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Wild-Mushroom Bread Pudding

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Ingredients

  • 3 tablespoons olive oil
  • 6 ounces shiitake mushrooms stemmed, and caps thickly sliced
  • 6 ounces oyster mushrooms thickly sliced
  • 6 ounces crimini mushrooms thickly sliced
  • 2 portobello mushrooms stems and gills
  • removed, caps thickly sliced
  • 4 teaspoons chopped garlic
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon dried rubbed sage
  • 1 teaspoon dried thyme
  • 5 large eggs
  • 2 cups whipping cream
  • 1 cup milk (do not use low-fat or nonfat)
  • 1/4 cup freshly-grated Parmesan cheese plus
  • 2 tablespoons freshly-grated Parmesan cheese
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly-ground black pepper
  • 6 cups crustless 1" cubed day-old French bread (abt 6 oz)

Details

Servings 6

Preparation

Step 1

Preheat oven to 350 degrees. Lightly butter 8- by 8- by 2-inch glass baking dish. Heat oil in heavy large pot over medium-high heat. Add all mushrooms, garlic, basil, parsley, sage and thyme and sauté until mushrooms are tender and brown, about 15 minutes. Remove pot from heat. Season mixture to taste with salt and pepper.

Whisk eggs, cream, milk, 1/4 cup Parmesan, salt and pepper in large bowl to blend. Add bread cubes; toss to coat. Let stand 15 minutes. Stir in mushroom mixture. Transfer to prepared dish. Sprinkle 2 tablespoons cheese over. Bake until pudding is brown and puffed, and set in center, about 1 hour. Serve warm.

This recipe yields 6 servings as a side dish.

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