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Foie Gras Bread Pudding Recipe

by Global Cookbook

Ingredients

3 Tbsp. Unsalted butter 1 x Foie gras lobe cut into large dice 3 c. Julienned yellow onions 2 tsp Salt 3/8 tsp Cayenne pepper divided Freshly-grnd black pepper 12 peppermill turns 1 lb Boudin sausage casing removed 1 Tbsp. Minced garlic

5 x Large eggs 2 c. Heavy cream 1/4 tsp Tabasco pepper sauce 1 tsp Worcestershire sauce 8 slc One-inch-cubed white bread - (abt 4 c.) 1/2 c. Grated Parmigiano-Reggiano cheese

Directions

1. Preheat the oven to 350 degrees. Grease a 2-qt glass rectangular pan with 1 Tbsp. butter.
2. In a large warm saute/fry pan, add in the foie gras pcs and sear for 30 seconds stirring constantly. Remove the foie gras from the pan and drain on a paper-lined plate. Add in the onions, 1 tsp. salt, 1/4 tsp. cayenne, and 12 turns black pepper to the foie gras fat. Saute/fry for 4 min. Add in the boudin sausage and lightly brown. Add in the garlic and saute/fry for 1 minute. Remove from the heat and cold.
3. In a mixing bowl, whisk the Large eggs for 30 seconds. Add in the heavy cream, remaining 1 tsp. salt, remaining 1/8 tsp. cayenne pepper, Tabasco pepper sauce and Worcestershire sauce. Whisk the mix till fully incorporated. Stir in the onion mix. Add in the bread cubes and mix well. Mix in the seared foie gras. Pour the filling into the prepared pan. Sprinkle the pudding with the grated cheese. Bake for 55 min. Remove from the oven and allow to rest for 5 min before serving.
4. This recipe yields 10 servings.

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