Beef Sausage Wild Mushroom Bread Pudding
Savory bread pudding combines seasoned ground beef sausage with earthy wild mushrooms and tangy marinated artichokes, bound together with eggs and broth-soaked bread cubes. The sourdough base absorbs rich flavors while baking until golden. Serve warm for brunch, lunch, or casual dinner. This version uses reduced-fat dairy and lean beef for lighter indulgence without sacrificing heartiness.
Ingredients
- 1 pound ground beef, 93% lean or leaner
- 2 teaspoons fresh sage, chopped
- ½ teaspoon rubbed sage, dried, substitute if fresh unavailable(optional)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ to 0.5 teaspoon, crushed red pepper
- 12 ounces marinated artichoke hearts, jarred, drained
- 8 ounces assorted fresh wild mushrooms, slicedcremini or button mushrooms1:1fungi
milder umami
- ¼ teaspoon salt
- 12 ounces sourdough or French bread, cubed and dried
- 1 can (14 to 14.5 ounces) reduced-sodium beef broth
- ½ cup 2% reduced-fat milkwhole milk1:1dairy
richer flavor and texture
- 2 eggs, beaten
- ¼ cup green onions, thinly sliced
Instructions
- 1
Combine ground beef with sage, garlic powder, onion powder, salt, and red pepper in a bowl, mixing gently.
- 2
Heat a large nonstick skillet over medium heat. Add sausage mixture, break into half-inch crumbles, and cook 8 to 10 minutes, stirring occasionally, until cooked through.
- 3
Transfer sausage to a large bowl.
- 4
In the same skillet over medium heat, cook sliced mushrooms 4 to 5 minutes, stirring, until soft.
- 5
Drain artichokes, reserving the liquid. Coarsely chop artichokes.
- 6
Stir artichokes and salt into mushroom mixture, then add to sausage.
- 7
Whisk together broth, milk, eggs, and reserved artichoke liquid.
- 8
Pour mixture over sausage. Gently fold in bread cubes until well combined.
- 9
Cover and refrigerate about 1 hour until liquid is mostly absorbed.
- 10
Preheat oven to 350°F. Spray a 9 by 13-inch baking pan with nonstick spray.
- 11
Transfer sausage mixture to pan. Cover with foil.
- 12
Bake 40 to 50 minutes covered. Uncover and bake 10 to 15 minutes until top is golden.
- 13
Top with sliced green onions before serving.
Tips
Dry bread cubes in a 250°F oven for 10 to 15 minutes before using to prevent mushiness and ensure better texture in the final pudding.
Reserve artichoke liquid as instructed; it adds tanginess and moisture that standard broth alone cannot provide.
Make ahead: refrigerate the assembled pudding up to 24 hours before baking for deeper flavor integration.
Good to Know
Cover and refrigerate up to 3 days. Reheat covered at 325°F for 15 to 20 minutes until warmed through.
Assemble pudding up to 24 hours ahead; cover and refrigerate. Bake straight from cold, adding 5 to 10 minutes to covered baking time.
Serve warm, directly from the baking pan or transferred to a serving dish. Pairs well with a simple green salad or roasted vegetables on the side.
Common Mistakes
Do not overmix sausage when combining ingredients to avoid a dense, compact texture.
Do not skip the refrigeration step; bread needs time to absorb liquid and bind properly.
Do not bake uncovered the entire time; foil prevents over-browning while interior sets.
Substitutions
Dairy-Free Swaps
oat or cashew recommended
General Alternatives
milder umami
FAQ
Can I use store-bought sausage instead of making it from ground beef?
Yes. Use 1 pound cooked beef sausage (about 4 to 5 links), crumbled. Skip the skillet cooking step and proceed to mushrooms. Confirm seasoning matches your taste preference.
What if I don't have wild mushrooms?
Cremini, button, or portobello mushrooms work well. Use the same weight and cooking time. Flavor will be milder but still satisfying and earthy.
How long can I keep leftovers and can I freeze this?
Refrigerate up to 3 days covered. Freezing is not recommended; bread becomes soggy upon thawing. Best enjoyed fresh or within 24 hours of baking.