Savory Creole Bread Pudding with Andouille Sausage and Peppers

Savory Creole Bread Pudding with Andouille Sausage and Peppers ingredients

• 1 loaf day-old French bread
• 12 oz andouille sausage
• 1 cup yellow onion
• 1/2 cup celery
• 1/2 cup green bell pepper
• 2 cloves garlic
• 4 large eggs
• 2 cups whole milk
• 1/2 cup heavy cream
• 1 tbsp Creole seasoning
• 1/2 tsp dried thyme
• 1/2 tsp hot sauce
• 1 cup shredded sharp cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 2 tbsp fresh parsley

How to make Savory Creole Bread Pudding with Andouille Sausage and Peppers

1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter or cooking spray.
2. Spread the 1 pound of 1-inch cubed day-old French bread evenly in the prepared baking dish. Set aside.
3. Heat a large skillet over medium-high heat. Add the 12 ounces of diced andouille sausage and cook for 5-7 minutes, breaking it up with a spoon, until browned and crispy. Remove the sausage with a slotted spoon and set aside, leaving about 1 tablespoon of rendered fat in the skillet.
4. Add 1 cup of diced yellow onion, 1/2 cup of diced celery, and 1/2 cup of diced green bell pepper to the skillet. Sauté the vegetables for 7-10 minutes, stirring occasionally, until softened. Add 2 cloves of minced garlic during the last minute of cooking.
5. In a large bowl, whisk together 4 large eggs, 2 cups of whole milk, 1/2 cup of heavy cream, 1 tablespoon of Creole seasoning, 1/2 teaspoon of dried thyme, and 1/2 teaspoon of hot sauce until well combined.
6. Sprinkle the cooked andouille sausage, sautéed vegetables, 1 cup of shredded sharp cheddar cheese, and 1/2 cup of shredded Monterey Jack cheese evenly over the bread cubes in the baking dish.
7. Pour the egg mixture slowly and evenly over the bread, sausage, and vegetables. Gently press down on the bread with the back of a spoon to ensure all the cubes are submerged and absorb the liquid. Let the bread pudding sit for at least 20-30 minutes, or even overnight in the refrigerator, to allow the bread to soak up the custard.
8. Bake the bread pudding for 45-55 minutes, or until the top is golden brown and a knife inserted into the center comes out clean. If the top starts browning too quickly, you can loosely tent it with aluminum foil.
9. Remove from the oven and let rest for 5-10 minutes before serving. Garnish with 2 tablespoons of chopped fresh parsley before serving warm.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.