Prepare to embark on a gastronomic journey that will transform your ordinary dinner into an extraordinary culinary experience! This isn't just another bread pudding – this is a decadent French-inspired masterpiece that combines the rich, melt-in-your-mouth elegance of foie gras with the sweet, deeply caramelized depth of slowly cooked onions. Imagine a dish so luxurious it blurs the lines between comfort food and fine dining, promising to impress even the most discerning food enthusiasts with its complex flavors and sophisticated technique.
Prep Time: 25 mins
Cook Time: 50 mins
Total Time: 1 hrs 15 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 cups day-old bread, cubed
- 2 tablespoons butter
- 2 large onions, thinly sliced
- 1/2 cup foie gras, diced
- 3 eggs
- 2 cups cream
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and butter a 9x13 inch baking dish thoroughly to prevent sticking.
- In a large skillet, melt butter over medium-low heat. Add thinly sliced onions and cook slowly, stirring occasionally, until they become deeply golden brown and caramelized, approximately 20-25 minutes. Season with a pinch of salt during cooking.
- While onions are caramelizing, cut day-old bread into 1-inch cubes and set aside in a large mixing bowl.
- In a separate bowl, whisk together eggs, cream, salt, and freshly ground black pepper until well combined and smooth.
- When onions are caramelized, add diced foie gras to the skillet and cook for an additional 2-3 minutes until the foie gras is slightly rendered and golden.
- Pour the caramelized onion and foie gras mixture over the bread cubes and gently toss to distribute evenly.
- Transfer the bread mixture to the prepared baking dish and pour the egg and cream mixture over the top, ensuring all bread cubes are moistened.
- Let the mixture sit for 10 minutes to allow bread to absorb the custard, pressing down gently with a spatula.
- Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the center is set but still slightly jiggly.
- Remove from oven and let rest for 10 minutes before serving to allow the pudding to set completely.
- Serve warm as a luxurious side dish or light main course, garnished with fresh herbs if desired.
Tips
- Use day-old bread: Slightly stale bread absorbs the custard better and prevents a soggy texture.
- Caramelize onions slowly: Low and slow is the key to developing rich, sweet onion flavor.
- Ensure even bread cube coating: Gently toss bread with the onion and foie gras mixture to distribute flavors evenly.
- Let the pudding rest before baking: This allows the bread to fully absorb the custard, creating a more cohesive texture.
- Watch the oven carefully: The golden-brown top should be crisp, but the center should remain slightly soft.
- Serve immediately: This dish is best enjoyed warm, right out of the oven when the flavors are most vibrant.
- Consider garnishing with fresh thyme or chives to add a fresh, herbal note to the rich dish.
Nutrition Facts
Calories: 650kcal
Carbohydrates: 25g
Protein: 15g
Fat: 55g
Saturated Fat: 30g
Cholesterol: 280mg
