A savory bread pudding with creamy collards? Seems like a new annual tradition. Chef Nina Compton intertwines her Caribbean heritage with these two classic southern creations to create a masterful side dish.
recipe 
yields
Serves 8
2 tablespoons olive oil
1 cup diced onion
1 cup shaved garlic*
Salt and black pepper to taste
6 cups julienned collard greens
2 cups heavy cream
1 cup coconut milk
1½ teaspoons cayenne
1½ teaspoons paprika
1½ teaspoons hot sauce
6 eggs, whisked
2 cups heavy cream
2 cups milk
2 cups coconut milk
1 cup pureed creamed greens
12 biscuits, diced
¼ cup salt
Creamed greens for serving
For the creamed greens:
For the savory bread pudding:
steps
- Make the creamed greens: In a pan over medium heat, warm oil and sweat onions and garlic. Season with salt and pepper. Add greens and sweat, adding a little water if necessary, until lightly wilted. Add cream and coconut milk and reduce until mixture is thickened and sticks to greens. Add cayenne, paprika, and hot sauce and cook 5 minutes more. Puree enough of the mixture to create 1 cup of liquid. Set remainder aside.
- Make the savory bread pudding: Line a baking pan with parchment paper. In a mixing bowl, whisk together eggs, heavy cream, milk, coconut milk, and pureed greens. Add diced biscuits and mix until biscuits are evenly coated in mixture, then transfer to baking pan. Cover with another piece of parchment paper and top with a heavy skillet. Set aside for 4 to 6 hours.
- Preheat oven to 325 degrees. Remove weight from bread pudding, cover with foil, and bake for 40 minutes. Uncover and bake for an additional 20 minutes. Top with parchment paper and skillet again and set aside to press for 2 to 3 more hours. Serve topped with creamed greens.
From Nina Compton’s Caribbean Christmas.
Date Published: 11.12.19
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Recipe By
Nina Compton, Bywater American Bistro, New Orleans -
Contributing City
New Orleans
