Fois Gras And Pumpkin Pudding
A seasonal bread pudding of seared foie gras, blanched fresh pumpkin, caramelized onions, and cream custard, topped with Parmesan — a remarkable fall dish.
Ingredients
- 1 tbsp butter
- 0.5 lb foie gras, cleaned, diced
- 3 cup julienned onions
- 3 cup diced fresh pumpkin, blanched
- 1 tbsp chopped garlic
- 5 each large eggs
- 2 cup heavy cream
- 1 dash hot pepper sauce
- 1 dash Worcestershire sauce
- 8 slice white bread, crusts removed, 1-inch cubed
- 0.5 cup grated Parmigiano-Reggiano cheese
Instructions
- 1
Preheat oven to 350°F. Grease a 2-quart glass rectangular pan with butter.
- 2
Heat a large saute pan over medium-high heat. Add foie gras and saute quickly 1 minute. Remove, drain on paper towels. Set aside.
- 3
Add onions to pan. Season with salt, cayenne, and black pepper. Cook until soft, about 4 minutes. Add pumpkin and garlic, saute 2 minutes. Remove from heat and cool.
- 4
Whisk eggs until smooth. Add cream, season with salt, cayenne, black pepper, hot sauce, and Worcestershire. Add pumpkin mixture, reserved foie gras, and bread cubes. Mix well.
- 5
Pour into prepared pan. Sprinkle with cheese. Bake until golden and bubbly, about 55 minutes. Cool 5 minutes before serving.