Mushroom Bread Pudding
- 2 tbsp unsalted butter
- 1/2 c chopped onions
- 3 c coarsely chopped mixed mushrooms
- 2 tbsp chopped garlic
- 1 tsp chopped tarragon
- 1 tbsp chopped parsley
- 2 eggs
- 1/2 c milk
- 1/2 c whipping cream
- 4 c 1/2" cubes challah(egg bread)
Preheat oven to 400. Melt butter in a skillet. Add onions and saute for 2 minutes or until softened. Add mushrooms and garlic and saute for 2 minutes or until mushrooms are juicy. Stir in tarragon and parsley and season with salt and pepper to taste. Set aside.
Whisk together eggs, milk and cream and season with salt and pepper.
Combine bread cubes with mushroom mixture and egg mixture and let set for 10 minutes or until half the liquid is absorbed by the bread.
Place mixture in a buttered 8 x 8" square baking dish. Place baking dish in a slightly larger pan. Fill halfway up the sides with boiling water and bake for 25-30 minutes or until pudding is crisp on top and custard is set.