Roasted Garlic Bread Pudding



Serving size

about 1/2 cup
120+ minutes

This recipe can easily be multiplied and keeps well for about 24 to 48 hours in the refrigerator. Note that the garlic may be roasted ahead of time and refrigerated until needed.

Roasted Garlic Bread Pudding


2 tsp. Olive oil
20 clove Garlic, raw (2 whole heads garlic)
4 Ounces Link Sausage (cut into 1/4 inch dice)
1 medium White onions (finely diced)
1 Tbsp. Dried or rubbed sage
2 large Egg(s)
1 tsp. Dijon mustard
1 cup 2% milk
4 ounce Whole wheat bread (day old)(or gluten-free bread)


Preheat the oven to 325°F.

Place the olive oil in a small sauce pan.

Cut the stem end off of the head of garlic and place the head cut side down in the sauce pan.

Cover and place in the oven for 35 minutes.

Remove and let cool. (The garlic may be roasted a few days ahead of time and refrigerated until needed.)

Place the sausage in a large skillet over medium high heat.

Cook for about 5 to 7 minutes, stirring frequently.

Add the onion and sage.

Cook for about 10 to 15 minutes. Stir frequently, and adjust the heat so the onions brown but don't burn.

Set aside.

Place the eggs, milk, mustard, and roasted garlic in a blender and puree until smooth.

Cut the bread into 1/2 inch cubes and place in a large mixing bowl.

Add the onion and sausage mixture.

Add the garlic, milk, and egg mixture to the bowl with the bread, onions, and sausage, and fold together.

Place the mixture in a 6 inch square Pyrex dish or divide it between 4 ramekins that have been lined with foil.

Bake in the oven at 325°F for 45 minutes.

Let cool slightly before serving.

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is NOT safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Use gluten-free bread in this dish.


This is NOT a low sodium recipe.

Recipe Notes

Bread pudding is traditionally a dessert, but over the last 20 years chefs have been bringing bread pudding from the end of the meal to the main course with savory versions.

"The proof of the pudding is the eating."

Miguel de Cervantes