Mushroom Bread Pudding

Recipe Ingredients

3		Garlic cloves - smashed (medium)
1/3 cup	78ml	Olive oil
1/2 oz	14g	Dried porcini mushrooms
1/2 cup	118ml	Boiling water
1 lb	454g / 16oz	White bread slices
2 lbs	908g / 32oz	Leeks - chopped (small)
1/2 lb	227g / 8oz	Mushroom pieces
4 oz	113g	Shiitake mushroom - (caps only), diced
2 cups	474ml	Chicken stock
1 section		Thyme
1		Bay leaf
1 1/2 cups	355ml	Heavy cream
4 cups	792g / 27oz	Eggs (large)
2 tablespoons	30ml	Unsalted butter - melted

Recipe Instructions

in small bowl combine smashed garlic and olive oil and let stand for 1 hr. soak dried porchini in the boiling water until soft (c. 30 minutes.) drain and reserve liquid. preheat oven to 400? and lightly brush bread slices w/ all but 1 Tbs of butter and reserving the garlic. toast for c. 15 minutes. then rub w/ reserved garlic cloves.

lower oven to 375?. In a large heavy skillet (cast iron preferred) heat the remaining garlic oil, add leeks, and cover over moderate heat stirring occasionally until softened. Add the shitake and white and porchini mushrooms and season w/ salt and pepper. cook for c. 7 minutes. or until mushrooms are tender. add chicken stock and porchini juices (do not add grit from bottom of juices) and cream and simmer gently for 5 minutes.

In a separate bowl lightly whisk together the eggs then gradually add mushroom cream. then strain off the liquid reserving it for later use.

Generously grease a large oval gratin or glass bowl.

Tear the garlic rubbed toasts into 1/2 inch bits and transfer half of them to the bowl.

pour half of the mushroom cream over the top of bread and stir until soaked.

spoon the mushroom leek mixture over the bread and the remaining bread bits to the remaining cream mixture. and sirr until soaked. spoon over top of mushroom leek layer.

Brush top of bread pudding w/ the melted butter and bake in upper third of oven for c. 30 minutes. or until knife inserted in center is hot to the touch.

heat the broiler and broil for 2 minutes. until well browned on top.

Source:
Food and Wine Magazine November 94

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