This smoky harissa and sausage bread pudding transforms leftover bread into a spicy, satisfying dish that’s perfect for brunch or dinner. I love how the heat from harissa paste balances with creamy custard and savory sausage, creating layers of flavor that make this smoky harissa and sausage bread pudding a showstopper on any table.
SERVES: 4 | PREP: 20 MIN | COOK: 45 MIN | TOTAL: 65 MIN
Ingredients
For the Bread Base
| Ingredient | Amount | Notes |
|---|---|---|
| Day-old crusty bread | 6 cups, cubed | Sourdough or French bread works best |
| Italian sausage | 1 lb, casings removed | Sweet or hot, your choice |
| Olive oil | 2 tablespoons | For cooking |
For the Harissa Custard
| Ingredient | Amount | Notes |
|---|---|---|
| Large eggs | 4 | Room temperature preferred |
| Whole milk | 2 cups | Don’t use skim |
| Heavy cream | 1 cup | Makes it extra rich |
| Harissa paste | 3 tablespoons | Adjust for heat preference |
| Smoked paprika | 1 teaspoon | Essential for smokiness |
| Garlic powder | 1 teaspoon | – |
| Salt | 1 teaspoon | – |
| Black pepper | ½ teaspoon | Freshly ground |
For the Topping
| Ingredient | Amount | Notes |
|---|---|---|
| Gruyere cheese | 1 cup, shredded | Or sharp cheddar |
| Fresh parsley | ¼ cup, chopped | For garnish |
Step-by-Step Instructions
Phase 1: Preparing the Bread (5 minutes)
Step 1: Preheat your oven to 350°F and generously butter a 9×13-inch baking dish. This prevents sticking and adds flavor to the edges.
Step 2: Cut your day-old bread into 1-inch cubes and spread them in the prepared baking dish. Stale bread actually works better here because it absorbs the custard without getting mushy.
Phase 2: Cooking the Sausage (8 minutes)
Step 3: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Wait until the oil shimmers before adding the sausage.
Step 4: Add the sausage to the hot skillet and break it apart with a wooden spoon. You want small crumbles, not large chunks.
Step 5: Cook the sausage for 6-8 minutes, stirring occasionally, until it’s browned and cooked through. Look for a nice golden color with some crispy bits.
Step 6: Use a slotted spoon to transfer the cooked sausage over the bread cubes, leaving most of the fat in the pan. This prevents the smoky harissa and sausage bread pudding from becoming too greasy.
Phase 3: Making the Harissa Custard (5 minutes)
Step 7: In a large mixing bowl, crack 4 eggs and whisk them until the yolks and whites are completely combined. You shouldn’t see any streaks.
Step 8: Add 2 cups whole milk, 1 cup heavy cream, and 3 tablespoons harissa paste to the eggs. Whisk vigorously for 30 seconds until the harissa is fully incorporated and the mixture turns a beautiful orange-red color.
Step 9: Add 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon salt, and ½ teaspoon black pepper. Whisk again until everything is smooth and well-blended.
Step 10: Taste the custard mixture with a clean spoon. It should taste slightly salty and definitely spicy because the bread will absorb and mellow the flavors.
Phase 4: Assembly (2 minutes)
Step 11: Pour the harissa custard evenly over the bread and sausage. Use a spatula to gently press down on the bread cubes, ensuring they’re all soaking in the liquid.
Step 12: Let the mixture sit for 5 minutes so the bread can start absorbing the custard. You’ll see the bread beginning to soften and turn orange.
Step 13: Sprinkle 1 cup of shredded Gruyere cheese evenly over the top. The cheese will create a golden, bubbly crust.
Phase 5: Baking (45 minutes)
Step 14: Place the baking dish in your preheated 350°F oven on the middle rack. Bake for 40-45 minutes until the top is golden brown and the center is set.
Step 15: Check for doneness by inserting a knife into the center. It should come out with just a few moist crumbs, not liquid custard.
Step 16: Remove from the oven and let rest for 10 minutes before serving. This allows the custard to finish setting and makes slicing easier.
Step 17: Garnish with chopped fresh parsley and serve while still warm. The smoky harissa and sausage bread pudding should be custardy in the middle with crispy edges.
Chef’s Notes
Bread Selection: Day-old crusty bread is key for this smoky harissa and sausage bread pudding. Fresh bread will turn to mush, while stale bread maintains structure while absorbing the spicy custard.
Heat Level Control: If you’re sensitive to spice, start with 2 tablespoons of harissa paste instead of 3. You can always serve extra harissa on the side for those who want more heat.
