cateory: cuisine
Boudin Pudding
Reviews: 198
Ingredients:
- 3 Tablespoon Unsalted butter
- 3 Cup Julienned yellow onions
- 2 Teaspoon Salt
- 3/8 Teaspoon Cayenne pepper; divided
- Freshly−ground black pepper; 12 peppermill turns
- 1 Pound Boudin sausage; casing removed
- 1 Tablespoon Chopped garlic
- 5 Eggs
- 2 Cup Heavy cream
- 1/4 Teaspoon Tabasco pepper sauce
- 1 Teaspoon Worcestershire sauce
- 8 Slice One−inch cubed white bread −; (abt 4 cups)
- 1/2 Cup Grated Parmigiano−Reggiano cheese
How to make
Boudin Pudding
Boudin Pudding
- Preheat the oven to 350 degrees.
- Grease a 2 quart glass rectangle pan with 1 tablespoon butter.
- In a large saute pan, over medium−high heat, melt the remaining 2 tablespoons butter, about 1 minute.
- Add the onions, 1 teaspoon salt, 1/4 teaspoon cayenne, and 12 turns black pepper and saute for 4 minutes. Stir in the boudin and saute for 3 minutes.
- 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 boudin mixture.
- Add the bread cubes and mix well. 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.
Comments for
Boudin Pudding
Boudin Pudding
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