Wild Mushroom Bread Pudding
Savory wild mushrooms take center stage in this rich bread pudding. Use a blend of whatever fresh seasonal mushrooms you like in this dish- hen of the woods, king oyster, porcini, shiitake, and portobello mushrooms also work well. Depending on the variety of mushrooms you choose to use, you may want to buy a few extra ounces, as you will likely trim away a fair amount while preparing the mushrooms for cooking (stems, root ends, and any other tough or woody bits should be discarded).
- 4 cups (1/2-inch) fresh bread cubes (preferably brioche or challah; about 5 oz.)
- 1½ lbs. mixed fresh wild mushrooms (chanterelle, cremini, and oyster), trimmed
- ½ cup finely chopped shallots
- 2 tablespoons unsalted butter
- ½ cup finely chopped flat-leaf parsley
- 2 large garlic cloves, finely chopped
- 2 cups half-and-half
- 4 large eggs
- ½ cup grated Parmigiano-Reggiano
Equipment: 8 (6-ounce) ramekins
- Preheat oven to 350° F with rack in middle.
- Bake bread cubes in 1 layer in a large shallow baking pan until golden-brown, about 10 minutes.
- Tear or cut mushrooms lengthwise into 1/4-inch-thick pieces.
- Cook shallot in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until beginning to soften, about 3 minutes.
- Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until liquid mushrooms give off has evaporated, about 15 minutes. Add parsley and garlic and cook, stirring, 2 minutes. Remove from heat.
- Whisk together half-and-half, eggs, cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
- Stir in mushrooms and bread cubes until coated well and let stand 10 minutes for bread to absorb some of egg mixture.
- Meanwhile, butter ramekins, then put a round of parchment in bottom of each and butter parchment.
- Spoon mixture into ramekins and bake on a baking sheet until firm to the touch, 30 to 35 minutes.
- Unmold puddings and discard parchment.
Makes 8 servings
• Mushroom bread pudding can be baked in a buttered 2-quart shallow baking dish (not lined with parchment; do not unmold pudding from baking dish).
• Bread cubes can be baked 1 day ahead and cooled, then kept in an airtight container at room temperature.
• Pudding can be assembled (but not baked) 2 hours ahead and chilled, covered.
last updated August 17, 2023