Savory Bread Pudding with Tabasco Aioli
Ingredients:
Bread Pudding:
2 Tbsp unsalted butter
1 Tbsp vegetable oil
1 cup yellow onion, chopped
1/2 cup celery, chopped
1/2 cup red bell pepper, chopped
3 garlic cloves, minced
1/2 lb raw medium shrimp, roughly chopped
1/2 lb Tasso, roughly chopped
1 Tbsp Cajun seasoning
5 large eggs
1 cup heavy cream
3 cups whole milk
8 oz smoked Gouda, grated
3 Green Onions, finely sliced
10 cups Evangeline Maid Sliced White Bread, torn or cut into cubes (we prefer the bread to be stale or slightly toasted)
Creole Aioli
1 cup vegetable oil
1 egg
1 egg yolk
1 Creole Mustard
2 tsp Lemon Juice
1/2 tsp coarse salt
2 garlic cloves, roughly chopped
1 tsp local Cajun hot sauce
Directions:
Bread Pudding
1. Grease a 2-quart casserole dish with some butter. Preheat the oven to 375° F. Heat up butter and oil in a large heavy-bottomed skillet over medium heat. Add the onions, celery, and bell pepper. Cook and stir until softened, 2-3 minutes.
2. Add the shrimp and tasso and cook until shrimp is pink about 2 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove pan from heat and let cool.
3. Combine eggs, cream, and milk in a large bowl, mix well. Gently Fold in cooled shrimp and tasso mixture, Gouda cheese, and green onions. Add 8 cups of Evangeline Maid Bread cubes, pushing them into the mixture. If it seems dry, add bread cubes until it is moist, but not really extremely runny. If you use fresh bread, proceed to the next step. If you use stale bread, let sit for about 10 minutes to allow the bread to absorb liquid until soft.
4. Pour into a casserole dish. Bake until the top is golden-brown, about 45 minutes. Take out and let rest for 5-10 minutes. While it rests, make Creole Aioli.
Aioli:
1. Place all ingredients in a large cup. Place in an immersion blender. Blend from the bottom up until ingredients are combined and thick. *If you don’t have an immersion blender, put ingredients into a food processor and blend until ingredients are thick and combined.