← Back to Search Results
baking, sauteeing
Wild Mushroom Bread Pudding Recipe-1767

Photo by:
Comments: 0
 

Recipe

Yield: Serves 6–8

Ingredients

  • 1 pound (about 4½ cups) assorted wild mushrooms (preferably a combination of cremini, portabello, and porcini)
  • 1¼ cups rich chicken or turkey stock
  • 1¼ cups heavy cream
  • 4 large eggs
  • 1 cup milk
  • 4 tablespoons (½ stick) unsalted butter
  • ¼ cup minced shallots
  • 1 garlic clove, minced
  • 1½ teaspoons chopped fresh thyme
  • Salt and freshly ground pepper, to taste
  • 1 small loaf day-old brioche, crust removed, cut into ¾-inch-thick slices and toasted

Directions

Clean the mushrooms with a mushroom brush or paper toweling. Cut off the stems and reserve. Slice the mushroom caps.

In a heavy saucepan, boil the stock and mushroom stems over medium heat until reduced by half, about 10 minutes. Add the heavy cream and cook until reduced to 1½ cups, about 15 minutes Strain.

In a large bowl, whisk the eggs, then gradually whisk in the milk. Slowly whisk in the hot stock mixture and set aside.

In a large skillet, melt 3 tablespoons butter over medium low heat. Add the shallots and garlic and sauté until translucent, about 5 minutes. Add the sliced mushrooms and thyme. Sauté until the mushrooms are lightly browned and their released liquid evaporates, about 10 minutes. Season with salt and pepper.

Use the remaining 1 tablespoon butter to lightly grease an 8½ x 14½-inch loaf pan.

Line the bottom with a layer of the toasted bread slices. Scoop in half of the mushroom mixture. Cover with another layer of brioche slices, then add the remaining mushroom mixture. Cover with third layer of brioche and slowly pour the egg mixture over all Cover with plastic wrap and refrigerate overnight.

Preheat the oven to 350°F. Unwrap the loaf pan and press the bread down into the liquid. Cover the pan with aluminum foil and place in a roasting pan. Pour enough boiling water into the pan to come halfway up the sides of the loaf pan. Bake for about 2 hours until the pudding is set and the top is puffed and browned. (The pudding can be made ahead and reheated.) Cut into slices and serve warm.


© 1997 Christopher Idone
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings and 1/8 teaspoon added salt per serving.

468kcal (23%)
758mg (32%)
42g
4g
28g (43%)
0g
15g (74%)
8g
2g
212mg (71%)
4g
14g
32mg
530mg
298mcg RAE (10%)
1mg (2%)
152mg (15%)
5mg (26%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
in-the-kitchen-with-david In the Kitchen with David
by David Venable
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
the-provence-cookbook The Provence Cookbook
by Patricia Wells
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
spice Spice
by Ana Sortun
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
food-to-live-by Food to Live By
by Myra Goodman
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?