Fullblood Wagyu Italian Sausage Bread Pudding

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

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

Cooking Instructions

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!