How to Cook Delicious Fullblood Wagyu Italian Sausage Bread Pudding

Without fail making ultimate Fullblood Wagyu Italian Sausage Bread Pudding easy, yummy, practical.

Good Evening every body, at this time you get present recipe Fullblood Wagyu Italian Sausage Bread Pudding with 14 ingredients and 4 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 14 ingredients and 4 stages of easy cooking Fullblood Wagyu Italian Sausage Bread Pudding.

Ingredients all Fullblood Wagyu Italian Sausage Bread Pudding

1. Needed 6 CUP : Bread Cubes (from a rustic country loaf, crusts removed, and diced into half-inch cubes).

2. Prepare 3 TBSP : Unsalted Butter.

3. Prepare 1 Package : Double 8 Wagyu Sweet Italian Sausage (cut into rings).

4. Prepare 3 CUP : Leeks (sliced using both white and light green parts).

5. Prepare 1 1/2 LB : Cremini Mushrooms (stems trimmed and sliced into quarter-inch pieces).

6. Needed 1/4 CUP : Medium or Dry Sherry.

7. Prepare 2 TSP : Kosher Salt.

8. Prepare 1 TSP : Freshly Ground Black Pepper.

9. Needed 1/3 CUP : Fresh Italian Parsley (minced).

10. Prepare 1 TBSP : Fresh Tarragon Leaves (chopped).

11. Prepare 4 : Large Eggs.

12. Needed 1 1/2 CUP : Heavy Cream.

13. Needed 1 CUP : Chicken Stock.

14. Needed 1 1/2 CUP : Gruyere Cheese (graded and divided).

If all ingredients Fullblood Wagyu Italian Sausage Bread Pudding it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking Fullblood Wagyu Italian Sausage Bread Pudding

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..

2. 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..

3. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid..

4. 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!.

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