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Beef Sausage, Wild Mushroom and Artichoke Bread Pudding

Who said bread pudding has to be sweet? This bread pudding combines beef sausage with wild mushrooms and artichokes for a savory brunch casserole.

Cook Mode

Ingredients:

Basic Country Beef Breakfast Sausage
  • 1 recipe Basic Country Beef Breakfast Sausage
  • 1 jar (12 ounces) marinated artichoke hearts
  • 8 ounces assorted fresh wild mushrooms, sliced
  • 1/4 teaspoon salt
  • 12 ounces cubed sourdough or French bread, dried
  • 1 can (14 to 14-1/2 ounces) reduced-sodium beef broth
  • 1/2 cup 2% reduced-fat milk
  • 2 eggs, beaten
  • 1/4 cup thinly sliced green onions

Cooking:

  1. Prepare Basic Country Beef Breakfast Sausage.  Remove from skillet to large bowl; set aside.  

    Basic Country Beef Breakfast Sausage: Combine 1 pound Ground Beef (93% or leaner), 2 teaspoons chopped fresh sage (or 1/2 teaspoon rubbed sage), 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt and 1/4 to 1/2 teaspoon crushed red pepper in medium bowl mixing lightly but thoroughly.  Heat large nonstick skillet over medium heat until hot.  Add sausage mixture, cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally.
    2. Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
  2. Heat same skillet over medium heat until hot. Stir in mushrooms; cook and stir 4 to 5 minutes or until soft. Drain artichokes, reserving liquid. Coarsely chop artichokes. Stir artichokes and salt into mushroom mixture.  Add to sausage mixture.
  3. Combine broth, milk, eggs and reserved artichoke liquid in medium bowl.  Pour over sausage mixture; gently fold in bread cubes, mix well.  Cover and refrigerate about 1 hour or until liquid is absorbed.
  4. Preheat oven to 350°F.  Spray 9 x 13-inch baking pan with nonstick cooking spray.  Place sausage mixture into pan.  Cover with aluminum foil.  Bake in 350°F oven 40 to 50 minutes.  Uncover and bake 10 to 15 minutes until top is golden brown.  Sprinkle with green onions.

Nutrition Information

Safe Handling Tips

Beef Checkoff

Bourbon Blueberry & Brie Bacon Cheeseburger

Brian Capps of Louisville, KY, has been crowned the 2021 Derby Burger Champion in the 10th Annual Derby Burger Challenge. Capps’ burger, made with 100% Kentucky Cattlemen’s ground beef is packed with flavor. The patty is topped with brie, thick-cut bacon, a blueberry bourbon sauce and arugula - all on a brioche bun.

Ingredients

  • 1 pound Kentucky Cattlemen’s Ground Beef
  • 4 Slices Bacon, thick sliced
  • 1/4 inch Sliced Brie Cheese, rind removed
  • 1 pint Fresh Blueberries
  • 1 Lemon, halved
  • 1/8 cup White Sugar
  • 2 tsp. Cornstarch
  • 1 1/2 tsp. Bourbon
  • 2 Brioche Buns
  • 2 Tbsp. Salted Butter
  • Arugula 
  • ¼ tsp. Kosher Salt
  • ¼ tsp. Black Pepper

Recipe

1. Form Two Patties and Set Aside.

2. Preheat your skillet over medium high heat. Add butter, and sliced buns. Cook until golden brown, set aside.

3. Salt and pepper both sides of the burger patty, cook over medium high heat. Cook until internal temperature of 160°F (USDA recommended), add cheese before taking off heat until melted.

4. Add blueberries, sugar, and lemon juice into a small pot. Cook on medium to low heat for 5-7 minutes, stirring occasionally. Mix cornstarch with water to make a slurry. Slowly add your slurry mixture to thicken blueberry sauce. Remove mixture from heat and stir in your bourbon.

5. Build your burger. Place your burger patty with melted cheese, cooked bacon, blueberry sauce on the bottom bun. Top the burger with arugula and add the top bun.

6. Enjoy!

Find more delicious recipes and other ways to be involved in the Derby Burger Challenge HERE!