by aargersi
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biffbourgeois's Testing Notes:
Expand Collapseaargersi's Notes:
Expand1 pound pork sausage Ask a question about this ingredient
6 cups cut up french bread - about 1/2" - I sliced then hand tear the slices Ask a question about this ingredient
3 cups milk Ask a question about this ingredient
8 eggs Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1 teaspoon black pepper Ask a question about this ingredient
4 sage leaves Ask a question about this ingredient
4 ounces cream cheese Ask a question about this ingredient
1/4 cup maple syrup Ask a question about this ingredient
2 teaspoons maple sugar Ask a question about this ingredient
butter for the pan Ask a question about this ingredient
The night before - cook the pork sausage until it is nicely browned (if it's in links, remove the casing)
Ask a question about this stepMince the sage and toss it with your torn up bread in a large bowl.
Ask a question about this stepWhisk together the eggs, milk, salt and pepper, then pour it over the bread. Stir it around several times, let it sit, stir again. Butter a 9x9 baking dish. Stir the bread again. Most of the liquid should be absorbed. Spread half of the bread mixture in the bottom of the baking dish. Use a slotted spoon to remove the sausage from its pan and spread it over the bread. Now dot the cream cheese in with the sausage. Top with the remaining bread and pour any unabsorbed custard over the top. Cover and stick it in the fridge.
Ask a question about this stepGo to bed. Wake up. Pull the pudding out of the fridge and drizzle the maple syrup over it, then sprinkle the maple sugar. Put it into the oven and turn the heat to 350. Go do stuff (see head note) because this is gonna take awhile - it will turn dark golden brown and crunchy on top and puff up into a nice dome (buxom, remember?) mine took an hour and 20 minutes.
Ask a question about this stepLet it rest for a little bit - then dig in. Cold OJ is great alongside!
Ask a question about this stepThis is seriously fantastic! Perfect balance of sweet and savory that makes it impossible not to eat too much. Thanks, aargersi!
this is the most insanely delicious food every created! abbie is a super genius.
Aside from your recipe, i LOVE your recipe title! Great titles are an art form in and of themselves, you clever girl!
made this for a new year's day brunch and it disappeared quickly. everyone loved it. i agree with the other comments posted here- it's every flavor you'd want for breakfast wrapped under a nice sugary crust.
Looks delicious. This will fix my sweet tooth but limit my blood sugar spike! Just added it to my 4teaspoons account to try.
Thanks for the great Christmast breakfast! There were glances askance at the maple syrup but the sweet, crisp crust over the puffy yet creamy eggs and sausage won everyone over. Put in much more sage since my leaves were quite puny but to great effect. This may turn up again for New Year's breakfast, by resounding request.
I made this with a gluten-free baguette and sprinkled the top with demerrara (sp?) sugar. It turned out AMAZING!!! We couldn't stop eating it! Thanks so much for a great recipe. Merry Christmas!
Yay! I knew this was going to be an EP! CP...whatever they are these days!
Wow!! Pork sausage and maple syrup and sage and cream cheese and custard...this sounds seriously delicious.
Yummy! I'll make this on Saturday. I have some CM frozen waffles that came free with something that I'll use instead of bread...
I love everything about this too! It the perfect holiday breakfast, but I'm not sure I'll wait that long to make it....
Love everything about it, and wish I had a plateful right now.
That is exactly what happens to me at breakfast!!!! I. Love. This.
Yum! When my husband and I go out for breakfast/brunch one of us orders sweet and one of us orders savory and we share. This sounds like a perfect combo of both! Could I use cane sugar instead of maple sugar, and what would be the conversion??
Sure - it's just for a crunchy sweet sprinkle on top ... I also thought about breaking up maple sugar candies on top but I couldn't find any. Turbinado or demarerra (spelling?) would also be good. Even plain ole brown sugar.
Holy moly. It's everything I love crammed into a baking dish. i was half-expecting a little duck fat shmeared in there somewhere, but no worries. This'll do quite nicely.
Oh I should have duck-fatted the pan instead of buttering it. If you want to see unusual use of duck fat check out my Orange Daffy Snaps :-)
This is from your friendly editors at Food52.
So glad to see this here!! Love ....