Delicious bread pudding from Broadway Butcher Shop
Broadway Butcher Shop
Foie Gras Bread Pudding:
4 oz foie gras
1 c milk
½ c heavy cream
1/3 c onion
2 tbl bourbon
1 tbl salt
4 oz Foie Gras – medium dice
1 c onion – small diced
1 c celery – small diced
1 c carrot – small diced
¼ c Sage – chiffonade
1 tbl salt
2 tsp black pepper
2 whole eggs
2 qt stale bread – large diced
½ cup heavy cream
Using a heavy bottom sauce pot sear the foie on high heat to a golden brown ( about 2 minutes). Reduce your heat to a medium and add your onions, cook for 2 more minutes or until the onions are translucent. Deglaze the pan with the bourbon. Add 1 tbl of salt.
Cook off the bourbon for 2 more minutes.
Add your milk and cream.
Continue to cook the mixture for 2 more minutes over medium heat.
Place the milk and foie mixture into a blender or a container that will allow you to use a stick blender.
Blend until smooth and chill down in the refrigerator.
Using a heavy bottom pot and high heat, again sear the diced foie. Sear for about 1 minute or until the foie is golden brown and add your diced veggies. I like to reduce my heat to a medium and cook the veggies for about 5 minutes. Season the veggies with the salt (1 tablespoon) and pepper(2 teaspoons). You are not worried about the foie melting away. Once the veggies are almost soft, add your sage. Chill all this down in a bowl.
Once the veggies have been properly chilled, add your foie cream from stage 1 and the 2 eggs. Mix thoroughly.
Fold in the stale bread and let it sit overnight in your refrigerator.
After the mix has been in your refrigerator overnight, fold in the ½ cup of heavy cream.
Once the final cream has been added, put the mix into a prepared 8 x 8 baking dish (please use pan spray). Cover with foil and bake at 325 degrees for 35 to 45 minutes (or until set).
Serve while fresh and hot!
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3828 Broadway, Kansas City Missouri 64111. Telephone is 816-931-2333(BEEF).