BREAD PUDDING with GRUYERE and SHIITAKE MUSHROOMS

By Sharmd

Ingredients

• Add sausage or bacon to the pudding or use different herbs a/of mushrooms.
• 6 tablespoons. unsalted butter, divided
• 1 lb. shiitake mushroom caps, thinly sliced
• 2 large (about 2 cups) leeks, white and some green parts, trimmed and chopped
• 1 tablespoon garlic, minced
• 1 tablespoon thyme leaves, chopped
• Kosher salt and freshly ground black pepper
• 1/4 cup white wine
• 12 slices brioche bread, about 1/2" thick, torn into rough 1" pieces
• 1 cup Gruyère cheese, grated and divided
• 1 cup Parmigiano‐Reggiano cheese, grated and divided
• 3 cup half and half
• 2 tablespoons sherry, Madeira, brandy or Cognac
• 5 large eggs

Preparation

Step 1

Butter an 8 inch square baking pan with 3 tablespoons of the butter.

In a large sauté pan, melt remaining 3 tablespoons of the butter over medium‐high
heat. When melted, add the mushrooms and leeks; sauté for 2 to 3 minutes, until
softened.

Stir in the garlic and thyme, and season to taste with salt and pepper.

Add the wine and stir with a wooden spoon, scraping up browned bits from the
bottom of the pan. Cook over medium heat for 2 to 3 minutes, until nearly all the
liquid evaporates.

Transfer to a large mixing bowl, add the bread, 1/2 cup of Gruyère, and 1/2 cup of
Parmesan, and toss well. Transfer to prepared baking pan.

In a small bowl, stir half and half with sherry. Add eggs, and whisk well. Season with
salt and pepper, and pour over the bread. With the back of a spoon or spatula, press
gently on bread to insure it is completely submerged.

Cover with plastic wrap, and refrigerate for at least 2 hours or up to 6 hours.
Preheat oven to 350°F.

Top bread pudding with remaining 1/2 cup Gruyère and 1/2 cup Parmesan,
spreading cheese evenly. Cover loosely with foil, and bake for about 1 hour.

Remove foil and bake 20 minutes longer, or until pudding is golden brown.

Let pudding cool for a few minutes before cutting into 2" squares for serving.