I know it’s a thanksgiving sacrilege, but stuffing, dressing, whatever you call it, has never been my fav. I have my tried and true version, which I like… but besides that, it’s a no for me dog.

But a savory sausage bread pudding? Now that I can get behind. All of the thanksgiving flavors you could possibly want in a not-too-custardy center with a crispy exterior.

Ingredients:

1 loaf sourdough bread (I use wild grain)

4 Tbsp butter

1 bunch scallions, minced and separated into whites and greens

16 oz ground sausage

2 Tbsp minced rosemary

2 Tbsp minced thyme

3 Tbsp minced italian parsley

1 cup butter milk

2 cups whole milk

4 eggs

1/2 Tbsp salt

Directions:

Preheat oven to 350.

Slice and then tear bread into pieces. Add to an oven safe casserole dish.

In a large saucepan, melt butter over medium high heat - don’t brown. Add in the white part of scallions, and sauté until softened.

Add sausage, and cook until browned, stirring occasionally.

Add cooked sausage, onions, and any cooking oil or juices to bread.

Add in fresh herbs and the green parts of scallions.

Whisk together buttermilk, milk, eggs, and salt.

Pour over bread, stir everything together to combine.

Bake for about 45 minutes - until outside is golden brown and crispy.