Andouille Bread Pudding

Andouille Bread Pudding

(4 servings)

Ingredients:

4 slices Bacon, cut into ½-inch pieces

6 oz. Andouille Sausage, cut into ¼-inch pieces

1 medium Red Onion, diced

1 cup Collard Greens, chopped

¼ cup Dry-Roasted Peanuts, finely chopped

½ tsp. Smoked Hot Paprika

¼ tsp. Kosher Salt

3 large Fresh Eggs

½ cup Heavy Cream

½ cup Milk

2 cups Day-Old Peasant Bread, 1-inch cubes

½ cup Sharp Cheddar Cheese, coarsely shredded

3 tbsp. Raisins

Directions:

Butter an 8x8 baking dish and set aside.  In a medium skillet over medium heat, cook bacon with andouille sausage.  Stir occasionally until bacon is crisp (about 10-13 minutes).  Using a slotted spoon, transfer to a medium bowl.  Return skillet to heat and add onion, collard greens, peanuts, paprika and salt.  Cook, stirring occasionally, until onion has softened (about 5 minutes).  Scrape mixture into bowl with bacon mixture.  In a large bowl, whisk eggs, cream and milk together.  Add bread, cheese and raisins to egg mixture.  Using a rubber spatula, gently stir bread mixture until bread is evenly moistened.  Let stand 5 minutes, then add bacon mixture and stir to just combine.  Transfer to the buttered baking dish.  Place in a pre-heated 375-degree oven for 30 minutes or until pudding is puffed and golden brown.  Transfer to a wire rack and let cool 15 minutes before serving.

Notes:              The unbaked bread pudding can be refrigerated overnight.  Bring to room temperature before baking.

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