Recipe courtesy of First Restaurant
Save Recipe Print
20 puddings



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.

Get the Recipe

Snowy Pink Coconut Bundt Cake

Show off your love of Snowball snack cakes with this decadent dessert.


Rum Raisin Bread Pudding

Recipe courtesy of The Neelys

Cream of Wild Mushroom Soup

Recipe courtesy of Ina Garten

Panettone Bread Pudding

Recipe courtesy of Ina Garten

French Toast Bread Pudding

Recipe courtesy of Ina Garten

Banana Pudding

Recipe courtesy of Trisha Yearwood

Banana Bread

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Irish Soda Bread

Recipe courtesy of Ina Garten

Garlic Bread

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Latest Stories