Make-Ahead Tip: Assemble this completely the night before and refrigerate. Let it sit at room temperature for 30 minutes before baking, and add 5-10 minutes to the cooking time.
Sausage Swaps: Italian sausage is my go-to, but chorizo or merguez sausage adds even more smoky flavor that complements the harissa beautifully.
Nutrition Information (Per Serving)
- Calories: 645
- Protein: 32g
- Carbohydrates: 42g
- Fat: 38g
- Fiber: 3g
- Sodium: 1,240mg
Creative Variations
Vegetarian Version: Skip the sausage and add 2 cups of roasted vegetables like bell peppers, zucchini, and eggplant. The smoky harissa flavor still shines through without the meat.
Extra Spicy: Mix in ½ cup of pickled jalapeños and use hot Italian sausage. Add a drizzle of hot honey before serving for sweet-heat balance.
Breakfast Style: Add 1 cup of sautéed mushrooms and spinach, and serve with a fried egg on top. This makes it perfect for a weekend brunch spread.
Mediterranean Twist: Replace the sausage with crumbled lamb and add ½ cup of crumbled feta cheese. If you love bold flavors, try my maple-glazed apple and chorizo cornmeal stuffing for another savory-sweet combination that works beautifully for gatherings.
Storage & Reheating
Refrigerator Storage: Cover the baking dish tightly with plastic wrap or transfer portions to airtight containers. The smoky harissa and sausage bread pudding keeps well for 4-5 days in the fridge.
Reheating Individual Portions: Microwave single servings for 90 seconds at 70% power, or until heated through. Add a splash of milk to keep it moist.
Reheating Full Dish: Cover with foil and bake at 325°F for 20-25 minutes. Remove the foil for the last 5 minutes to crisp up the top again.
Freezing: Cut into portions and wrap individually in plastic wrap, then place in freezer bags. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Troubleshooting Guide
Problem: Custard is too runny after baking
Let it rest for 15 minutes instead of 10. The custard continues to set as it cools. If it’s still liquidy, return it to the oven for 10 more minutes.
Problem: Top is browning too fast
Cover the dish loosely with aluminum foil after 25 minutes of baking. This protects the cheese while the center finishes cooking.
Problem: Bread is soggy instead of custardy
You used bread that was too fresh or too soft. Next time, cube your bread and let it sit out overnight, or toast the cubes in a 300°F oven for 10 minutes before assembling.
Problem: Not enough spice
Harissa paste varies widely in heat level between brands. If yours is mild, double the amount or add ½ teaspoon of cayenne pepper to the custard mixture.
Problem: Sausage is greasy
After cooking the sausage, drain it on paper towels before adding to the bread. You can also use chicken sausage, which has less fat than pork varieties.
Equipment Essentials
- 9×13-inch baking dish – Glass or ceramic works best
- Large mixing bowl – For whisking the custard
- Whisk – Essential for smooth custard
- Large skillet – At least 12 inches for browning sausage
- Wooden spoon – For breaking up sausage
- Measuring cups and spoons – For accuracy
- Box grater – For shredding cheese
- Sharp knife – For cubing bread
Shopping List
Bakery Section
- Crusty bread (sourdough or French)
Meat Department
- Italian sausage (1 lb)
Dairy Section
- Large eggs (4)
- Whole milk (2 cups)
- Heavy cream (1 cup)
- Gruyere cheese (1 cup shredded)
Pantry/Spices
- Harissa paste (3 tablespoons)
- Smoked paprika
- Garlic powder
- Olive oil
- Salt and black pepper
Produce
- Fresh parsley
Success Secrets
1. Age Your Bread Properly: Cut bread into cubes 24 hours before making this recipe and leave them uncovered on the counter. This drying process ensures perfect custard absorption.
2. Don’t Skip the Resting Time: The 5-minute soak before baking and the 10-minute rest after are non-negotiable. These steps make the difference between a soggy mess and a perfectly set dish.
3. Use Full-Fat Dairy: Whole milk and heavy cream create the rich, silky texture that makes this dish special. Low-fat alternatives will give you a watery, less satisfying result.
4. Brown the Sausage Well: Those crispy, caramelized bits add incredible flavor. Don’t rush this step—proper browning takes the full 6-8 minutes.
5. Test Multiple Spots: When checking for doneness, insert your knife in 3 different places. The center should be just set while the edges can be slightly firmer. Looking for more creative ways to use bread in savory dishes? My fried stuffing arancini with truffle aioli takes another approach to transforming bread into something extraordinary.
This smoky harissa and sausage bread pudding hits all the right notes—spicy, savory, and satisfying. I make this whenever I have leftover bread sitting around, and it always disappears fast.
