Prep 30 mins
Cook 50 mins
Any fully cooked sausage can be used - spicy is best!
- 1 teaspoon unsalted butter, plus additional for greasing the pan
- 1 teaspoon olive oil
- 1 cup diced onion
- 1⁄2 lb fully cooked andouille sausage, quartered lengthwise and cut into 1/4-inch-thick pieces
- 1 loaf challah (optional) or 1 loaf egg bread, crusts removed (optional)
- 6 large eggs, beaten
- 5 cups whole milk
- 1 cup finely shredded sharp cheddar cheese
- Position an oven rack on the middle level and preheat the oven to 350 degrees. Generously butter a 9-by-13-inch baking pan or shallow ovenproof dish. Have ready a pan that is larger but not as deep.
- In a medium saucepan over medium-high heat, heat the butter and oil. Add the onion and cook just until it starts to soften, 3 to 4 minutes. Add the sausage and cook until the pieces just start to brown, about 6 minutes. Set aside.
- Spread a loose layer of the bread cubes in the baking pan. Sprinkle about two-thirds of the sausage mixture evenly over the bread. Cover with another layer of the bread cubes. (If you have removed the crust from the bread, you will probably need all of the cubes; if not, there will be some left.) Top with the remaining sausage mixture.
- In a large bowl, thoroughly combine the eggs, milk and a pinch of salt. Pour the mixture over the casserole. Press down lightly on the cubes to help them absorb the egg custard. Set aside for 15 minutes, then top with the grated cheese.
- Place the large pan in the oven and the bread pudding pan inside it. Add enough hot water to the larger pan to come halfway up the side of the inside pan. Bake until fully set and lightly brown, 45 to 50 minutes. Let sit for 5 minutes, then serve.