Wild Mushroom Bread Pudding

Wild Mushroom Bread Pudding
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7 users rated this recipe an average rating of 4.0
Makes:
8 servings
Prep:
30 mins
Bake:
35 mins 325°F
Chill:
2 hrs to 24 hrs
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Wild Mushroom Bread Pudding

Ingredients
3
cups sliced assorted fresh wild mushrooms (such as cremini, portobello, chanterelle, and/or stemmed shiitake or oyster) (8 ounces)
2
medium shallots, sliced (1/4 cup)
3
2
tablespoons olive oil
1/4
cup dry sherry or dry white wine
8
ounces rosemary or onion focaccia, cut into 1-inch pieces (about 6 cups)
4
eggs, lightly beaten
2
cups half-and-half or light cream
1
cup shredded Gruyere cheese (4 ounces)
1
tablespoon snipped fresh thyme
1
tablespoon snipped fresh rosemary
1/2
teaspoon salt
1/2
teaspoon coarsely ground black pepper

Directions

  1. Grease eight 10-ounce individual casseroles; set aside. In a large skillet, cook mushrooms, shallots, and garlic in hot oil over medium heat about 5 minutes or until tender. Carefully add sherry. Simmer, uncovered, until liquid is nearly evaporated. Transfer mixture to a large bowl. Stir in focaccia pieces.
  2. In a medium bowl, combine eggs, half-and-half, cheese, thyme, rosemary, salt, and pepper. Pour egg mixture over focaccia mixture, pressing with a wooden spoon to moisten all of the bread.
  3. Divide mixture among the prepared casseroles. Cover and chill for 2 to 24 hours.
  4. Preheat oven to 325 degrees F. Bake, uncovered, for 35 to 40 minutes or until a knife inserted near the centers comes out clean. Makes 8 servings.

Nutrition Facts

(Wild Mushroom Bread Pudding)
    Per serving:
  • 289 kcal cal.,
  • 18 g fat
  • (8 g sat. fat,
  • 1 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 146 mg chol.,
  • 366 mg sodium,
  • 18 g carb.,
  • 1 g fiber,
  • 1 g sugar,
  • 13 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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