WILD-MUSHROOM BREAD PUDDING

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Wild-Mushroom Bread Pudding image

Make and share this Wild-Mushroom Bread Pudding recipe from Food.com.

Provided by ChefOnTheMoon

Categories     Vegetable

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 18

3 tablespoons olive oil
6 ounces shiitake mushrooms, stemmed, caps thickly sliced
6 ounces oyster mushrooms, thickly sliced
6 ounces cremini mushrooms, thickly sliced
2 portabella mushrooms, stems and gills removed, caps thickly sliced
4 teaspoons chopped garlic
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
1 teaspoon dried rubbed sage
1 teaspoon dried thyme
5 large eggs
2 cups whipping cream
1 cup milk (do not use low-fat or nonfat)
1/4 cup freshly grated parmesan cheese, plus
2 tablespoons freshly grated parmesan cheese
3/4 teaspoon salt
1/2 teaspoon ground pepper
6 cups crustless day-old French bread, cut in 1-inch cubes

Steps:

  • Preheat oven to 350°F.
  • Lightly butter 8 x 8 x 2-inch glass baking dish.
  • Heat oil in heavy large pot over medium-high heat.
  • Add all mushrooms, garlic, basil, parsley, sage and thyme and sauté until mushrooms are tender and brown, about 15 minutes. Remove pot from heat. Season mixture to taste with salt and pepper.
  • Whisk eggs, cream, milk, 1/4 cup Parmesan, salt and pepper in large bowl to blend.
  • Add bread cubes; toss to coat. Let stand 15 minutes.
  • Stir in mushroom mixture.
  • Transfer to prepared dish. Sprinkle 2 tablespoons cheese over. Bake until pudding is brown and puffed, and set in center, about 1 hour. Serve warm.
  • Serves 6 as a side dish.
  • 90.2% would make this recipe again
  • I'm revisiting this recipe, made it and rated it as three forks two years ago. This time I believe it deserves a resounding four. First, I made half again as much because people love it and it makes great leftovers-reheating in the microwave works very well.
  • Second, I more than doubled the proportion of wild mushrooms, this time using a few ounces of oyster and shiitake, with lots of crimini and portobello. I think you can use any combination of wild mushrooms but it's important not to cut them up too small. You'll think they'll never fit in the baking dish when you start the saute but they cook way down.
  • Third, since I found the flavor a bit bland last time even after adding more of everything, this time I used all fresh herbs, tripled the equivalent amounts, and doubled the garlic. I also added four chopped fat shallots to the saute.
  • Fourth,I used fat-free half and half, quite rich enough, lots of pepper, and nine cups of day-old challah bread with the crust still on.
  • Fifth, I was very liberal with the cheese, this time using both freshly grated romano and asiago in the body of the bread pudding and sprinkled on top. I'll admit to at least three quarters of a cup of each but it could easily have been more.
  • Last, I didn't want to worry about coordinating the baking with the many other dishes I prepared for Christmas, so I baked the bread pudding the day before and reheated it, covered, for maybe forty minutes at 350.
  • This dish now ranks as amazing in my book. It's succulent and earthy with herbs and mushrooms, and the texture is both firm and spongy. It's a great vegetarian, but not vegan, main dish and the flavor just gets deeper and deeper the longer it sits.

Nutrition Facts : Calories 480.1, Fat 43.7, SaturatedFat 22.5, Cholesterol 274.5, Sodium 502, Carbohydrate 11.6, Fiber 2.1, Sugar 2.5, Protein 13.5

Sushma Bk
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This dish was okay, but I've had better. The flavor was a bit bland.


Shante Smith
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I love this recipe! It's a great way to use up leftover bread and it's always a hit with my family.


Julian Uribe
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This dish is a bit time-consuming to make, but it's worth the effort. It's a great way to impress your guests.


Mr Abdul raheem
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I made this for a brunch party and it was a big hit! Everyone loved the unique flavor of the wild mushrooms.


Kabiru Idris
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This was a great way to use up some leftover bread. It was also a delicious and easy breakfast.


Kor Bro
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I would recommend using a variety of wild mushrooms in this dish. It adds a lot of depth of flavor.


Shahrooz Nadeeem
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This dish is a bit pricey to make, but it's worth it for a special occasion.


Maher Aliye
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I love the combination of wild mushrooms and cheese in this dish. It's a great way to enjoy the flavors of the forest.


Rojina Rajbanshi
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This recipe is a keeper! I've made it several times and it always turns out perfectly.


Victoria Chidinma
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I made this for a potluck and it was a big hit! Everyone raved about it.


Dragbob
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This is a great recipe for a special occasion. It's a bit time-consuming, but it's worth the effort.


Floresa Baricuatro
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Not a fan. The texture was a bit mushy for my liking.


Bongani Vieh Malinga
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This was a great way to use up leftover bread. It was also a delicious and easy side dish.


Sharon Hatton
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Amazing! Everyone loved this dish. I will definitely be making it again.


Methuli Poni
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This dish was a bit too rich for my taste, but it was still very good. I would recommend using a lighter cheese next time.


Robert Gillham
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I've never made bread pudding before, but this recipe was easy to follow and turned out great! The wild mushrooms added a unique and delicious flavor.


Dostali khaskheli
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This mushroom bread pudding was a hit at our dinner party! The flavors were rich and savory, and the texture was perfect.