FOR THOSE  WHO ATTENDED OUR HOLIDAY OPEN HOUSE, THE RECIPE FOR 

MUSHROOOM BREAD PUDDING. 


Mushroom Gruyere Bread Pudding

Courtesy of Chef Alyssa WIlhite

1lb. Mushrooms, cleaned, stemmed and sliced

½ C. Unsalted Butter, divided

2T. Olive Oil

1 Shallot, peeled and minced

Kosher Salt

Freshly Ground Black Pepper

2 T. Fresh Thyme

¼ C. Dry Sherry

1 Lg. Loaf French Bread, cubed and left to stale

2 C. Whole Milk

2 C. Heavy Cream

6 Eggs, beaten

8oz.  Gruyere Cheese, finely shredded

Heat oil and 4T butter in a large skillet over medium high heat. Add mushrooms and sauté until golden brown, about 10-15 minutes. Season with kosher salt and pepper. Add shallots and thyme; cook another 3-5 minutes. Deglaze pan with sherry and remove from heat, let cool.

Heat oven to 375 degrees.

Butter a large casserole or lasagna dish.

Melt remaining 4T butter. Combine milk, cream, eggs and melted butter in a large bowl. Season well with salt and pepper. Fold in cubes bread and mushrooms. Let soak for 20-30 minutes, stirring occasionally until bread has absorbed liquids. Stir in cheese then pour into prepared pan. Bake 35-45 minutes, until set and golden brown. Let cool slightly before serving.


 
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