WILD MUSHROOM BREAD PUDDING
Provided by Molly O'Neill
Categories side dish
Time 2h45m
Yield Six to 8 servings
Number Of Ingredients 12
Steps:
- Place the stock in a saucepan over medium heat and reduce by half. Add the heavy cream and simmer until the mixture is reduced to 1 1/2 cups. Whisk the milk, eggs and 3/4 teaspoon of the salt together in a mixing bowl. Whisk in the reduced stock mixture and set aside.
- Melt the butter in a large skillet over medium heat. Add the shallots, garlic and thyme and saute until softened, about 5 minutes. Add the sliced mushrooms and cook until wilted, about 10 minutes. Season with the remaining 1/2 teaspoon of salt and pepper to taste.
- Line the bottom of an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan with a layer of bread slices. Top with half of the mushroom mixture. Repeat the layers and top with a third bread layer. Pour the egg mixture over the bread. Cover the pan with plastic wrap and refrigerate overnight.
- Preheat the oven to 350 degrees. Unwrap the dish and press the bread down into the liquid. Cover the pan with foil and place in a roasting pan. Pour enough boiling water into the roasting pan to come halfway up the sides of the loaf pan. Bake until the pudding is set and the top is puffed and browned, about 2 hours. The pudding can be made ahead and reheated. Cut into slices and serve warm.
Nutrition Facts : @context http, Calories 357, UnsaturatedFat 9 grams, Carbohydrate 28 grams, Fat 23 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 12 grams, Sodium 456 milligrams, Sugar 5 grams, TransFat 0 grams
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Crush Mayor
crush.mayor@yahoo.comThis bread pudding is a great make-ahead breakfast or brunch dish. I love that I can make it the night before and just pop it in the oven in the morning.
All types Of Vedio
v-a29@hotmail.comI made this recipe in a slow cooker and it turned out perfectly. So easy!
Kids Courriere
courriere53@aol.comI didn't have any wild mushrooms, so I used button mushrooms instead. It still turned out great!
David Gurrola
david-g@aol.comThe bread pudding was too mushy. I think I should have baked it for less time.
Dorcas doreen
doreen-dorcas@gmail.comThe bread pudding was too dry. I think I should have used more milk.
Shahzaib Shahid
s7@yahoo.comThis bread pudding was a little bland for my taste. I think I'll add some more spices next time.
Max Higgmont
max_h47@hotmail.comI followed the recipe exactly and the bread pudding turned out perfect. Thanks for sharing!
Ilze Van Zyl
i-zyl31@gmail.comThis recipe is a keeper! I'll definitely be making it again.
Camila Rudolf
camila_r39@yahoo.comI added some chopped walnuts to the recipe and it was delicious!
zerihun kebede
kzerihun30@hotmail.comThis bread pudding was a great way to use up leftover bread and mushrooms.
De light Michael
d.michael@yahoo.comI'm not usually a fan of bread pudding, but this recipe changed my mind. It was so moist and flavorful.
Hulkjr1983
hulkjr1983@gmail.comThis was the best bread pudding I've ever had. The wild mushrooms gave it a really unique and flavorful twist.
R result
r_r88@yahoo.comI made this recipe for a brunch party and it was a huge success. Everyone loved it!
Iv akter
a79@aol.comThis bread pudding was absolutely amazing! The combination of wild mushrooms, cheese, and bread was perfect.
Domingo Delgadillo
domingo-delgadillo29@aol.comI'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.
Raza Zahid
raza.z38@gmail.comThis wild mushroom bread pudding was a hit at our dinner party! The flavors were incredible, and the texture was perfect. I highly recommend this recipe.