- Butter, for greasing
- 3 ounces bacon, cut into 1/2-inch pieces (4 slices)
- 6 ounces andouille sausage, cut into 1/4-inch pieces
- 1 medium red onion, finely chopped
- 1 cup chopped collard greens
- 1/4 cup dry-roasted peanuts, finely chopped
- 1/2 teaspoon smoked hot paprika (pimentón)
- Kosher salt
- 3 large eggs
- 1/2 cup heavy cream
- 1/2 cup milk
- 4 ounces day-old peasant bread, cut into 1-inch cubes (2 cups)
- 1/2 cup coarsely shredded sharp cheddar cheese (2 ounces)
- 3 tablespoons raisins
How to make this recipe
Preheat the oven to 375°. Generously butter an 8-inch-square baking dish. In a medium skillet, cook the bacon with the andouille over moderate heat, stirring occasionally, until the bacon is crisp, about 13 minutes. Using a slotted spoon, transfer to a medium bowl. Return the skillet to the heat.
Add the onion to the skillet along with the collards, peanuts, smoked paprika and a generous pinch of salt. Cook over moderate heat, stirring occasionally, until the onion has softened, about 5 minutes. Scrape the vegetables into the bowl with the bacon and andouille.
In a large bowl, whisk the eggs with the cream and milk. Add the bread to the bowl along with the cheddar cheese and raisins. Using a rubber spatula, stir gently until the bread is evenly moistened. Let stand for 5 minutes, then add the bacon, andouille and cooked vegetables and stir until just combined. Transfer to the prepared dish.
Bake for 30 minutes, until the bread pudding is puffed and golden brown. Transfer to a wire rack and let stand for 15 minutes before serving.
The unbaked bread pudding can be refrigerated overnight. Bring to room temperature before baking.