I first found the concept for
this recipe from Susan Spungen in the NY Times Cooking website, as a suggested side dish for Thanksgiving. I wasn't totally pleased with the results and searched for another version. Which I found.
But I have no record of where I found it! Here it is on Chowhound! Thank you Google Chrome!
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.
