Boudin Pudding
Ingredients
- 3 tbsp unsalted butter
- 3 cup julienned yellow onions
- 2 tsp salt
- 3/8 tsp cayenne pepper
- 1 lb boudin sausage, casing removed
- 1 tbsp chopped garlic
- 5 each eggs
- 2 cup heavy cream
- 0.3 tsp Tabasco pepper sauce
- 1 tsp Worcestershire sauce
- 4 cup white bread, cut into 1-inch cubes
- 0.5 cup grated Parmigiano-Reggiano cheese
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 2-quart glass baking pan with 1 tablespoon of the butter.
- 2
In a large sauté pan over medium-high heat, melt the remaining 2 tablespoons butter. Add the onions, 1 teaspoon salt, 1/4 teaspoon cayenne, and black pepper. Sauté for 4 minutes.
- 3
Stir in the boudin and sauté for 3 minutes. Add the garlic and sauté for 1 minute. Remove from heat and cool.
- 4
In a mixing bowl, whisk the eggs for 30 seconds. Add the heavy cream, remaining salt, remaining cayenne, Tabasco, and Worcestershire sauce. Whisk until fully incorporated.
- 5
Stir in the boudin-onion mixture. Add the bread cubes and mix well.
- 6
Pour the filling into the prepared pan. Sprinkle the top with grated Parmesan cheese.
- 7
Bake for 55 minutes. Remove from the oven and allow to rest for 5 minutes before serving.