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Ingredients
- 3 tbsp unsalted butter
- 3 cups thinly sliced yellow onions
- 2 tsp salt
- 1/4 + 1/8 tsp cayenne
- 1/8 tsp freshly ground black pepper
- 1/2 lb assorted exotic mushrooms such as shiitakes, chanterelles, and oysters, wiped clean and chopped (about 3 cups)
- 1 tbsp chopped garlic
- 5 large eggs
- 2 cups heavy cream
- 1/4 tsp tabasco sauce
- 1 tsp worchestershire sauce
- 8 slices white bread, crusts removed, cut into 1 inch cubes (about 4 cups)
- 1/2 cup freshly grated parmigiano reggiano cheese
Details
Preparation
Step 1
Preheat oven to 350 F.
Grease a 2 quart glass rectangular pan with 1 tbsp of butter.
Heat the remaining 2 tbsp of butter in a large saute pan over medium high heat. Add the onions, 1 tsp of the salt, 1/4 tsp of the cayenne, and the black pepper. Cook, stirring, until the onions are soft. Add the mushrooms and cook, stirring, until they are slightly soft. Add the garlic and cook, stirring, for one minute. Remove from heat and cool.
In a large mixing bowl, whisk the eggs for 30 seconds. Add the cream, the remaining tsp salt, the remaining 1/8 tsp cayenne, the tabasco, and the worchestershire. Whisk the mixture until blended. Add the onion mushroom mixture and the 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.
Optionally drizzle with worchestershire and port wine reduction when serving.
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