I’ve recently gotten involved with the Omnificient English Dictionary of the English Language, or OEDILF. One of my more inspired submissions was a definition in limerick form of the word “andouille.” That inspired me to capture this recipe from the Everett Herald, which was published a few days after I wrote my limerick.
1 T unsalted butter, plus additional for greasing pan
1 t olive oil
1 C diced onion
1/2 lb fully cooked andouille sausage, quartered lengthwise and cut into 1/4-inch thick pieces (if you are unable to handle spicy sausage, you can substitute a cooked kielbasa)
1-lb loaf egg bread or challah, cut into 1/2-inch cubes
6 eggs, beaten
5 C milk
1 C finely shredded sharp cheddar cheese
Preheat oven to 350 F. Butter a 9×13-inch baking pan, and have ready a pan that is larger but not as deep.
In a medium saucepan over medium-high heat, heat the butter and oil. Add onion and cook until it begins to soften, about 4 minutes. Add the sausage and cook until the pieces just start to brown, about 6 minutes.
Spread a loose layer of bread cubes in the baking pan. Sprinkle two-thirds of the sausage mixture over the top. Cover with another layer of bread (you may have a little bread left). Top with the remaining sausage mixture.
In a large bowl, combine eggs, milk and salt. Pour over the casserole. Press down lightly on the bread to help it absorb the custard. Set aside for 15 minutes to soak in, then top with the cheese.
Place the large pan in the oven and put the bread pudding pan inside it. Add enough hot water to the larger pan to come halfway up the pudding pan. Bake until fully set and lightly brown, about 45 to 50 minutes. Let sit for 5 minutes before serving.
Serves 10, 400 calories per serving.