"Try this Bread Budding Recipe with Wagyu beef Italian sausage, cremini mushroom and leeks from Double 8 Cattle Company."
Fullblood Wagyu Italian Sausage Bread Pudding
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Prep time: 40mins
Cook time: 1hr 30mins
Serves or Makes: 4
Recipe Card
ingredients
- 6 cups Bread Cubes (from a rustic country loaf, crusts removed, and diced into half-inch cubes)
- 3 tablespoons Unsalted Butter
- 1 Package Double 8 Cattle Company Fullblood Wagyu Sweet Italian Sausage (cut into rings)
- 3 cups Leeks (sliced using both white and light green parts)
- 1 1/2 pound Cremini Mushrooms (stems trimmed and sliced into quarter-inch pieces)
- 1/4 cups Medium or Dry Sherry
- 2 teaspoons Kosher Salt
- 1 teaspoons Freshly Ground Black Pepper
- 1/3 cup Fresh Italian Parsley (minced)
- 1 tablespoons Fresh Tarragon Leaves (chopped)
- 4 Large Eggs
- 1 1/2 cup Heavy Cream
- 1 cup Chicken Stock
- 1 1/2 cup Gruyere Cheese (graded and divided)
Method
Step 1
PREPARING THE BREAD PUDDING Preheat the oven to 350°F. Spread the half-inch bread cubes on a sheet pan, and bake for 15 to 20 minutes until the bread is lightly browned. Set the bread aside. Meanwhile, melt 3 tablespoons of unsalted butter in a large (12-inch) sauté pan over medium-high heat. Add the Fullblood Wagyu sweet Italian sausage, and cook for 5 minutes until the meat is starting to brown. Stir in the sliced leeks, and cook over medium heat for 8 to 10 minutes until the leeks are tender. Stir in the sliced mushrooms, dry sherry, 2 teaspoons kosher salt, and 1 teaspoon freshly ground black pepper. Cook for 10 to 12 minutes until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the minced parsley and chopped tarragon leaves. In a large mixing bowl, whisk together the eggs, heavy cream, chicken stock, and 1 cup of the gruyere cheese. Add the recently baked bread cubes and mushroom/leeks mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid.
Step 2
FINAL STEPS Stir the ingredients in the bowl well. Pour into a 2 1/2 quarts or 3 quarts gratin baking dish (13 x 9 x 2 inches). Sprinkle the remaining 1/2 cup of gruyere cheese on top. Cover the baking dish with foil, and bake for 45 minutes at 350°F. Remove the foil, and cook for another 10 minutes or until the top is browned and the custard is set. Serve hot, and enjoy!