Mushroom And Gruyere Bread Pudding

By á-174942

Ingredients

• Nonstick vegetable oil spray as needed
• 2 tablespoons olive oil
• 1 pound assorted fresh mushrooms thinly sliced (such as crimini, button, and stemmed shiitake)
• 1 cup chopped onion
• 1/2 cup dried porcini mushrooms broken into pieces (available at Italian markets, specialty foods stores, and many super
• 2 tablespoons chopped fresh tarragon
• 2 garlic cloves minced
• 1/4 cup Madeira
• 2 cups whole milk
• 4 large eggs
• 1/2 teaspoon salt
• 1/2 teaspoon freshly-ground black pepper
• 12 slices white bread crusts trimmed
• 3/4 cup grated Gruyère cheese
• 3/4 cup freshly-grated Parmesan cheese

Details

Servings 8

Preparation

Step 1

Spray 13- by 9- by 2-inch glass baking dish with nonstick spray. Heat oil in large nonstick skillet over medium-high heat. Add fresh mushrooms and onion; sauté 3 minutes. Add dried porcini; sauté until mushrooms are brown, about 8 minutes. Mix in tarragon and garlic; season with salt and pepper. Transfer to medium bowl.

Add Madeira to same skillet; boil until reduced by half, stirring, about 1 minute. Whisk milk and eggs in large bowl to blend. Whisk in Madeira, 1/2 teaspoon salt, and 1/2 teaspoon pepper.

Arrange 6 bread slices over bottom of prepared dish. Top with mushroom mixture, half of Gruyère, and half of Parmesan cheese. Cover with remaining 6 bread slices. Drizzle egg mixture over; press gently to submerge bread. Cover; chill at least 1 hour and up to 3 hours.

Preheat oven to 350 degrees. Sprinkle remaining Gruyère and Parmesan cheese over bread pudding. Bake uncovered until bread pudding puffs and top is golden brown, about 40 minutes.

This recipe yields 8 servings. Per serving: calories, 285; total fat, 15 g; saturated fat, 6 g; cholesterol, 134 mg.