I love mushrooms. I love them in soups, in risotto, in salads, in pasta, in spaghetti sauce, and definitely in bread pudding. I am a pretty big fan of bread pudding, too- Like Nordstrom’s Cafe’s White Chocolate Bread Pudding with a Raspberry Sauce. If you haven’t tried this…Go- right away. It will take you all the way to heaven, if just for the day. If you aren’t close to one, I am sorry but try making it!
Back to my savory Mushroom Bread Pudding- This is pretty heavenly as well! This is another one of my favorites that I found from Gourmet magazine when it was around. I do miss that magazine but there are Gourmet cookbooks out there with some of the compiled recipes of the magazine. I am not sure if this particular recipe is in them or not.
However, this dish is pretty simple and I like to serve it in individual ramekins. If you serve this with any type of red meat and have a little of the red meat juices around, this only adds to the wow of the dish. So, go ahead and serve this Mushroom Bread Pudding up with some Rib Roast or Beef Tenderloin this holiday season. Your guests will mistaken you for a 5 star chef! Always remember though, great cooking attracts repeat guests. This is a recipe to save if you want your guests coming back over because they will!
You will need:
Challah Loaf (cubed and toasted in oven for 10 minutes)
2 cups half and half
2 tablespoons Butter plus more for around pan or ramekins
1.5 lbs Mushrooms- cremini, oyster, and/or chanterelle
1/2 cup shallots
2 cloves of minced garlic
1/2 cup chopped parsley
1/2 cup parmesan
Cook your butter, shallots, and mushrooms until most of liquid has evaporated. Add in parsley, garlic, salt and pepper. Put aside. In another large bowl mix half and half, eggs, and cheese with some salt and pepper. Soak your bread crumbs and mushrooms in the egg mixture for around 10 minutes in large bowl. Fill your pan or ramekins that have been buttered to keep from pudding from sticking and bake in a 350 degree oven for 45 minutes if in a large pan or 30 minutes in ramekins. Always check timing though because every oven is different.
I think I will have a glass of Pinot Grigio to go with this dish…heavinly! Here’s to comfort food!