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Grilled Italian Sausage and Pignoli Nut Bread Pudding
32 ounces (2 pounds) fresh Italian sausage
4 large croissants, cut into 1-inch cubes
4 whole eggs
3 cups heavy cream
1/4 cup (2 ounces) goat cheese
1 cup julienned sun-dried tomatoes packed in olive oil
1/2 cup chopped pitted Kalamata olives
1/2 cup pignoli nuts (pine nuts), toasted
1/4 cup chopped fresh oregano
2 tsp salt
Sauce
1/4 cup (2 ounces) Boursin cheese
1 cup heavy cream
1 cup chicken stock
1/4 cup stone ground mustard
Salt and pepper to taste
Procedure
Preheat oven to 350°F. Heat grill to medium-high heat; grill sausages until no longer pink in center. Cut into 1/2-inch slices. In large bowl, mix the croissants, eggs, 3 cups cream, goat cheese, tomatoes, olives, pignoli nuts, oregano and salt until well blended. Stir in sliced sausage. Spoon mixture into buttered 2-quart baking dish. Bake in a 350°F oven for 15 to 20 minutes or until golden brown. Meanwhile, combine Boursin cheese, 1 cup cream, chicken stock and mustard in medium saucepan. Bring to boil; reduce heat and cook until reduced by half. Purée sauce with immersion blender until smooth.
NOTE: Boursin is a soft unripened French triple crème cheese. It has a rich, mild flavor that has been infused with garlic and herbs. Look for it in the deli section of larger supermarkets.
Plating Instructions
Cut bread pudding into servings and drizzle with sauce. Garnish with fresh oregano, if desired.
Yields 6 to 8 servings
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Recipe by Chef Kenny J. Gilbert
