Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, fullblood wagyu italian sausage bread pudding. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Fullblood Wagyu Italian Sausage Bread Pudding is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Fullblood Wagyu Italian Sausage Bread Pudding is something which I have loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can have fullblood wagyu italian sausage bread pudding using 14 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Fullblood Wagyu Italian Sausage Bread Pudding:

1. Make ready Bread Cubes (from a rustic country loaf, crusts removed, and diced into half-inch cubes)
2. Make ready Unsalted Butter
3. Take Double 8 Wagyu Sweet Italian Sausage (cut into rings)
4. Make ready Leeks (sliced using both white and light green parts)
5. Prepare Cremini Mushrooms (stems trimmed and sliced into quarter-inch pieces)
6. Prepare Medium or Dry Sherry
7. Take Kosher Salt
8. Take Freshly Ground Black Pepper
9. Make ready Fresh Italian Parsley (minced)
10. Make ready Fresh Tarragon Leaves (chopped)
11. Prepare Large Eggs
12. Get Heavy Cream
13. Prepare Chicken Stock
14. Take Gruyere Cheese (graded and divided)

Steps to make 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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