Foie Gras Bread Pudding

Recipe Ingredients

3 tablespoons	45ml	Unsalted butter
1		Foie gras lobe - cut into large dice
3 cups	187g / 6.6oz	Julienned yellow onions
2 teaspoons	10ml	Salt
3/8 teaspoon	1.9ml	Cayenne pepper - divided
		Freshly-ground black pepper - 12 peppermill turns
1 lb	454g / 16oz	Boudin sausage - casing removed
1 tablespoon	15ml	Chopped garlic
5		Eggs
2 cups	474ml	Heavy cream
1/4 teaspoon	1.3ml	Tabasco pepper sauce
1 teaspoon	5ml	Worcestershire sauce
8		One-inch-cubed white bread - (abt 4 cups)
1/2 cup	73g / 2.6oz	Grated Parmigiano-Reggiano cheese

Recipe Instructions

Preheat the oven to 350 degrees. 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.

This recipe yields 10 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A67 broadcast 10-29-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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