Mushroom and Gruyere Bread Pudding
- Ready In:
- 50mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
- vegetable oil cooking spray
- 2 tablespoons olive oil
- 1 lb assorted fresh mushrooms, thinly sliced (such as crimini, button, and stemmed shiitake)
- 1 cup chopped onion
- 1⁄2 cup dried porcini mushrooms
- 2 tablespoons chopped fresh tarragon
- 2 garlic cloves, minced
- 1⁄4 cup madeira wine
- 2 cups whole milk
- 4 large eggs
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 12 slices white bread, crusts trimmed
- 3⁄4 cup grated gruyere cheese
- 3⁄4 cup freshly grated parmesan cheese
directions
- Spray 13x9x2-inch glass baking dish with nonstick spray. Heat oil in large nonstick skillet over medium-high heat. Add fresh mushrooms and onion; sauté 3 minutes. Add dried porcini; sauté until mushrooms are brown, about 8 minutes. Mix in tarragon and garlic; season with salt and pepper. Transfer to medium bowl.
- Add Madeira to same skillet; boil until reduced by half, stirring, about 1 minute. Whisk milk and eggs in large bowl to blend. Whisk in Madeira, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
- Arrange 6 bread slices over bottom of prepared dish. Top with mushroom mixture, half of Gruyère, and half of Parmesan cheese. Cover with remaining 6 bread slices. Drizzle egg mixture over; press gently to submerge bread. Cover; chill at least 1 hour and up to 3 hours.
- Preheat oven to 350°F Sprinkle remaining Gruyère and Parmesan cheese over bread pudding. Bake uncovered until bread pudding puffs and top is golden brown, about 40 minutes.
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RECIPE SUBMITTED BY
southern chef in lo
white springs, FL
I have 6 children 4 boys and 2 girl,ilove to cook and try lots of different foods,my real name is Britt and i live in louisiana i like to collect recipes,cookbooks,dolls,and angels,i just started having a intrest in teacups and teapots,i also like amish rag dolls.