Ingredients
- 1 Tablespoon vegetable oil
- 1 pound andouille sausage, coarsely chopped
- 1 cup chopped onions
- 1/2 cup chopped celery
- 2 Tablespoons chopped garlic
- 5 eggs
- 1 cup heavy cream
- 3 cups milk
- 1 Tablespoon salt
- 1/2 teaspoon cayenne
- 1/4 teaspoon freshly ground black pepper
- 8 cups 1-inch-cubed white bread
- 8 ounces white cheddar, grated (2 cups)
Preparation
Step 1
Heat the oil in a skillet over medium-high heat and saute the andouille for 3 to 4 minutes. Add the onions and celery. Cook, stirring often, for 4 to 5 minutes, or until slightly wilted. Add the garlic and cook for 1 minute. Remove from heat and set aside.
Combine the eggs, cream, milk, salt, cayenne and black pepper and mix well. Add the bread, the andouille mixture and half of the cheese. Fold to mix thoroughly. Cover and refrigerate for 30 minutes.
Heat the oven to 375 degrees F. Transfer the mixture to a 2 1/2 to 3 quart baking dish. Sprinkle with remaining cheese. Bake at 375 degrees for 45 minutes or until golden brown on top.
Remove from oven and let stand for 5 minutes. Serve warm directly from the baking dish.