1/3 Photos of Wild-Mushroom Bread Pudding
1 hr 30 mins
Bon Appétit R.S.V.P. December 1997 The Barrington County Bistro, Barrington Hills IL
My Private Note
Units: US | Metric
- 44.37 ml olive oil
- 170.09 g shiitake mushrooms, stemmed, caps thickly sliced
- 170.09 g oyster mushrooms, thickly sliced
- 170.09 g cremini mushrooms, thickly sliced
- 2 portabella mushrooms, stems and gills removed, caps thickly sliced
- 19.71 ml chopped garlic
- 14.79 ml fresh basil, chopped
- 14.79 ml fresh parsley, chopped
- 4.92 ml dried rubbed sage
- 4.92 ml dried thyme
- 5 large eggs
- 473.18 ml whipping cream
- 236.59 ml milk (do not use low-fat or nonfat)
- 59.14 ml freshly grated parmesan cheese, plus
- 29.58 ml freshly grated parmesan cheese
- 3.69 ml salt
- 2.46 ml ground pepper
- 1419.54 ml crustless day-old French bread, cut in 1-inch cubes
- 1Preheat oven to 350°F.
- 2Lightly butter 8 x 8 x 2-inch glass baking dish.
- 3Heat oil in heavy large pot over medium-high heat.
- 4Add all mushrooms, garlic, basil, parsley, sage and thyme and sauté until mushrooms are tender and brown, about 15 minutes. Remove pot from heat. Season mixture to taste with salt and pepper.
- 5Whisk eggs, cream, milk, 1/4 cup Parmesan, salt and pepper in large bowl to blend.
- 6Add bread cubes; toss to coat. Let stand 15 minutes.
- 7Stir in mushroom mixture.
- 8Transfer to prepared dish. Sprinkle 2 tablespoons cheese over. Bake until pudding is brown and puffed, and set in center, about 1 hour. Serve warm.
- 9Serves 6 as a side dish.
- 1090.2% would make this recipe again
- 11I'm revisiting this recipe, made it and rated it as three forks two years ago. This time I believe it deserves a resounding four. First, I made half again as much because people love it and it makes great leftovers-reheating in the microwave works very well.
- 12Second, I more than doubled the proportion of wild mushrooms, this time using a few ounces of oyster and shiitake, with lots of crimini and portobello. I think you can use any combination of wild mushrooms but it's important not to cut them up too small. You'll think they'll never fit in the baking dish when you start the saute but they cook way down.
- 13Third, since I found the flavor a bit bland last time even after adding more of everything, this time I used all fresh herbs, tripled the equivalent amounts, and doubled the garlic. I also added four chopped fat shallots to the saute.
- 14Fourth,I used fat-free half and half, quite rich enough, lots of pepper, and nine cups of day-old challah bread with the crust still on.
- 15Fifth, I was very liberal with the cheese, this time using both freshly grated romano and asiago in the body of the bread pudding and sprinkled on top. I'll admit to at least three quarters of a cup of each but it could easily have been more.
- 16Last, I didn't want to worry about coordinating the baking with the many other dishes I prepared for Christmas, so I baked the bread pudding the day before and reheated it, covered, for maybe forty minutes at 350.
- 17This dish now ranks as amazing in my book. It's succulent and earthy with herbs and mushrooms, and the texture is both firm and spongy. It's a great vegetarian, but not vegan, main dish and the flavor just gets deeper and deeper the longer it sits.
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Nutritional Facts for Wild-Mushroom Bread Pudding
Serving Size: 1 (291 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 480.1
- Calories from Fat 392
- Total Fat 43.6 g
- Saturated Fat 22.5 g
- Cholesterol 274.5 mg
- Sodium 502.0 mg
- Total Carbohydrate 11.6 g
- Dietary Fiber 2.1 g
- Sugars 2.5 g
- Protein 13.5 g
The following items or measurements are not included:
day-old French bread