Breakfast pudding is a weekend staple. It’s quick, easy and very adaptable. I got inspiration for this English style dish from the master: Martha Stewart. While her recipe is very similar, I find adding an extra egg and a little more salt really helps with the pudding’s consistency and flavor.
1 ½ cup flour
1 ½ cup whole milk or half and half
3 tablespoons melted butter
2 tspn salt
4 large eggs
About 1 pound of sausage (I prefer fresh, circular sausage )
8-12 grape tomatoes or small ripe tomatoes
1 tablespoons canola oil or butter
Preheat oven to 425-450
Heat a seasoned 10” cast iron pan to medium high
Add the canola or butter to pan
Brown sausage in the fat, about 4 minutes a side. remove and reserve
Brown scallions in fat, about 5 minutes
add sausage back to pan
Blend flour, milk, melted butter, eggs and salt with beaters
Pour mixture into pan over the other ingredients
Add tomatoes around in mixture
Add pan to oven, cook for about 25-30 minutes, until the pudding cooks through and crips up on the edges.
Allow about 5 minutes to cool and set before serving.
Variations: Tomatoes out of season? Mix it up! Crisp up leftover potatoes, some Swiss chard, and goat cheese for a delicious Fall/Winter savory pudding.