Andouille Bread Pudding
1 hr 3 min
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
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.
Recipe from Marcus Samuelsson's "Red Rooster" cookbook.