I snitched this one from The Food Network. It sounds tasty and more
upscale.

Sausage and Leek Savory Bread Pudding

" 4 tablespoons unsalted butter
" 8 cups 1/2-inch cubes brioche, crusts removed
" 8 ounces sweet Italian sausage, casings removed
" 1 cup finely chopped butternut squash
" 4 leeks, white and light green parts only, thinly sliced
" 1 tablespoon fresh thyme leaves, chopped
" Kosher salt and freshly ground black pepper
" 1 1/2 cups chicken broth, such as Imagine
" 1 cup heavy cream
" 1/4 cup fresh flat-leaf parsley leaves, chopped
" 3 tablespoons minced fresh chives, plus more for garnish
" 4 large eggs
" 2 cups grated Gruyere
Directions
Special equipment: six 12-ounce ramekins
Preheat the oven to 350 degrees F. Grease six 12-ounce ramekins with 2
tablespoons of the butter and set aside on a rimmed baking sheet.
Spread the brioche on a second rimmed baking sheet and bake, tossing
halfway through, until lightly browned, about 15 minutes.
Melt the remaining 2 tablespoons butter in a large skillet over
medium-high heat. Add the sausage and squash and cook, breaking up the
meat with the back of a spoon, until the sausage is browned and the
squash is tender, about 8 minutes. Stir in the leeks, thyme, 1
teaspoon salt and 1/2 teaspoon pepper and continue to cook, stirring
often, until the leeks are wilted and softened, about 5 minutes.
Whisk together the chicken broth, cream, parsley, chives and eggs in a
medium bowl. Add half the brioche to the ramekins. Divide the sausage
mixture among the ramekins; top with 1 cup of the Gruyere and the
remaining brioche. Pour the egg mixture over and sprinkle with the
remaining 1 cup Gruyere.
Set aside at room temperature for 15 minutes to allow the bread to
absorb the egg mixture. Bake on the baking sheet until the custard is
set and the bread pudding is puffed and golden, about 20 minutes.
Sprinkle with chives before serving.
Copyright 2017 Television Food Network, G.P. All rights reserved

Janet US