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Andouille Bread Pudding


  • 1 tablespoon unsalted butter
  • 2 tablespoons vegetable oil
  • 1 pound andouille sausage, chopped
  • 2 cups chopped yellow onions
  • 1/2 cup chopped celery
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons chopped garlic
  • 5 large eggs
  • 1 cup heavy cream
  • 3 cups milk
  • 8 ounces grated white Cheddar cheese
  • 1 tablespoon finely chopped green onions (green part only)
  • 8 cups 1-inch cubes white bread


  • Preheat the oven to 375°F. Grease a 2-quart rectangular baking dish with the butter.
  • Heat the oil in a large heavy skillet over medium heat. Add the sausage and cook, stirring for 3 minutes. Add the onions, celery, salt, and black pepper. Cook, stirring until the vegetables are soft, 2 to 3 minutes.
  • Add the garlic and cook until fragrant, about 30 seconds. Remove from the heat and let cool.
  • Combine the eggs, cream, and milk in a large mixing bowl and whisk to blend well. Fold in the sausage mixture, cheese, and green onions. Add the bread cubes, pushing them into the sausage mixture.
  • Pour into the prepared baking dish. Bake until the top is golden brown, about 45 minutes. Remove from the oven and let rest for 5 minutes before serving.

Recipe Details