| 89 | 90 | 91 | 92 | 93 |
| 1 | 176 | 352 | 527 | 703 |
|
Boudin Pudding
3
3
2
3
Tablespoon Unsalted butter
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 rectangle pan with 1
tablespoon butter. In a large saute pan, over medium−high heat, melt the
remaining 2 tablespoons butter, about 1 minute. Add the onions, 1 teaspoon
salt, 1/4 teaspoon cayenne, and 12 turns black pepper and saute for 4
minutes. Stir in the boudin and saute for 3 minutes. 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 boudin mixture. Add the bread cubes and mix well. 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.
Boudin Pudding
63
Page
Quick Jump
|