A savory twist on a sweet favorite, inspired by the tastes of New Orleans. (Recipe by: Chris Koch, www.foodstylist.us)
|8 Tbsp||Olive Oil|
|4 lbs||Andouille sausage|
|8 cups||Yellow onion, chopped|
|2 cups||Celery, chopped|
|2 cups||Green bell pepper, chopped|
|2 tsp||Kosher salt|
|1 tsp||Ground black pepper|
|8 Tbsp||Garlic, minced|
|2 bags||Foothill Farms® Bread Pudding Mix (#102T)|
|2 qts||Cold water|
|32 oz||White cheddar cheese, grated|
|4 each||Scallions, minced|
|2 lbs||Bread cubes (Ciabatta or French)|
Grease a full 1/2" hotel pan (or two 9"x13"pans) with butter. Set aside.
Heat oil in a heavy skillet over medium heat. Dice sausage and add to the pan. Cook to brown.
Add vegetables and cook for 3 minutes. Add garlic and stir to combine. Remove from heat and allow to cool.
In a large bowl, add Bread Pudding Mix (20.32 oz each) to water and stir until smooth.
Add the sausage mixture, scallions and cheese to bowl. Stir to combine. Add bread cubes. Stir to combine. Transfer to prepared baking dish and bake at 357°F for 45 minutes or 155°F internal temperature.