Chicken-Apple Sausage Cornbread Pudding

Name: Chicken-Apple Sausage Cornbread Pudding
Yield: Serves 6 to 8
Cuisine: American
Ingredients: Kosher salt; 1½ cups/350 ml whole milk; 4 eggs; 1 tsp Creole Spice Mix; 4 cups/455 g cubed Buttermilk Cornbread; ¾ cup/175 ml heavy cream; 2 stalks celery, diced; 1 tbsp unsalted butter, plus more for the baking dish; ½ yellow onion, diced; 6 oz/170 g chicken-apple sausages, diced, precooked; ½ yellow or red bell pepper, diced; 2 egg yolks

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Brown Sugar Kitchen

By Tanya Holland

Published 2014

About

This is a dish I like to make when I have guests for breakfast. I can assemble this the night before or even days ahead and refrigerate or freeze it, then pop it in the oven just before everyone is ready to eat. You can use turkey or pork sausage, or make it vegetarian by leaving out the meat and adding some broccoli.

Ingredients

1 tbsp unsalted butter, plus more for the baking dish
½ yellow onion, diced
2 stalks

Americas
United States
West Oakland
Breakfast
Brunch

Method

Preheat the oven to 350°F/180°C. Butter an 8-by-8-in/20-by-20-cm Pyrex baking dish.

In a large sauté pan, melt the butter over medium heat. Add the onion and cook until tender and translucent, about 5 minutes. Add the celery and bell pepper and cook until softened, about 3 minu