Foie Gras Bread Pudding Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
419
FAT
84%
CHOL
92%
SOD
58%

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Ingredients for 10 servings

1/4 teaspoon plus 1/8 teaspoon cayenne pepper

1/4 teaspoon Tabasco pepper sauce

1/2 cup grated Parmigiano-Reggiano cheese

5 eggs

1 pound boudin, casing removed

2 cups heavy cream

8 slices, 1 inch cubed white bread, about 4 cups

1 tablespoon chopped garlic

12 turns fresh ground black pepper

3 tablespoons unsalted butter

1 teaspoon Worcestershire sauce

3 cups julienned yellow onions

2 teaspoons salt

1 lobe foie gras, cut into large dice

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