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Each Thanksgiving since he opened his Harlem restaurant, Red Rooster, chef Marcus Samuelsson has been serving this savory, bacon-studded bread pudding, which is a favorite among guests. Slideshow: More Savory Bread Pudding Recipes 

November 2016

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Credit: © Abby Hocking

Recipe Summary test

active:
30 mins
total:
1 hr 15 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Make Ahead

The unbaked bread pudding can be refrigerated overnight. Bring to room temperature before baking.

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