re doing with your life.

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FEED(ME) BACK: What’s one dish you like to cook that never gets old?

Honey Garlic Pot Roast

Recipe courtesy of Great American Recipes

CLICK HERE FOR PRINTABLE VERSION

Yield: 6 servings

Ingredients

*2 tbsp vegetable oil

*2 1/2 lb boneless beef chuck roast

*2 tbsp honey

*4 cloves garlic, minced

*3 cups beef broth

*1lb. baby red potatoes, (1-1 1/2 inches in diameter) scrubbed

*1 cup of baby carrots

*2 envelopes (1 1/4 oz each) beef gravy mix

*1 can (14.5 oz) diced tomatoes with roasted garlic, drained

Directions

1. Heat the oil in a Dutch oven over medium heat. Rub the roast with the honey. Firmly press the garlic onto the roast. Cook the roast until browned on both sides, about 10 minutes.

2. Pour the broth over the roast. Bring to a boil. Reduce heat to low and simmer for 1 hour. Turn the roast over and add the potatoes and carrots. Cover roast and simmer until the roast and vegetables are tender, 45-55 minutes longer.

3. Transfer the roast and vegetables to a large deep platter, using  a slotted spoon. Discard all but 2 1/2 cups liquid from the pot. Whisk in the gravy mix and increase heat. Stir in tomatoes. Bring to a boil and cook for 2 minutes.

4. Pour half of the sauce over the roast and vegetables to serve. Pass the remaining sauce with the sauce.