Fullblood Wagyu Italian Sausage Bread Pudding

Hello everybody, it is me, Dave, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, Fullblood Wagyu Italian Sausage Bread Pudding. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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To get started with this recipe, we have to first prepare a few components. You can cook Fullblood Wagyu Italian Sausage Bread Pudding using 14 ingredients and 4 steps. Here is how you can achieve it.

Ingredients and spices that need to be Get to make Fullblood Wagyu Italian Sausage Bread Pudding:

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

Instructions to make 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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