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Categories:
unsalted butter yellow onions salt cayenne pepper ground black pepper garlic eggs heavy cream Tabasco pepper sauce Worcestershire sauce white bread cheese
Viewed: 80 - Published at: 4 years agoIngredients
- 3 tablespoons unsalted butter
- 3 cups yellow onions, julienned
- 2 teaspoons salt
- 1/4 plus 1/8 teaspoon cayenne pepper
- 12 turns fresh ground black pepper
- 1 pound boudan, casing remove
- 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
Method
- 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, 1/2 teaspoon cayenne, and 12 turns black pepper and saute for 4 minutes.
- Stir in the boudan 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 boudan 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
