Wild-Mushroom Bread Pudding

Ingredients

  • 1 cup milk (do not use low-fat or nonfat)
  • 4 teaspoons garlic
  • 2 cups whipping cream
  • 6 cups 1-inch cubes crustless day-old French bread
  • 6 ounces shiitake mushrooms
  • 6 tablespoons freshly grated Parmesan cheese
  • ¾ teaspoon salt
  • + 10 more ingredients
    • ½ teaspoon ground pepper
    • 1 teaspoon dried thyme
    • 2 portobello mushrooms
    • 1 teaspoon dried rubbed sage
    • 6 ounces crimini mushrooms
    • 1 tablespoon fresh basil
    • 6 ounces oyster mushrooms
    • 5 large eggs
    • 3 tablespoons olive oil
    • 1 tablespoon fresh parsley

Preheat oven to 350°F. Lightly butter 8 x 8 x 2-inch glass baking dish. Heat oil in heavy large pot over medium-high heat. Add all mushrooms, garlic, basil, parsley, sage and thyme and sauté until mushrooms are tender and brown, about 15 minutes. Remove pot from heat. Season mixture to taste with...

View full recipe at Epicurious

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