3 tbsp Unsalted butter
3 cup Julienned yellow onions
2 tsp Salt
3/8 tsp Cayenne pepper, divided
Freshly-ground black pepper, 12 peppermill turns
1 lb Boudin sausage, casing removed
1 tbsp Chopped garlic
5 Eggs
2 cup Heavy cream
1/4 tsp Tabasco pepper sauce
1 tsp Worcestershire sauce
8 slice One-inch cubed white bread -, (abt 4 cups)
1/2 cup Grated Parmigiano-Reggiano cheese
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Preheat the oven to 350 degrees. Grease a 2 quart glass rectangle pan with 1 tablespoon butter.
In a large sauté pan, over medium-high heat, melt the remaining 2 tablespoons butter, about 1 minute.
Add the onions, 1 teaspoon salt, 1/4 teaspoon cayenne, and 12 turns black pepper and sauté for 4 minutes.
Stir in the boudin and sauté for 3 minutes. Add the garlic and sauté 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 boudin 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.
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