Instructions

Preheat the oven to 350?F.

Grease a 2-quart glass rectangular pan with 1 tablespoon of the butter.

Heat the remaining 2 tablespoons butter in a large sautÈ pan over medium-high heat. Add the onions, 1 teaspoon of the salt, 1/4 teaspoon of the cayenne, and the black pepper. Cook, stirring, until the onions are soft, about 4 minutes. Add the mushrooms and cook, stirring, for 1 minute. Remove from the heat and cool.

In a large mixing bowl, whisk the eggs for 30 seconds. Add the cream, the remaining teaspoon salt, the remaining 1/8 teaspoon cayenne, the Tabasco, and the Worcestershire. Whisk the mixture until blended. Add the onion-mushroom mixture and bread cubes and mix well. Pour the mixture into the prepared pan. Sprinkle the top with the cheese.

Bake until the pudding is golden brown and bubbly, about 55 minutes. Remove from the oven and allow to cool for 5 minutes before serving.

Spoon onto serving plates, drizzle with Emerilís Worcestershire and the wine reduction, and serve.

Yield: 10 servings