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Wild-Mushroom Bread Pudding

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Wild-Mushroom Bread Pudding

Wild-Mushroom Bread Pudding

amanda

Equipment

  • - Baking Dish

  • - Nonstick Bread Pan

  • - Digital Food Scale

  • - Mixer with Whisk Attachment

  • - Chef's Knife

  • - Cutting Board

  • - Dutch Oven

  • - Silicone Baking Mat

  • - Stainless Steel Mixing Bowls

  • - Cheese Grater

  • - Immersion Blender

Ingredients

  • 4 cups (1/2-inch) fresh bread cubes (preferably brioche or challah; about 5 ounces)

  • 1 1/2 pounds mixed fresh wild mushrooms such as chanterelle, cremini, and oyster, trimmed

  • 1/2 cup finely chopped shallot

  • 2 tablespoons unsalted butter

  • 1/2 cup finely chopped flat-leaf parsley

  • 2 large garlic cloves, finely chopped

  • 2 cups half-and-half

  • 4 large eggs

  • 1/2 cup grated Parmigiano-Reggiano

  • Equipment: 8 (6-ounce) ramekins

Instructions

1

Instruction 1

Preheat oven to 350°F with rack in middle.
2

Instruction 2

Bake bread cubes in 1 layer in a large shallow baking pan until golden-brown, about 10 minutes.
3

Instruction 3

Tear or cut mushrooms lengthwise into 1/4-inch-thick pieces.
4

Instruction 4

Cook shallot in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until beginning to soften, about 3 minutes. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until liquid mushrooms give off has evaporated, about 15 minutes. Add parsley and garlic and cook, stirring, 2 minutes. Remove from heat.
5

Instruction 5

Whisk together half-and-half, eggs, cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Stir in mushrooms and bread cubes until coated well and let stand 10 minutes for bread to absorb some of egg mixture.
6

Instruction 6

Meanwhile, butter ramekins, then put a round of parchment in bottom of each and butter parchment.
7

Instruction 7

Spoon mixture into ramekins and bake on a baking sheet until firm to the touch, 30 to 35 minutes. Unmold puddings and discard parchment.
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