Wild Mushroom Bread Pudding Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 T olive oil
6 oz each shiitake, button & Crimini mushrooms, coarsely sliced
2 Portobello mushrooms, stems removed, coarsely sliced
4 tsp chopped garlic
1 T chopped fresh basil
1 T chopped fresh parsley
1 tsp dried sage
1 tsp dried thyme
5 large eggs
2 cups whipping cream
1 cup milk
1/4 cup plus 2 T parmesan cheese
6 cups bread, in large cubes
salt & pepper to taste
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Directions: |
Directions:Preheat oven to 350º. Generously butter an 8x8x2 baking dish. Heat olive oil in large pan and add all mushrooms, garlic, basil, parsley, sage and thyme and saute for 10 mins. Remove from heat; season with s & p. In a bowl whisk eggs, cream, milk and 1/4 cup parmesan. Add cubed bread to buttered dish and pour cream/egg mixture over it - let sit for 30 mins to allow liquid to soften bread cubes. Stir in mushroom mixture, then sprinkle 2 T parmesan over the top. Bake for 50-60 minutes. Can be broiled for a few minutes at the end, to brown the topping. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:2 hours |
Personal
Notes: |
Personal
Notes: To increase this recipe, I recommend adding proportionally more liquid than dry ingredients. (i.e. double the eggs, cream, milk and cheese, and multiply the bread & mushrooms by 1.5) Otherwise the pudding gets a bit dry. "If you don't eat yer meat, ye can't have any pudding!"
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