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This sweet and meaty bread pudding from The Liberties Bar & Restaurant is perfect on its own as a snack with a Guinness or for dunking into a fried egg for breakfast. Owner Kjerstie Utting uses Irish sausages called black and white puddings, which you can find at Roxie Market & Deli in the Sunset.
Makes 4-6 servings
6 ounces black pudding, diced
6 ounces white pudding, diced
5 breakfast sausages, diced
1/2 onion, diced
1 stalk celery, diced
3/4 loaf day-old brioche cut in 1.5-inch cubes
1/4 cup Parmesan
1 cup heavy cream
1 cup milk
1 teaspoon nutmeg
1. In a large frying pan over medium-high heat, sauté black and white pudding and sausage. Add onions and celery. Generously salt and pepper mixture. Saute 10 minutes. Add bread and cheese, and toss mixture.
2. In a separate bowl, mix eggs, cream, milk, and nutmeg. Add to bread mixture, and let bread soak up liquid.
3. Put bread mixture in a 9x12 Pyrex casserole dish. Toss mixture, and spread out evenly with your hands.
4. Bake at 350 degrees for 1 hour, until the top is golden brown.