Andouille, Spinach-Mushroom and Brie Bread Pudding
Ingredients
- 10 cups bread cubes (1-inch) from a loaf of French bread
- 1/4 cup plus 1 tablespoon extra virgin olive oil
- 1 teaspoon garlic powder
- 1 pound andouille sausage, casings removed
- 2 cups chopped onions
- 2 garlic cloves, minced
- 1 8-ounce package sliced white mushrooms
- 1 5-ounce bag baby spinach, stems removed
- 1 1/2 cups heavy cream
- 1 cup milk
- 4 large eggs
- 1/4 cup grated Parmesan cheese
- 1/4 cup thinly sliced green onions
- 1 teaspoon dried thyme leaves
- 1/8 teaspoon cayenne pepper
- Salt and black pepper to taste
- 8-ounces LA BONNE VIE Triple Crème Brie cheese, with rind, cut into 1-inch pieces
Instructions
Preheat oven to 350 degrees. 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 degrees. 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. Makes 12 servings.