MUSHROOM BREAD PUDDING
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
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.
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Prince Nahid
[email protected]This mushroom bread pudding is a great make-ahead dish. I made it the night before a party and it was even better the next day. The bread pudding was moist and flavorful, and the mushrooms added a nice savory flavor. I will definitely be making this
Abdull Goffar
[email protected]This mushroom bread pudding was a hit at my dinner party! I used a mix of cremini and shiitake mushrooms, and I added some chopped fresh rosemary to the bread pudding mixture. It was a delicious and elegant dish that was perfect for a special occasio
Daniella chehade
[email protected]I made this mushroom bread pudding for my family and they loved it! It was a great way to use up some leftover bread and mushrooms. The bread pudding was moist and flavorful, and the mushrooms added a nice savory flavor. I will definitely be making t
Shirin Akhtar
[email protected]This mushroom bread pudding is a great way to use up leftover bread and mushrooms. It's also a delicious and easy dish to make. I like to add some chopped fresh herbs, such as thyme or rosemary, to the bread pudding mixture. It adds a nice flavor and
My Love
[email protected]I've made this mushroom bread pudding several times and it's always a hit! I like to use a variety of mushrooms, such as cremini, oyster, and shiitake. I also add some chopped fresh herbs, such as thyme or rosemary. It's a delicious and versatile dis
Maite Rosales
[email protected]This mushroom bread pudding is a great make-ahead dish. I made it the night before a party and it was even better the next day. The bread pudding was moist and flavorful, and the mushrooms added a nice savory flavor. I will definitely be making this
Sami Awan
[email protected]This mushroom bread pudding was a hit at my dinner party! I used a mix of cremini and shiitake mushrooms, and I added some chopped fresh rosemary to the bread pudding mixture. It was a delicious and elegant dish that was perfect for a special occasio
Charles Okumu
[email protected]I made this mushroom bread pudding for my family and they loved it! It was a great way to use up some leftover bread and mushrooms. The bread pudding was moist and flavorful, and the mushrooms added a nice savory flavor. I will definitely be making t
Yaseen Barakat
[email protected]This mushroom bread pudding is a great way to use up leftover bread and mushrooms. It's also a delicious and easy dish to make. I like to add some chopped fresh herbs, such as thyme or rosemary, to the bread pudding mixture. It adds a nice flavor and
Jon Peters
[email protected]I've made this mushroom bread pudding several times and it's always a hit! I like to use a variety of mushrooms, such as cremini, oyster, and shiitake. I also add some chopped fresh herbs, such as thyme or rosemary. It's a delicious and versatile dis
Assumpter khevali
[email protected]This mushroom bread pudding is a great make-ahead dish. I made it the night before a party and it was even better the next day. The bread pudding was moist and flavorful, and the mushrooms added a nice savory flavor. I will definitely be making this
Imran Bhatti302
[email protected]This mushroom bread pudding was a hit at my dinner party! I used a mix of cremini and shiitake mushrooms, and I added some chopped fresh rosemary to the bread pudding mixture. It was a delicious and elegant dish that was perfect for a special occasio
Aideth Munoz
[email protected]I made this mushroom bread pudding for my family and they loved it! It was a great way to use up some leftover bread and mushrooms. The bread pudding was moist and flavorful, and the mushrooms added a nice savory flavor. I will definitely be making t
Sajawal Sajawal
[email protected]This mushroom bread pudding is a great way to use up leftover bread. It's also a delicious and easy dish to make. I used a variety of mushrooms, including cremini, oyster, and shiitake. The bread pudding was moist and flavorful, and the mushrooms add
Haris Durrani
[email protected]This was so good! I made it for a brunch party and everyone raved about it. I used a mix of cremini and oyster mushrooms, and I added some chopped fresh thyme to the bread pudding mixture. It was a perfect combination of flavors and textures.
Jamie Mosley
[email protected]I've made this mushroom bread pudding several times and it's always a hit! My modifications are using 2% milk, lite butter and using Worcestershire sauce in the sautéed mushroom mixture. It's a crowd-pleaser!
Elizabeth Waweru
[email protected]This mushroom bread pudding was amazing! I made it for my family and they loved it. The bread pudding was moist and flavorful, and the mushrooms added a nice savory flavor. I will definitely be making this again.