Andouille Bread Pudding
Note: The perfect brunch (or light supper) casserole: sausage, eggs, greens, cheese and bacon. From “The Red Rooster Cookbook,” by Marcus Samuelsson.
• Butter, for greasing
• 4 slices bacon, chopped
• 1 c. diced (1/4-in.) andouille sausage
• 1 c. (packed) stemmed and chopped collard greens
• 1 red onion, chopped
• 1/4 c. dry-roasted peanuts, chopped
• 1/2 tsp. hot smoked paprika
• Coarse kosher salt to taste
• 3 eggs
• 1/2 c. milk
• 1/2 c. heavy cream
• 3 tbsp. raisins, optional
• 1/2 c. shredded Cheddar cheese
• 2 c. cubed (1/2-in.) leftover country-style bread
Preheat oven to 375 degrees. Generously butter an 8-inch square baking dish (or similar size dish).
Put bacon and andouille into a skillet and cook over medium heat, stirring occasionally, until bacon is browned, about 13 minutes. Use a slotted spoon to transfer the meat to a bowl.
Add collards, onion, peanuts, paprika and salt to the fat in the skillet, and cook over medium heat until onion has softened, 5 to 6 minutes. Place vegetables into bowl with the meat.
In a large bowl, whisk the eggs, milk and cream until smooth. Stir in raisins, cheese and bread, and let it sit for 5 minutes. Stir in cooked meat and vegetables, then place all in the baking dish.
Bake until bread pudding has puffed up and is lightly browned, about 30 minutes.