Chef Nicholas is at it again! Bread pudding’s savory counterpart, this dish is the definition of comfort food and is guaranteed to be a hit on your holiday table. This recipe is packed full of flavor with andouille sausage, herbs and Cowgirl Crème Fraiche and Wagon Wheel.
Yield: 10-12 servings
1 lb. Andouille Sausage - small diced
1 small-med Onion - small diced
3 stalks Celery - small diced
1 lb. Cremini Mushrooms - small diced
1 Tbsp. Garlic - minced
2 Tbsp. Thyme - chopped
1 lb. Stale Bread - large diced
2 cups Heavy Cream
1 cup Chicken Stock
4 oz. Cowgirl Creamery Crème Fraiche (plus more for serving)
8 oz. Cowgirl Creamery Wagon Wheel - grated
Salt & Pepper - to taste
1/8 lb. Butter
1 bunch Chives - thinly sliced
Sautee the Andouille sausage until browned, remove from pan. Sautee onion in rendered sausage fat until fragrant, scraping the bottom of the pan to deglaze. Add celery, mushrooms, garlic, and thyme, season with salt and pepper, cook until onions are translucent and mushrooms are browned. Toss with sausage and bread. Grease a casserole pan with the butter and fill with mixture
In a bowl, mix eggs, cream, chicken stock, Crème Fraiche and Wagon Wheel. Season with salt and pepper. Pour over bread mixture, cover, and let soak overnight.
Once the mixture has soaked, bake at 350 degrees for 1 hour. Let rest 15 minutes, cut and serve topped with Crème Fraiche and chives.
Enjoy with family and friends!