MUSHROOM AND GRUYERE BREAD PUDDING

Mushroom and Gruyere Bread Pudding image

Provided by southern chef in lo

Categories Cheese

Time 50m

Yield 8 serving(s)

Number Of Ingredients 15

Previous Next

vegetable oil cooking spray
2 tablespoons olive oil
1 lb assorted fresh mushrooms, thinly sliced (such as crimini, button, and stemmed shiitake)
1 cup chopped onion
1/2 cup dried porcini mushrooms
2 tablespoons chopped fresh tarragon
2 garlic cloves, minced
1/4 cup madeira wine
2 cups whole milk
4 large eggs
1/2 teaspoon salt
1/2 teaspoon ground black pepper
12 slices white bread, crusts trimmed
3/4 cup grated gruyere cheese
3/4 cup freshly grated parmesan cheese

Steps:

Spray 13x9x2-inch glass baking dish with nonstick spray. Heat oil in large nonstick skillet over medium-high heat. Add fresh mushrooms and onion; sauté 3 minutes. Add dried porcini; sauté until mushrooms are brown, about 8 minutes. Mix in tarragon and garlic; season with salt and pepper. Transfer to medium bowl.
Add Madeira to same skillet; boil until reduced by half, stirring, about 1 minute. Whisk milk and eggs in large bowl to blend. Whisk in Madeira, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
Arrange 6 bread slices over bottom of prepared dish. Top with mushroom mixture, half of Gruyère, and half of Parmesan cheese. Cover with remaining 6 bread slices. Drizzle egg mixture over; press gently to submerge bread. Cover; chill at least 1 hour and up to 3 hours.
Preheat oven to 350°F Sprinkle remaining Gruyère and Parmesan cheese over bread pudding. Bake uncovered until bread pudding puffs and top is golden brown, about 40 minutes.

Nutrition Facts : Calories 317.3, Fat 15.3, SaturatedFat 6.2, Cholesterol 131.2, Sodium 642.3, Carbohydrate 27.4, Fiber 1.9, Sugar 7, Protein 16.9