Recipes Side Dishes Andouille Bread Pudding 5.0 (3) 4 Reviews 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. By Marcus Samuelsson Marcus Samuelsson Instagram Marcus Samuelsson is the acclaimed chef behind many restaurants worldwide including Red Rooster Harlem, MARCUS Montreal, Marcus B&P, Red Rooster Overtown, Streetbird at Yankee Stadium and Marcus at Baha Mar Fish + Chop House. Samuelsson was the youngest person to ever receive a three-star review from The New York Times and has won eight James Beard Foundation Awards. He is a longstanding judge on the hit Food Network show Chopped, head judge of Top Chef Family Style, and Iron Chef on Netflix's rebooted Iron Chef: Quest for an Iron Legend. Samuelsson is the author of multiple books including The New York Times bestselling memoir Yes, Chef and his latest book The Rise: Black Cooks and the Soul of American Food. Food & Wine's Editorial Guidelines Updated on November 1, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Abby Hocking Active Time: 30 mins Total Time: 1 hrs 15 mins Yield: 4 Ingredients 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 Directions 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. Make Ahead The unbaked bread pudding can be refrigerated overnight. Bring to room temperature before baking. Rate it Print