Wild Mushroom Bread Pudding

Total Time:
1 hr 15 min
Prep:
20 min
Cook:
55 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 1 1/3 cup heavy cream
  • 4 eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 loaf crusty Italian bread, cubed
  • 3 tablespoons unsalted butter, plus more for buttering baking dish
  • 2 shallots, sliced
  • 4 pounds mixed wild mushrooms, cleaned and sliced
  • 3 tablespoons chopped chives
  • 3 tablespoons fresh thyme leaves
  • 3 tablespoons fresh rosemary leaves
  • 4 tablespoons grated Parmesan, plus more to top
Directions
Watch how to make this recipe.
  • Preheat oven to 350 degrees F.

  • On a sheet pan put cubed bread. Toast it in the oven until golden brown, about 5 minutes.

  • In a large saute pan melt the butter and saute the shallots until just wilted. Add the mushrooms and saute until browned, about 6 minutes. Remove from heat and reserve.

  • In a large bowl make custard, whisk together the cream with the eggs and season with the salt and pepper.

  • Add toasted bread cubes along with the chives, thyme and rosemary to the egg mixture. Stir in the sauteed mushrooms and mix in the grated Parmesan.

  • Transfer the mixture to a 9 by 13-inch baking dish, top with more grated Parmesan, to taste.

  • Bake for 45 minutes or until the top is golden brown and the custard is set.


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