Savory Chanterelle Bread Pudding

Submitted by DrGaellon

"Adapted from a recipe by Kathy Casey at Al Dente. http://bit.ly/aTVuQZ"

 

• Ready In: 1hr 20mins
• Ingredients: 14
• Serves: 6-8

ingredients

• 1 tablespoon olive oil or 1 tablespoon butter
• 2 cups cleaned and sliced chanterelle mushrooms (about 10 ounces)
• 1⁄2 cup diced onion
• 1⁄3 cup diced celery
• 1 tablespoon minced fresh garlic
• 4 cups bread cubes (1-inch cubes of firm, rustic French- or Italian-style bread)
• 1 1⁄2 tablespoons minced fresh sage
• 1 tablespoon minced fresh thyme or 1 tablespoon lemon thyme
• 1 1⁄2 teaspoons salt
• 1⁄4 teaspoon black pepper
• 1 1⁄2 cups half-and-half
• 1 1⁄2 cups milk
• 2 eggs
• 2 egg yolks

directions

1. Preheat oven to 325°F.
2. In a large skillet, heat oil over medium-high heat until shimmering. Saute mushrooms and onion in oil until about 3/4 done, 3-4 minutes. Add celery and cook another 1-2 minutes. Add garlic and cook another 30 seconds, until fragrant. Remove from heat.
3. Toss bread cubes with mushroom mixture, herbs, salt and pepper.
4. Whisk together half-and-half, milk, eggs and egg yolks. Pour over bread and mushrooms, and toss to combine.
5. Butter a 6 qt glass or ceramic baking dish, or spray with non-stick spray. Pour bread pudding into dish, leveling off the top. Bake in preheated oven 50-60 minutes, until the center is barely set. (Do not overcook, or the custard will scramble.).