Best 2 Mushroom Bread Pudding Nyt Recipes

Indulge in the savory goodness of Mushroom Bread Pudding, a delightful dish that combines the comforting flavors of bread pudding with the earthy charm of mushrooms. This versatile dish can be enjoyed as a hearty breakfast, a savory lunch, or a comforting dinner. With three variations to choose from, there's a perfect recipe for every occasion. The Classic Mushroom Bread Pudding is a timeless recipe that showcases the harmonious blend of mushrooms, onions, and herbs, enveloped in a custard-soaked bread mixture. For a vegetarian twist, try the Roasted Vegetable and Mushroom Bread Pudding, where roasted vegetables add a vibrant array of flavors and colors. And for a touch of elegance, the Goat Cheese and Mushroom Bread Pudding tantalizes the taste buds with its creamy goat cheese and nutty風味. No matter your preference, each recipe promises a delightful culinary experience that will leave you craving for more.

Let's cook with our recipes!

MUSHROOM BREAD PUDDING

Mushroom Bread Pudding image

Wonderful served as a brunch centerpiece or as a holiday side, this rich vegetarian casserole can be assembled in advance, refrigerated overnight, then baked just before serving. You could certainly prepare it day-of and let the bread soak for 15 minutes before baking, but allowing it to sit overnight will make it more tender. Delicate brioche is the ideal bread for this pudding, and it is available in most supermarkets, often in the form of hamburger rolls, which are a good size and shape for this dish. Challah is also a good option, but it's a bit denser, so it may take more than 15 minutes for it to soak up the custard.

Provided by Susan Spungen

Categories brunch, dinner, lunch, casseroles, custards and puddings, vegetables, main course, side dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 17

Ingredients

1 ounce dried porcini mushrooms
1 tablespoon olive oil
2 tablespoons unsalted butter, plus more for greasing the pan
1/2 pound mixed fresh mushrooms, such as cremini or shiitake, trimmed and sliced 1/4-inch thick
8 fresh sage leaves, thinly sliced, plus more for garnish, if desired
2 small shallots, halved and thinly sliced
2 tablespoons cognac (optional)
2 teaspoons kosher salt, plus more to taste
Black pepper
3 large leeks, white and pale green parts only, halved lengthwise, thinly sliced and well washed
6 large eggs
1 1/2 cups heavy cream
1 1/2 cups whole milk
1/4 teaspoon ground cayenne
2 ounces grated Gruyère (about 1 cup)
12 ounces brioche (or 4 to 6 large brioche buns), cut into 1/2-inch thick slices
1 ounce finely grated Parmesan (about 1/2 cup)

Steps:

Boil 1 cup of water in a small saucepan. Add the dried porcini mushrooms and soak until softened, about 15 minutes. Using a slotted spoon, transfer the mushrooms to a cutting board and finely chop; set aside. Carefully pour remaining mushroom liquid into a large bowl, leaving any grit behind.
In a large (12-inch) skillet, heat 1 tablespoon oil and 1 tablespoon butter over high. Add fresh mushrooms and cook, stirring occasionally, until browned, about 8 minutes. Lower heat to medium. Add sage, shallots and chopped porcini, and cook, stirring, until shallot is translucent, 3 to 4 minutes. Add cognac, if using, season to taste with salt and pepper and cook, stirring, 1 minute more. Transfer to a plate.
In the same pan, melt 1 tablespoon butter over medium heat. Add the leeks and a big pinch of salt and cook, stirring, until wilted, 5 to 7 minutes. Return the mushroom mixture to the pan and stir to combine with the leeks. Remove from heat.
Add eggs to the large bowl with the mushroom liquid, and whisk to blend. Add cream, milk, cayenne, 1½ teaspoons salt and plenty of black pepper. Whisk thoroughly to combine, then add the Gruyère.
Grease the bottom and sides of a 9-by-13-inch baking dish with butter, then add about 1/4 of the fresh mushroom mixture and arrange in an even layer. Arrange the bread slices on top in an overlapping pattern. Sprinkle the remaining mushroom mixture over top, tucking it in between the bread slices. Ladle the custard mixture over top, evenly distributing the cheese. Refrigerate, covered, overnight (see Tip).
When ready to cook, remove the dish from the refrigerator about 30 minutes before baking. Heat the oven to 350 degrees. Top the pudding with Parmesan and bake for 40 to 45 minutes until set in the center (it may puff a bit). Run it under the broiler for 2 to 3 minutes to brown the top, watching carefully. Let sit 10 minutes, then serve warm, topped with additional sage if desired.

MUSHROOM AND LEEK BREAD PUDDING

Mushroom and Leek Bread Pudding image

Provided by Ina Garten

Time 2h15m

Yield 8 to 10 servings

Number Of Ingredients 14

Ingredients

6 cups (1/2-inch-diced) bread cubes from a rustic country loaf, crusts removed
2 tablespoons good olive oil
1 tablespoons unsalted butter
2 ounces pancetta, small-diced
4 cups sliced leeks, white and light green parts (4 leeks)
1 1/2 pounds cremini mushrooms, stems trimmed and 1/4-inch-sliced
1 tablespoon chopped fresh tarragon leaves
1/4 cup medium or dry sherry
Kosher salt and freshly ground black pepper
1/3 cup minced fresh flat-leaf parsley
4 extra-large eggs
1 1/2 cups heavy cream
1 cup chicken stock, preferably homemade
1 1/2 cups grated Gruyere cheese (6 ounces), divided

Steps:

Preheat the oven to 350 degrees F. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside.
Meanwhile, heat the oil and butter in a large (12-inch) saute pan over medium heat. Add the pancetta and cook for 5 minutes, until starting to brown. Stir in the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender. Stir in the mushrooms, tarragon, sherry, 1 tablespoon salt and 11/2 teaspoons pepper and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley.
In a large mixing bowl, whisk together the eggs, cream, chicken stock and 1 cup of the Gruyere. Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid. Stir well and pour into a 2 1/2-to-3-quart gratin dish (13 x 9 x 2 inches). Sprinkle with the remaining 1/2 cup Gruyere and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.

Tips:

Use a variety of mushrooms. This will give your bread pudding a more complex flavor. Some good choices include cremini, shiitake, and oyster mushrooms.
Don't overcook the mushrooms. They should be tender but still have a bit of a bite to them.
Use a good quality bread. A sturdy bread like a baguette or challah will hold up better in the bread pudding.
Don't skimp on the custard. The custard is what makes bread pudding so rich and decadent. Make sure to use plenty of eggs, milk, and cream.
Bake the bread pudding until it is set in the center. This can take anywhere from 30 to 45 minutes.
Serve the bread pudding warm or at room temperature. It can be topped with whipped cream, ice cream, or fresh berries.

Conclusion:

Mushroom bread pudding is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. With its savory flavors and creamy texture, it is sure to please everyone at the table. So next time you're looking for a new way to use up your leftover bread, give mushroom bread pudding a try.