Title: Boudan pudding
 Categories: E.
      Yield: 4 Servings
 
      3 tb Unsalted butter
      3 c  Yellow onions, julienned
      2 ts Salt
    1/4    Plus 1/8 teaspoon cayenne
           Pepper
     12    Turns fresh ground black
           Pepper
      1 lb Boudan, casing remove
      1 tb Chopped garlic
      5    Eggs
      2 c  Heavy cream
    1/4 ts Tabasco pepper sauce
      1 ts Worcestershire sauce
      8    Slices, 1-inch cubed white
           Bread, about 4 cups
    1/2 c  Grated Parmigiano-Reggiano
           Cheese
 
  Preheat the oven to 350 degrees. Grease a 2 quart glass rectangle pan
  with 1 tablespoon butter. In a large saute pan, over medium-high
  heat, melt the remaining 2 tablespoons butter, about 1 minute. Add
  the onions, 1 teaspoon salt, 1/2 teaspoon cayenne, and 12 turns black
  pepper and saute for 4 minutes. Stir in the boudan and saute for 3
  minutes. Add the garlic and saute for 1 minute. Remove from the heat
  and cool. In a mixing bowl, whisk the eggs for 30 seconds. Add the
  heavy cream, remaining 1 teaspoon salt, remaining 1/8 teaspoon
  cayenne pepper, Tabasco pepper sauce, and Worcestershire sauce. Whisk
  the mixture until fully incorporated. Stir in the boudan mixture. Add
  the bread cubes and mix well. Pour the filling into the prepared pan.
  Sprinkle the pudding with the grated cheese. Bake for 55 minutes.
  Remove from the oven and allow to rest for 5 minutes before serving.
  
  Yield: 10 servings