Bread pudding is known as a classic Southern dessert, and there are countless ways to prepare it, but when a top New Orleans chef gives this traditional dish a savory twist, a whole new level of breaded enjoyment ensues. This savory bread pudding from Chef Emeril Lagasse is perfect for any Mardi Gras menu. With all the celebrating and parade chasing you’ll be doing, you’ll need something more than just a slice of dessert to keep you fueled up. Try this New Orleans recipe for Andouille Bread Pudding to bring something new and delicious into your Mardi Gras cooking repertoire.
- 1 tablespoon unsalted butter
- 2 tablespoons vegetable oil
- 1 pound andouille sausage, chopped
- 2 cups chopped yellow onions
- 1/2 cup chopped celery
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped garlic
- 5 large eggs
- 1 cup heavy cream
- 3 cups milk
- 8 ounces grated white Cheddar cheese
- 1 tablespoon finely chopped green onions (green part only)
- 8 cups 1-inch cubes white bread
Preheat the oven to 375°F. Grease a 2-quart rectangular baking dish with the butter.
Heat the oil in a large heavy skillet over medium heat. Add the sausage and cook, stirring for 3 minutes. Add the onions, celery, salt, and black pepper. Cook, stirring until the vegetables are soft, 2 to 3 minutes.
Add the garlic and cook until fragrant, about 30 seconds. Remove from the heat and let cool.
Combine the eggs, cream, and milk in a large mixing bowl and whisk to blend well. Fold in the sausage mixture, cheese, and green onions. Add the bread cubes, pushing them into the sausage mixture.
Pour into the prepared baking dish. Bake until the top is golden brown, about 45 minutes. Remove from the oven and let rest for 5 minutes before serving.