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Savory Sausage, Apple & Cranberry Bread Pudding

A cozy, flavorful twist on a Thanksgiving classic

If you’re looking for a gluten-free holiday dish that feels comforting, festive, and totally unforgettable, this Savory Sausage, Apple & Cranberry Bread Pudding is going to become a new family favorite. Bread pudding is often sweet, but this savory version is loaded with Italian sausage, onions, fresh apples, tart cranberries, and melty Gruyère. It’s the perfect balance of hearty, cozy, and bright.

And because eggs are the heart of any bread pudding, I only use Eggland’s Best eggs in this recipe. As a gluten-free mom cooking for a family with celiac disease, the quality of ingredients matters, especially during the holidays. Eggland’s Best eggs are packed with more vitamins and nutrients compared to ordinary eggs, which means every bite of this dish is more nourishing.

Eggland’s Best eggs have:

  • 6x more Vitamin D compared to ordinary eggs
  • 10x more Vitamin E compared to ordinary eggs
  • More than double the Omega-3s compared to ordinary eggs
  • 25% less saturated fat compared to ordinary eggs

You truly can taste the difference in recipes like this one.

This dish is also made entirely in a large cast iron skillet, which means fewer dishes and more flavor — the sausage, onions, apples, and cranberries all cook together before the bread pudding bakes to golden perfection in the oven.

Serve it as a Thanksgiving side dish, a cozy brunch, or even a holiday morning breakfast. It’s warm, savory, slightly sweet, and completely irresistible.

Why This Recipe Works Perfectly for a Gluten-Free Thanksgiving

Holiday meals can be stressful when you’re navigating celiac disease or gluten sensitivities. This recipe is:

  • Fully gluten-free
  • Kid-friendly
  • Packed with protein and healthy fats
  • Made with nourishing Eggland’s Best eggs
  • Great for meal prep
  • Perfect as a main or side dish

The fresh cranberries add brightness, the sausage brings richness, and the Gruyère melts into every nook of the bread pudding. It’s everything you love about stuffing and bread pudding combined into one skillet.

How to Serve It

This dish pairs beautifully with:

  • Roasted turkey
  • Green beans
  • Simple salads
  • Roasted vegetables
  • Holiday brunch spreads

It also makes incredible leftovers — just reheat in the oven or air fryer.

More Gluten-Free Thanksgiving Recipes

Looking for more holiday inspo? Head to www.glutenfreemomcolorado.com for delicious, tested, family-approved gluten-free recipes your whole table will love.

Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Cooking Method: ,
Courses: ,
Cooking Temp: 350  F
Servings: 8
Calories: 375
Best Season: Fall, Winter, Suitable throughout the year
Description

This gluten-free Savory Sausage, Apple & Cranberry Bread Pudding is the ultimate Thanksgiving side dish. Made with Italian sausage, fresh apples, cranberries, and warm spices, this cast iron bread pudding bakes to golden perfection. A delicious, gluten-free alternative to stuffing that’s simple to make and full of festive flavor.

Ingredients
  • 1 Loaf Gluten-Free Bread (cubed)
  • 1 lb Mild Italian Sausage
  • 1 tbsp Olive Oil
  • 1 medium onion (diced)
  • 1 medium apple (diced)
  • 1 tbsp fresh sage (chopped)
  • 4 eggs
  • 2 cups milk
  • 2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground sage
  • 1/4 teaspoon pepper
  • 1 cup fresh cranberries
  • 1 cup shredded Gruyère cheese
Instructions
    Prepare the bread:
  1. 1
    Preheat your oven to 350°F (175°C). Cut the gluten-free bread into 1-inch cubes and spread them on a baking sheet. Toast in the oven for 10–15 minutes, until lightly crisp. Set aside.
    2. Cooke the Sausage
  2. 2
    Heat a large cast iron skillet over medium heat. Add the sausage and cook, breaking it apart with a spatula, until browned and cooked through. Remove from the skillet and set aside, leaving a small amount of fat in the pan.
    3. Sauté the vegetables and herbs:
  3. 3
    Add olive oil to the skillet if needed. Sauté the diced onion for 3–4 minutes, until softened. Add the diced apple and chopped sage; cook another 2–3 minutes until fragrant. Remove from heat.
    4. Make the custard and soak the bread:
  4. 4
    In a large bowl, whisk together the eggs, milk, salt, nutmeg, sage, and pepper. Add the toasted bread cubes and gently stir until the bread is evenly coated. Let soak for 5–10 minutes to absorb the custard.
    5. Combine everything in the skillet:
  5. 5
    Return the skillet with the onion and apple mixture to medium heat. Add the cooked sausage and stir to combine. Pour the soaked bread mixture directly into the skillet and gently stir to evenly distribute. Fold in the fresh cranberries. Press down lightly with a spatula to help everything settle evenly.
    6. Top and bake:
  6. 6
    Sprinkle the shredded Gruyère cheese evenly over the top. Cover the skillet tightly with a lid or foil and bake for 25 minutes. Remove the cover and bake an additional 20 minutes, or until golden brown and set in the center.
    7. Serve:
  7. 7
    Remove from the oven and let rest for 10 minutes before serving. Enjoy warm, straight from the skillet for a rustic and cozy presentation!

Nutrition Facts

Servings 8

Amount Per Serving
Calories 375kcal
% Daily Value *
Total Fat 20g31%
Saturated Fat 8g40%
Cholesterol 120mg40%
Sodium 880mg37%
Total Carbohydrate 34g12%
Dietary Fiber 3g12%
Sugars 8g
Protein 17g34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: gluten free, Thanksgiving, stuffing, bread pudding, side dish
Read it online: https://glutenfreemomstable.com/recipe/savory-sausage-apple-cranberry-bread-pudding/
Liz Satkowski
Gluten Free Mom Colorado

I am married to the most amazing man, Tommy. I am the mother of three beautiful children Landon, Finn, and Daisy. For years I have been helping friends, family and others navigate the life of gluten-free living. I grew up in a gluten-free house, my mom and both brothers were diagnosed with Celiac Disease when I was young. My mom did an amazing job making everything from scratch in a gluten free kitchen. When I had my first child Landon my world was changed. He was born at 24 weeks because I have a short cervix. The doctor told us that he had a slim chance of survival and that his life would be plagued with severe complications. He survived and has minimal complications due to his prematurity, but when Landon was two he started getting rashes all over his body and he would constantly be sick. My mom advised me to get Landon tested for Celiac Disease. This was the beginning of my true GF journey. Shortly after he was diagnosed, I decided to go off gluten as well. Although I do not have Celiac Disease, I have found that I feel 100% better eliminating gluten from my diet. Recently Finn was having some issues with his legs and knees hurting. The doctor told me to take Finn off gluten to see if it was causing the inflammation and pain. Sure enough once we changed his diet the symptoms went away. We have Celiac Disease and gluten intolerance on both sides of the family. My sister-in-law and niece were recently diagnosed and my Grandma recently took gluten out of her diet due to an autoimmune disease. We are in a fortunate position that both of our families understand the purpose of living a gluten-free lifestyle. I am on a mission to help people create amazing gluten-free recipes and to see that this diagnosis is not a curse, but can actually be delicious.