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Mushroom And Gruyere Bread Pudding

Courses: Side dish
Serves: 8 people

Recipe Ingredients

  Nonstick vegetable oil spray - as needed
2 tablespoons 30mlOlive oil
1 lb 454g / 16ozAssorted fresh mushrooms - thinly sliced
  = (such as crimini, button, and
  Stemmed shiitake)
1 cup 62g / 2.2ozChopped onion
1/2 cup 118mlDried porcini mushrooms - broken into pieces
  = (available at Italian markets,
  Specialty foods stores, and many
2 tablespoons 30mlChopped fresh tarragon
2   Garlic cloves - minced
1/4 cup 59mlMadeira
2 cups 474mlWhole milk
4 cups 792g / 27ozEggs (large)
1/2 teaspoon 2.5mlSalt
1/2 teaspoon 2.5mlFreshly-ground black pepper
12   White bread - crusts trimmed
3/4 cup 109g / 3.8ozGrated Gruyère cheese
3/4 cup 109g / 3.8ozFreshly-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.

Bon Appetit, November 2002


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