Wednesday, December 29, 2010

Recipe: Mushroom Bread Pudding

This fall I had the opportunity to have dinner at Johnson & Wales University's culinary school, which was a really neat experience.  It was a four course meal with lots of small plates prepared by the students, but the highlight (at least to me) was mushroom bread pudding.  I was able to find a recipe on the Epicurious Android app, so I made it for a work Thanksgiving potluck and it was such a hit that I decided to make it again for Christmas. 

4 cups (1/2-inch) fresh bread cubes (preferably brioche or challah; about 5 ounces)
1 1/2 pounds mixed fresh wild mushrooms such as chanterelle, cremini, and oyster, trimmed
1/2 cup finely chopped shallot
2 tablespoons unsalted butter
1/2 cup finely chopped flat-leaf parsley
2 large garlic cloves, finely chopped
2 cups half-and-half
4 large eggs
1/2 cup grated Parmigiano-Reggiano

Equipment: 8 (6-ounce) ramekins or a 9x13 baking pan


1.  Preheat oven to 350°F with rack in middle.
2.  Bake bread cubes in 1 layer in a large shallow baking pan until golden-brown, about 10 minutes.
3.  Tear or cut mushrooms lengthwise into 1/4-inch-thick pieces.
4.  Cook shallot in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until beginning to soften, about 3 minutes. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until liquid mushrooms give off has evaporated, about 15 minutes. Add parsley and garlic and cook, stirring, 2 minutes. Remove from heat.

    5.  Whisk together half-and-half, eggs, cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. 6.  Stir in mushrooms and bread cubes until coated well and let stand 10 minutes for bread to absorb some of egg mixture.
    7.  Meanwhile, butter ramekins, then put a round of parchment in bottom of each and butter parchment.
    8.  Spoon mixture into ramekins and bake on a baking sheet until firm to the touch, 30 to 35 minutes. Unmold puddings and discard parchment.  (If using a baking dish, just butter the dish and don't worry about the parchment--you won't need it.)

    1 comment:

    Sleepwalker said...

    Looks so good! Thanks for sharing.

    There was a Johnson & Wales graduate working as a phlebotomist for a while at the hospital (had 6 kids and had to do whatever it took to make ends meet!), and I loved talking food with her.

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