Bread pudding is typically a sweet dessert of day old French bread soaked in bourbon with decadent icing. But this Savory Cajun Bread Pudding is filled with andouille sausage, spinach, mushrooms and brie cheese and takes savory to a whole new level. Serve it as a side dish at your next dinner party and your guests will be amazed!

Andouille sausage is one of the most popular sausages in Cajun Country and you can find it at most grocery stores. But if you’re ever interested in making it from scratch, here is our recipe for it. If you’re unable to source andouille sausage at your local supermarket, I would recommend Savoie’s Andouille Sausage from Cajun Grocer.com.

For the brie cheese, I would recommend La Bonne Vie’s Triple Crème Brie. Triple Crème is the rich cousin of regular Brie and their version is smooth, creamy and decadent. Depending on your preference, you can leave the rind on or take it off. I prefer to leave it on because it helps define the cheese and gives it a nice, earthy flavor.

For an added kick, you can also incorporate some diced jalapeños or hatch green chiles into the Savory Cajun Bread Pudding.

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Savory Cajun Bread Pudding

5 from 1 vote

Recipe by Flip Flop Foodies Course: Bread

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 10 cups 10 bread cubes (1-inch) from a loaf of French bread

• 1/4 cup 1/4 extra-virgin olive oil, plus 1 tbsp

• 1 tsp 1 garlic powder

• 1 lb 1 andouille sausage, casings removed

• 2 cups 2 chopped onions

• 2 cloves 2 minced garlic

• 1 (8 oz) pkg 1 sliced white mushrooms

• 1 (5 oz) bag 1 baby spinach, stems removed

• 1 1/2 cups 1 1/2 heavy cream

• 1 cup 1 milk

• 4 4 eggs

• 1/4 cup 1/4 grated parmesan cheese

• 1/4 cup 1/4 thinly sliced green onions

• 1 tsp 1 dried thyme leaves

• 1/8 tsp 1/8 cayenne pepper

• salt and black pepper, to taste

• 8 oz 8 Brie cheese, with rind, cut into 1-inch pieces and chilled

Directions

• Preheat oven to 350°F.
• Spread bread cubes on a large rimmed baking sheet and toss with 1/4 cup of olive oil and garlic powder.  Season to taste with salt and pepper. 
• Bake, stirring twice, until lightly toasted, 15-20 minutes; set aside. 
• Increase oven temperature to 400°F 
• In a large skillet, heat reserved 1 tablespoon olive oil over medium-high heat. 
• Add andouille and cook until lightly browned, breaking sausage up as it cooks with the side of a spoon or a potato masher, 8-10 minutes. 
• Add onions, garlic, mushrooms and salt and pepper to taste; cook, stirring frequently, until vegetables begin to brown, 7-8 minutes. 
• Add spinach and cook until wilted.  Remove from heat and let cool. 
• In a large bowl, whisk the heavy cream with the milk, eggs, Parmesan cheese, green onions, thyme, cayenne and a generous pinch each of salt and black pepper. 
• Stir in the bread and andouille mixture and let stand, stirring occasionally, until all the liquid is absorbed, about 15 minutes. 
• Meanwhile, butter 12 (6-ounce) mini-quiche dishes (or 12 (6-ounce) ramekins or 1 shallow 4-quart baking dish) and place on a large baking sheet. 
• Stir Brie into pudding and spoon mixture into prepared dishes.  Bake until firm in the middle and golden brown on top, 30 to 45 minutes.  Let cool for 10 minutes before serving.