It's pretty much an exact copy of the Chowhound recipe, with a few minor tweaks.
Mushroom and Gruyere Bread Pudding
ingredients
2 tablespoons unsalted butter
1 large shallot, minced (or small onion)
5 cloves garlic, minced
marjoram, rosemary
6 cups mixed wild mushrooms, thinly sliced
1/4 cup brandy sherry, or mirin
Kosher salt, to taste
Freshly ground black pepper, to taste
1½ cups heavy cream
2 eggs
1 cup grated gruyère or other cheese
1/4 cup chives
6 cups cubed bread: brioche, challah, anything soft
method
• Preheat oven to 350˚F.
• Grease a 9×13-inch baking dish with butter or PAM.
• In a large pan, add the butter over medium high heat. Once the butter is melted, add the shallots and cook for 2 minutes, until the shallots begin to soften.
• Add the garlic and herbs and stir for 30 seconds, until the garlic is fragrant.
• Add the mushrooms and brandy and cook for 6-8 minutes, until cooked down.
Season with salt and pepper.
Reserve the mushroom mixture off the heat.
• In a large bowl, Whisk the eggs and cream.
• Add the challah and stir until fully incorporated. Let rest for 30 minutes at room temperature.
• Add cheese and reserved mushrooms and stir until fully incorporated.
• Bake for about 45 minutes, or until the top is browned and custard is baked through.
Let cool for at least 15 minutes before serving.
Top with chives.
6 cups cubed bread: brioche, challah, anything soft
method
• Preheat oven to 350˚F.
• Grease a 9×13-inch baking dish with butter or PAM.
• In a large pan, add the butter over medium high heat. Once the butter is melted, add the shallots and cook for 2 minutes, until the shallots begin to soften.
• Add the garlic and herbs and stir for 30 seconds, until the garlic is fragrant.
• Add the mushrooms and brandy and cook for 6-8 minutes, until cooked down.
Season with salt and pepper.
Reserve the mushroom mixture off the heat.
• In a large bowl, Whisk the eggs and cream.
• Add the challah and stir until fully incorporated. Let rest for 30 minutes at room temperature.
• Add cheese and reserved mushrooms and stir until fully incorporated.
• Bake for about 45 minutes, or until the top is browned and custard is baked through.
Let cool for at least 15 minutes before serving.
Top with chives.
Linking up with Shelbee on the Edge
This look so amazing! I am gonna find a way to make it dairy free so I can eat it!
ReplyDeleteShelbee