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Andouille Pudding Recipe

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This recipe for Andouille Pudding is from Johnson Family Cookbook, Vol. 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T canola oil
1+ lb Andouille sausage, coarsely chopped
1 c onions, chopped
˝ c celery, chopped
2 T garlic, chopped
5 eggs
1 c heavy cream
3 c milk
1 T salt
˝ t cayenne
˝ t black pepper, freshly ground
8 c bread, 1-inch cubed
8 oz white cheddar, grated (2 cups)
Directions:
Directions:
Heat the oil in a skillet over med-high heat and sauté the andouille for 3-4 minutes. Add the onions and celery. Cook stirring often, for 4-5 minutes, or until slightly wilted. Add the garlic and cook for 1 minute. Remove from heat and set aside.

Combine the eggs, cream, milk, salt, cayenne and black pepper and mix well. Add the bread, the andouille mixture, and half of the cheese. Fold to mix thoroughly. Cover and refrigerate for 30 minutes.

Preheat oven to 375 degrees

Transfer the mixture to a 2 ˝ to 3 qt casserole. Sprinkle with the remaining cheese. Bake for 45 minutes, or until golden brown on top. Remove from oven and let stand 5 minutes

 

 

 

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