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.
