Recipe courtesy of First Restaurant
Save Recipe Print
Yield:
20 puddings
Level:
Easy

Ingredients

Directions

To make the mushroom custard: In a medium heated saute pan, saute mushrooms with shallot and butter for approximately five minutes. Add salt and pepper to taste. Allow to cool. After cooled, transfer to heavy sauce pot and add cream, cinnamon, clove, and vanilla bean. Mix well. Bring to a simmer for forty minutes. Remove cinnamon stick and puree. Cool and add yolks. Put aside.

Preheat oven to 300 degrees.

For the pudding: Spray aluminum tins with cooking spray. In large bowl combine custard, chestnuts, sage, brioche and white bread. Spoon mixture into tins 3/4 way to top. Bake in water bath at 300 degrees for 40 minutes.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Cream of Wild Mushroom Soup

Recipe courtesy of Ina Garten

Pumpkin Ginger Bread Pudding

Recipe courtesy of Anne Burrell

Pumpkin Bread Pudding with Spicy Caramel Apple Sauce and Vanilla Bean Creme Anglaise

Recipe courtesy of Bobby Flay

Wild Mushroom Bread Pudding

Recipe courtesy of Tyler Florence

Mushroom and Leek Bread Pudding

Recipe courtesy of Ina Garten

Mushroom and Leek Bread Pudding

Recipe courtesy of Ina Garten

Savory Bread Pudding with Sausage and Mushrooms

Recipe courtesy of Sandra Lee

Green Bean and Mushroom Bread Pudding

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories