Andouille Bread Pudding

Rating:

Total Time:

1 hr 3 min

Prep Time:

15 min

Cook Time:

48 min

Ingredients:

1 cup diced (1/4 inch) andouille sausage

4 slices bacon, chopped

1 packed cup stemmed and chopped collard greens

1 red onion, chopped

1/4 cup dry-roasted peanuts, chopped

1/2 tsp hot smoked paprika

Coarse kosher salt to taste

3 large eggs

1/2 cup milk

1/2 cup heavy cream

3 tbsp raisins

1/2 cup shredded cheddar cheese

2 cups cubed (1/2-inch) Challah or country bread

Directions:

Preheat oven to 375 F. Butter an 8-inch square baking dish really well.

Cook bacon and sausage on a pan over medium heat, stirring until bacon is browned in about 13 minutes. Remove from pan with a slotted spoon and transfer to a bowl.

Place the collard greens, onion, peanuts, paprika and salt in the leftover fat in the pan. Cook over medium heat until onion softens in about 5-6 minutes. Transfer the vegetables to the bowl with the bacon and sausage.

Whisk the eggs, milk, and cream in a large bowl until smooth.

Mix in the cheese, bread and raisins and let sit for 5 minutes.

Stir in the cooked meat and vegetables.

Pour the mixture into the greased baking dish. Bake for 30 minutes until pudding puffs up and is lightly browned.

Serve warm.

Tags:

Pudding