Chanterelle Bread Pudding
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Chanterelle Bread Pudding
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Adapted from Epicurious.
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Ingredients
- 4 cups fresh bread cubes (1 inch cube, preferably challah or brioche)
- 1 pound fresh chanterelle mushrooms
- ¼ pound fresh cremini mushrooms, stems trimmed
- ¼ pound fresh shiitake mushrooms, stems trimmed
- ½ cup finely chopped shallot
- 2 tablespoons unsalted butter
- kosher salt
- freshly ground black pepper
- ½ cup finely chopped Italian flat-leaf parsley
- 3 garlic gloves, finely chopped
- 2 ½ cups half and half
- 4 large eggs
- ½ cup grated Parmiagiano-Reggiano, plus more for topping
- Whole Italian flat-leaf parsley leaves, for garnish
Instructions
- Preheat oven to 350°F. Place a rack in the middle of the oven.
- Spread bread cubes in an even layer on a rimmed baking sheet. Bake until golden-brown (about 20 minutes).
- Chop cremini and shiitake mushrooms into ¼ inch thick pieces. Tear the chanterelle mushrooms into similar sized pieces.
- Warm butter in a 12-inch heavy skillet over medium heat. Add shallot and cook, stirring occasionally, until they start to soften (about 3 minutes). Add mushrooms, ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper. The mushrooms will give off a lot of liquid. Cook the mixture until all of the liquid has evaporated (about 15 – 17 minutes). Add parsley and garlic and continue cooking for an additional 2 minutes, stirring occasionally (don’t let the mushrooms start sticking to the bottom). Remove from the heat.
- In a large bowl, whisk together half and half, eggs, Parmiagiano-Reggiano, ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper. Stir in the mushroom mixture and bread cubes. Fold gentle until the bread cubes are well coated. Let stand for 10 minutes.
- While waiting, lightly butter a 9 x 13 baking dish.
- Spread the mushroom-bread mixture evenly into the buttered baking dish and bake until firm and golden brown (about 45 minutes).
- Spoon a serving into a small bowl and garnish with parsley leaves.
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