Great Aunt Georgia’s Homestyle Andouille Bread Pudding
Bread Pudding is a popular dish in many cuisines across the globe. With a plethora of variations this bread based dish is cleverly prepared with eggs, a form of fat like butter, milk or cream, other ingredients such as fruit and vegetables or meats and cheeses (which determines whether the dish will skew savory or sweet), and of course any stale bread available.
However, in this recipe you won’t find any scraps of leftover stale bread! Instead, this bread pudding uses fresh brioche and bold flavors that pay homage to classic creole cooking. Packed with zesty andouille sausage, earthy vegetables, and cheddar cheese, Great Aunt Georgia’s Homestyle Andouille Pudding is perfect for the Christmas holiday or really anytime of the year. This is a memorable dish that’s sure to become a family favorite! Enjoy and have a colorful day!
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Time:
Prep: 15 min
Cook: 40 min
Servings: 10
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butter (for greasing)
2 andouille sausage links (diced)
0.5 yellow onion (medium, finely chopped)
1 cup collard greens (chopped)
1 cup kale
1 cup corn
1 cup black eyed peas
3 large eggs
½ cup half and half
½ cup almond milk
⅔ cup (2 ounces) sharp cheddar cheese (coarsely shredded)
¼ cup scallions
1 loaf brioche bread
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Nutrition per serving:
Calories 314.39kcal, 16% DV
Total Fat 15.09g, 22% DV
Carbs 31.09g, 12% DV
Sugars 6.44g, 7% DV
Protein 13.91g, 28% DV
Sodium 424.9mg, 21% DV
Fiber 4.2g, 15% DV
Percent Daily Values based on a 2,000 calorie diet.
Health Score: 5.6/10
*Health Scores are calculated on a 1-10 scale based on nutrient density and USDA recommendations for a healthy diet. A higher Health Score means healthier food. The value based on impact of more than 28 nutrients.
Nutrients in this dish with a positive impact:
Unsaturated Fat 3g, 5% DV
Fiber 4g, 15% DV
Protein 14g, 28% DV
Potassium 296mg, 8% DV
Magnesium 15mg, 4% DV
Iron 2mg, 13% DV
Step 1
Preheat the oven to 375°. Generously butter a large square baking dish.
Step 2
Dice the bread, shred the greens, cut up the scallions. Set the bread and scallions aside in a bowl of stand mixer.
Step 3
In a medium skillet, cook the collards and kale. Meanwhile, boil the andouille links for three minutes. Then dice the andouille. Remove greens and set aside.
Step 4
Add the onion to the skillet along with the corn, diced andouille, black eyed peas and a generous pinch of salt. Cook until the onion has softened.
Step 5
In a large bowl, whisk the eggs with the cream and milk. Add the mixture to the bread along with the cheddar cheese and mix.
Step 6
While stirring on low speed, slowly add the diced andouille and vegetables into the bread until just combined. Transfer to the prepared dish.
Step 7
Bake for 40 minutes, until the bread pudding is puffed and golden brown. Transfer to a wire rack and let stand for 15 minutes before serving.