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Foie Gras Bread Pudding
3
1
3
2
3
Tablespoon Unsalted butter
Foie gras lobe; cut into large dice
Cup Julienned yellow onions
Teaspoon Salt
/8 Teaspoon Cayenne pepper; divided
Freshly−ground black pepper; 12 peppermill turns
1
1
5
2
1
1
8
1
1
Pound Boudin sausage; casing removed
Tablespoon Chopped garlic
Eggs
Cup Heavy cream
/4 Teaspoon Tabasco pepper sauce
Teaspoon Worcestershire sauce
Slice One−inch−cubed white bread −; (abt 4 cups)
/2 Cup Grated Parmigiano−Reggiano cheese
/2 Fat; 0 Other Carbohydrates
Preheat the oven to 350 degrees. Grease a 2−quart glass rectangular pan with
tablespoon butter. In a large hot saute pan, add the foie gras pieces and
1
sear for 30 seconds stirring constantly. Remove the foie gras from the pan
and drain on a paper−lined plate. Add the onions, 1 teaspoon salt, 1/4
teaspoon cayenne, and 12 turns black pepper to the foie gras fat. Saute for
4
minutes. Add the boudin sausage and lightly brown. Add the garlic and
saute for 1 minute. Remove from the heat and cool. In a mixing bowl, whisk
the eggs for 30 seconds. Add the heavy cream, remaining 1 teaspoon salt,
remaining 1/8 teaspoon cayenne pepper, Tabasco pepper sauce and
Worcestershire sauce. Whisk the mixture until fully incorporated. Stir in
the onion mixture. Add the bread cubes and mix well. Fold in the seared foie
gras. Pour the filling into the prepared pan. Sprinkle the pudding with the
grated cheese. Bake for 55 minutes. Remove from the oven and allow to rest
for 5 minutes before serving. This recipe yields 10 servings.
Foie Gras Bread Pudding
260
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