Crab, andouille, and mango bread pudding with habanero-key lime anglaise recipe

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  • Yield: 8 Servings


  • 1 tablespoon extra virgin olive oil
  • 1 garlic clove, chopped
  • ½ cup diced red onion
  • 6 ounces andouille sausage, ground
  • 2 green onions, chopped
  • 1 cup diced ripe mango
  • 12 ounces brioche (Michelle and Danny use coconut brioche), cut into pieces
  • 2 large eggs
  • 2 large egg yolks
  • 1 cup heavy cream
  • ¾ cup milk (preferably whole or 2%)
  • 1 teaspoon ground allspice
  • ½ teaspoon Colman’s dry mustard
  • ¼ teaspoon salt
  • Pinch of freshly ground black pepper
  • 1 pound Florida golden crab or other crabmeat, picked over for shells and cartilage
How to Make It
  1. Heat the oil in a deep Lodge 10-inch cast iron skillet over medium heat. Add the garlic and red onion, and cook, stirring a few times, until softened, about 5 minutes. Add the andouille, and heat through but try not to brown it too much. Transfer the mixture to a large bowl, and let cool for 5 minutes.
  2. Add the green onions, mango, and brioche to the bowl, and toss well. In a medium bowl, whisk together the whole eggs and yolks. Whisk in the cream, then the milk, then the allspice, mustard, salt, and pepper. Pour the mixture over the brioche, and toss well to coat the bread completely. Fold in the crabmeat, then store in refrigerator, stirring occasionally, until all the bread is evenly moist, about 1 hour.
  3. Preheat the oven to 400°. Generously grease a Lodge 10 x 5 x 3-inch cast iron loaf pan.
  4. Gently pack the mixture into the prepared loaf pan. Set it in a larger pan, and add enough water to come halfway up the sides of the loaf pan. Cover with aluminum foil. Place on the middle rack of the oven, and bake for 1¾ hours. Remove the foil, and bake until golden brown, about another 15 minutes. Remove from the oven, and let stand for 10 minutes, then unmold onto a plate.
  5. To serve, cut the pudding into 1-inch-thick slices. Drizzle each serving plate attractively with the anglaise, then place one slice of the pudding atop it. Drizzle with additional anglaise.
  6. Habanero-Key Lime Anglaise
  7. Serving Size: 8 (savory bread pudding) Ingredients: 
    • 2 large egg yolks
    • 1 tablespoon sugar
    • ⅛ teaspoon kosher salt
    • 1 cup heavy cream
    • ½ habanero chile, ribs and seeds removed
    • 1 vanilla bean, cut in half lengthwise
    • 1 Grated lime zest and juice
    1. In a small bowl, whisk the egg yolks, sugar, and salt together. Set aside.
    2. Put the cream and habanero in a small, heavy saucepan. Scrape the seeds from the vanilla bean into the cream; add the bean. Bring to a boil. Remove from the heat.
    3. Add about one-quarter of the hot cream to the egg mixture, whisking to incorporate it. Whisk the remainder of the hot cream into the eggs, then return it to the pan. Cook over low heat, stirring constantly, until the mixture coats the back of a spoon, about 5 minutes. Remove from the heat, and let cool to room temperature. Remove and discard the vanilla bean and habanero.
    4. Right before serving, stir in the lime zest and juice.

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