I had some leftover almond flour “cornbread” that I had made the night before and wondered what I could do with it. I decided to make a bread pudding using it and thought I would add sausage to make it a breakfast dish, but really you can add any meat and make it for dinner or lunch as well. You can vary the ingredients to your taste. You might want more or less salt (depending on the meat especially) or add herbs. My best friend made a ham version for dinner the very day I made the sausage version for breakfast. Both were hits with the family, and I had other family asking for the recipe. So for them, and you all… here it is!
Lower Carb Sausage Bread Pudding
A breakfast or dinner bread pudding loaded with sausage and topped with cheese
Ingredients
"Cornbread"
- 2 cups Almond Flour
- 2 teaspoons Baking Powder
- 1/4 teaspoon Salt
- 4 Eggs beaten
- 1/2 cup Milk or buttermilk
- 1 stick Butter melted
The Other Stuff
- 1 pound Pork Sausage
- 1 medium Onion chopped
- 2 cups Milk
- 4 Eggs
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- 2 cups Sharp Cheddar Cheese grated
Instructions
"Cornbread"
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Preheat oven at 425 degrees.
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Spray non-stick oil on a 10" iron skillet or other equivalent baking dish and put into the oven to heat.
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Combine almond flour, baking powder and salt.
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Add eggs and milk.
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Mix well.
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Add melted butter to mixture.
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Mix well and pour into the skillet and put in the oven.
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Bake 20-25 minutes
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Let cool.
The Bread Pudding
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Preheat oven at 425 degrees.
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Spray nonstick oil on a 9 x 13 glass baking dish.
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Crumble the "cornbread" into the bottom of the dish.
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Saute sausage and onions until well cooked. Drain grease.
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Pour sausage and onions over the "cornbread".
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In a bowl, whisk together the milk, eggs, salt and pepper until smooth.
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Pour the wet ingredients over the "cornbread", sausage and onions.
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Let mixture sit for about 10-15 minutes to let the "cornbread" soak up the wet ingredients.
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Top with grated cheese.
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Bake for 35 minutes.
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Enjoy!
Recipe Notes
- Be super careful when working with oven heated dishes and skillets. I forgot and touched the handle of my cast iron skillet once. Something I won't do again.
- I usually make the "cornbread" a day ahead and have a slice or two out of it and use the rest for this recipe.
- You can do this recipe with ham or other meats and it is delicious!
Enjoy!
Until next time!
Dee
#lowcarb4ever