Foie Gras Bread Pudding
A savory bread pudding with seared foie gras, caramelized onions, and boudin sausage in an egg-cream custard with Parmigiano-Reggiano — rich and deeply New Orleans.
Ingredients
- 3 tbsp unsalted butter
- 1 each foie gras lobe, cut into large dice
- 3 cup julienned yellow onions
- 2 tsp salt
- 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
- 8 slice white bread, 1-inch cubed (about 4 cups)
- 0.5 cup grated Parmigiano-Reggiano cheese
Instructions
- 1
Preheat oven to 350°F. Grease a 2-quart glass rectangular pan with 1 tbsp butter.
- 2
In a large hot saute pan, add foie gras pieces and sear 30 seconds, stirring constantly. Remove, drain on paper-lined plate. Add onions, 1 tsp salt, cayenne, and black pepper to foie gras fat. Saute 4 minutes.
- 3
Add boudin sausage and lightly brown. Add garlic, saute 1 minute. Remove from heat and cool.
- 4
In a mixing bowl, whisk eggs 30 seconds. Add heavy cream, remaining salt, cayenne, Tabasco, and Worcestershire. Stir in onion mixture. Add bread cubes and mix well. Fold in seared foie gras.
- 5
Pour filling into prepared pan. Sprinkle with grated cheese. Bake 55 minutes. Rest 5 minutes before serving.