Learn how to make the corn and smoked chicken sausage bread pudding from Sweet Arleen's.
1 ½ Tbsp EVOO
1 ¼ pounds corn kernels
1 cups chopped onion
6.5 ounces of chicken sausage, fully cooked, cut into small cubes
1 ounces of nacho jalapenos, diced
1 tsp salt
½ tsp black pepper
¼ cup vermouth
¾ cups whole milk
1 ¾ cups heavy cream
½ Tbsp Essence or Creole seasoning
7 slices of French bread, cubed
1 ¼ cups Asiago cheese, grated
In a sauté pan, heat EVOO. Add onion, salt and pepper. Stir occasionally, so only to sweat the onions. Add corn, sausage, jalapeño's and sauté.
Cook until slight caramelization occurs. De-glaze the pan using vermouth. Continue to cook the mixture until the liquid is reduced. Remove from heat and set aside.
In a metal bowl, whisk eggs, milk, cream and seasonings together. Fold in cubed bread and cheese into mixture. Gently mix in the corn sauté. Allow bread pudding to sit in the refrigerator for at least 2 hours.
Bake at 325 in silicone molds for 20 minutes or until center is set.