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Wild Mushroom Bread Pudding Recipe

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This recipe for Wild Mushroom Bread Pudding is from It's About Thyme, Again, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 c sliced assorted fresh wild mushrooms (such as cremini, portobello, chanterelle, and or stemmed shitake or oyster. ( 8 oz)
2 medium shallots, sliced
3 cloves garlic minced
2 T olive oil
1/4 c dry sherry or dry white wine
8 oz. rosemary or onion focaccia, cut into 1-inch pieces
(about 6 cups)
4 eggs. lightly beaten
2 c 1/2&1/2 or light cream
1 c shredded Gruyere cheese (4 oz)
1 T snipped fresh thyme
1 T snipped fresh rosemary
1/2 t salt
1/2 t coarsely ground black pepper
Directions:
Directions:
Grease eight 10-oz individual casseroles, or one large one; 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.

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 the bread.

Divide mixture among the prepared casseroles. Cover and chill for 2 to 24 hours.

Preheat oven to 325 degrees F. Bake, uncovered, for 35 to 40 minutes or until a knife inserted near the center comes out clean.
Number Of Servings:
Number Of Servings:
8 servings
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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