WILD MUSHROOM BREAD PUDDING

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Wild Mushroom Bread Pudding image

Provided by Tyler Florence

Categories     side-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 12

1 1/3 cup heavy cream
4 eggs
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 loaf crusty Italian bread, cubed
3 tablespoons unsalted butter, plus more for buttering baking dish
2 shallots, sliced
4 pounds mixed wild mushrooms, cleaned and sliced
3 tablespoons chopped chives
3 tablespoons fresh thyme leaves
3 tablespoons fresh rosemary leaves
4 tablespoons grated Parmesan, plus more to top

Steps:

  • Preheat oven to 350 degrees F.
  • On a sheet pan put cubed bread. Toast it in the oven until golden brown, about 5 minutes.
  • In a large saute pan melt the butter and saute the shallots until just wilted. Add the mushrooms and saute until browned, about 6 minutes. Remove from heat and reserve.
  • In a large bowl make custard, whisk together the cream with the eggs and season with the salt and pepper.
  • Add toasted bread cubes along with the chives, thyme and rosemary to the egg mixture. Stir in the sauteed mushrooms and mix in the grated Parmesan.
  • Transfer the mixture to a 9 by 13-inch baking dish, top with more grated Parmesan, to taste.
  • Bake for 45 minutes or until the top is golden brown and the custard is set.

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