Foie Gras Bread Pudding (Emeril Lagasse) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
3 tablespoons unsalted butter |
1 lobe foie gras, cut into large dice |
3 cups julienned yellow onions |
2 teaspoons salt |
1/4 teaspoon plus 1/8 teaspoon cayenne pepper |
12 turns fresh ground black pepper |
1 pound boudin, casing removed |
1 tablespoon chopped garlic |
5 eggs |
2 cups heavy cream |
1/4 teaspoon tabasco pepper sauce |
1 teaspoon worcestershire sauce |
8 slices, 1 inch cubed white bread, about 4 cups |
1/2 cup grated parmigiano-reggiano cheese |
Directions:
1. Preheat the oven to 350 degrees F. Grease a 2 quart glass rectangular pan with 1 tablespoon butter. In a large hot saute pan, add the foie gras pieces and sear for 30 seconds stirring constantly. Remove the foie gras from the pan and drain on a paper-lined plate. Add the onions, 1 teaspoon salt, 1/4 teaspoon cayenne, and 12 turns black pepper to the foie gras fat. Saute for 4 minutes. Add the boudin sausage and lightly brown. 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 onion mixture. Add the bread cubes and mix well. Fold in the seared foie gras. 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.
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