Makes 8 entrée servings
12 eggs, lightly beaten1. Preheat oven to 350 degrees.
1 pound day-old bread, cut into thin inch-long strips
1 tbsp salt
1 tsp truffle oil (optional)
1 large white onion, medium dice
1 pound andouille, chopped
Mozzerella cheese to cover the top
2. In a large bowl combine eggs, bread, salt and truffle oil. Mix thoroughly until all the bread is coated with egg. Add onion and andouille.
3. Pour bread mixture into a 9-inch x 13-inch baking dish. Top with cheese. Cover and bake one hour. Wait 10 minutes before serving.
Robin Wheeler writes the blog Poppy Mom. She is a regular contributor to Gut Check, including the columns The Dive Bomber and Throwback of the House.