Herbed Mushroom Bread Pudding
- Ready In:
- 1hr 40mins
- Ingredients:
- 15
- Serves:
-
6-8
ingredients
- 3 tablespoons unsalted butter (plus more for the pan)
- 1⁄2 cup dried mushroom (porcini, chanterelles, morels, 1/2 ounce)
- 3⁄4 cup boiling water
- 1 lb assorted fresh mushrooms, stemmed and thinly sliced (buttons, crimini, shiitakes, oysters)
- 1 large yellow onion, chopped
- 2 tablespoons chopped fresh thyme (or 2 t. dried)
- 5 large eggs
- 2 cups milk
- 2 teaspoons Worcestershire sauce
- Tabasco sauce (a dash or to taste)
- salt
- fresh ground black pepper
- 12 slices day-old country bread, crusts removed, cut into 3/4-inch cubes (6 cups)
- 2 cups grated gruyere cheese
- chopped fresh parsley
directions
- Lightly butter or spray an 11 x 7 inch baking dish.
- Put the dried mushrooms in a small bowl; pour the boiling water over them; set aside until soft, about 10 minutes.
- Place a piece of paper towel in a sieve and drain the mushrooms over a small bowl, reserving the liquid.
- Rinse the mushrooms lightly and pat dry.
- In a big skillet, melt the butter over med-high heat; add the fresh mushrooms and onion; saute for 3 minutes, or until limp.
- Add the reconstituted dried mushrooms and continue sauteing until the mushrooms have given up their liquid and are nicely browned, about 10-12 minutes.
- Stir in the thyme and transfer the mushrooms to a bowl.
- In a big bowl, whisk the eggs, milk, reserved mushroom liquid, Worcestershire sauce, Tabasco sauce, salt and pepper until well blended.
- Arrange half the bread cubes over the bottom of the prepared baking dish; top with the mushroom mixture and then layer with half of the cheese, then the remaining bread cubes, and the rest of the cheese.
- Using a ladle, gently pour the egg/milk mixture over the bread and mushroom mixture, being careful to cover all the bread cubes with the liquid.
- Press the bread cubes gently with the palm of your hand or the back of a spatula to immerse them, if necessary.
- At this point, you may cover the pudding with plastic wrap and refrigerate for several hours or overnight.
- When ready to bake--remove pudding from refrigerator and let come to room temperature.
- Position oven rack in middle position; preheat to 350°; bake pudding until it is puffy and golden brown, or until a knife inserted near the edge comes out clean, about 40 minutes.
- Garnish w/ parsley and serve immediately.
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