Emeril's Savory Wild Mushroom Bread Pudding

Recipe Ingredients

2 teaspoons	10ml	Vegetable oil
1 cup	62g / 2.2oz	Sliced yellow onions
10 oz	284g	Assorted wild mushrooms
		= (such as oyster, shitake, chanterelles,
		Wood ear, or porcini)
1 teaspoon	5ml	Minced garlic
3 teaspoons	15ml	Essence
		= (see Bayou Blast recipe)
1 1/2 teaspoons	7.5ml	Salt
1 teaspoon	5ml	Freshly-ground black pepper
1/4 cup	59ml	Lager beer
5 cups	990g / 34oz	Eggs (large)
3 cups	711ml	Heavy cream
1/4 cup	59ml	Molasses
1 1/2 teaspoons	7.5ml	Worcestershire sauce
1 teaspoon	5ml	Minced fresh thyme
3/4 cup	109g / 3.8oz	Grated Gouda cheese
3/4 cup	109g / 3.8oz	Grated white cheddar cheese
3/4 lb	340g / 11oz	Stale white bread - cut into 1" cubes
1 teaspoon	5ml	Unsalted butter
1 tablespoon	15ml	Plain bread crumbs

Recipe Instructions

Heat the oil in a large, deep skillet over high heat. Add the onions and cook until golden brown and tender, 5 minutes. Add the mushrooms, 1/2 teaspoon of the garlic, 1 1/2 teaspoons of the Essence, 1 teaspoon of the salt, and 3/4 teaspoon of the pepper, and cook, stirring, until the mushrooms are tender and have given off their liquid, about 5 minutes. Add the beer and cook, stirring, to deglaze the pan and until the mixture is almost dry, 1 to 2 minutes. Remove from the heat and let cool.

In a large bowl, combine the eggs, cream, molasses, Worcestershire sauce, thyme, remaining 1 1/2 teaspoons of Essence, remaining 1/2 teaspoon of salt, and remaining 1/4 teaspoon of pepper, and whisk well to combine. Add the mushroom mixture and cheeses and stir well. Add the bread cubes and let sit until the bread has absorbed the liquid, 2 hours, stirring occasionally.

Preheat the oven to 350 degrees.

Butter a 9- by 13-inch baking dish with the butter. Add the bread crumbs, shaking to cover the bottom evenly. Pour the bread pudding mixture into the prepared pan and cover with aluminum foil. Bake for 1 hour and uncover. Continue baking until risen and firm in the center, and golden brown, 20 to 30 minutes. Remove from the oven and cool slightly before serving.

This recipe yields 6 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2C13) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.