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Name: Boudin Pudding
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10
Cuisine: American
Ingredients: 1/4 ts TABASCO pepper sauce; 3 tb Unsalted butter; 3/8 ts Cayenne pepper; divided; 2 ts Salt; Black Pepper freshly ground; 5 Eggs; 2 c Heavy cream; 1 ts Worcestershire Sauce; 3 c Julienned yellow onions; 1 tb Garlic chopped; 1/2 c Grated Parmigiano-Reggiano; 8 sl One-inch cubed white bread; 1 lb Boudin sausage; casing

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INGREDIENTS

1/4 ts TABASCO pepper sauce
3 tb Unsalted butter
3/8 ts Cayenne pepper; divided
; (abt 4 cups)
2 ts Salt
Black Pepper ; freshly ground
5 Eggs
2 c Heavy cream
1 ts Worcestershire Sauce
3 c Julienned yellow onions
1 tb Garlic ; chopped
1/2 c Grated Parmigiano-Reggiano
8 sl One-inch cubed white bread
1 lb Boudin sausage; casing

Servings

INSTRUCTIONS

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. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A71 broadcast 11-05-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-11-1997 Recipe by: Emeril Lagasse

NOTES

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Boudin Pudding

1/4 ts TABASCO pepper sauce
3 tb Unsalted butter
3/8 ts Cayenne pepper; divided
 ; (abt 4 cups)
2 ts Salt
 Black Pepper freshly ground
5 Eggs
2 c Heavy cream
1 ts Worcestershire Sauce
3 c Julienned yellow onions
1 tb Garlic chopped
1/2 c Grated Parmigiano-Reggiano
8 sl One-inch cubed white bread
1 lb Boudin sausage; casing

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.    Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -  (Show # EM-1A71 broadcast 11-05-1997) Downloaded from their Web-Site -  http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com  ~or- MAD-SQUAD@prodigy.net    11-11-1997    Recipe by: Emeril Lagasse

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Nutrition

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Serving Size: 1 Serving (228g)
Recipe Makes: 10 Servings

Calories: 470
Calories from Fat: 391 (83%)

Amt Per Serving		% DV

	Total Fat 43.4g	58 %
	Saturated Fat 23.4g	117 %
	Monounsaturated Fat 13.1g
	Polyunsanturated Fat 2.9g
Cholesterol 620.7mg		191 %
Sodium 275.4mg		9 %
Potassium 221.2mg		6 %
Total Carbohydrate 3g		1 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 2.6g
Protein 18.5g		26 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 470

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