Mushroom And Gruyere Bread Pudding

Recipe Ingredients

		Nonstick vegetable oil spray - as needed
2 tablespoons	30ml	Olive oil
1 lb	454g / 16oz	Assorted fresh mushrooms - thinly sliced
		= (such as crimini, button, and
		Stemmed shiitake)
1 cup	62g / 2.2oz	Chopped onion
1/2 cup	118ml	Dried porcini mushrooms - broken into pieces
		= (available at Italian markets,
		Specialty foods stores, and many
		Supermarkets)
2 tablespoons	30ml	Chopped fresh tarragon
2		Garlic cloves - minced
1/4 cup	59ml	Madeira
2 cups	474ml	Whole milk
4 cups	792g / 27oz	Eggs (large)
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
12		White bread - crusts trimmed
3/4 cup	109g / 3.8oz	Grated Gruyère cheese
3/4 cup	109g / 3.8oz	Freshly-grated Parmesan cheese

Recipe Instructions

Spray 13- by 9- by 2-inch glass baking dish with nonstick spray. Heat oil in large nonstick skillet over medium-high heat. Add fresh mushrooms and onion; saute 3 minutes. Add dried porcini; saute 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 degrees. Sprinkle remaining Gruyère and Parmesan cheese over bread pudding. Bake uncovered until bread pudding puffs and top is golden brown, about 40 minutes.

This recipe yields 8 servings. Per serving: calories, 285; total fat, 15 g; saturated fat, 6 g; cholesterol, 134 mg.

Source:
Bon Appetit, November 2002

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