Wild-Mushroom Bread Pudding

Wild-Mushroom Bread Pudding
Photo by Roland Bello

Ingredients

  • ½ cup grated Parmigiano-Reggiano
  • ½ cup flat-leaf parsley
  • 2 cups half-and-half
  • 2 large garlic cloves
  • 4 large eggs
  • ½ cup shallot
  • 4 cups fresh bread cubes (preferably brioche or challah)
  • + 3 more ingredients
    • 1 ½ pounds mixed fresh wild mushrooms such as chanterelle, cremini, and oyster
    • 2 tablespoons unsalted butter
    • 8 6-ounce ramekins

Preheat oven to 350°F with rack in middle. Bake bread cubes in 1 layer in a large shallow baking pan until golden-brown, about 10 minutes. Tear or cut mushrooms lengthwise into 1/4-inch-thick pieces. Cook shallot in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until ...

View full recipe at Epicurious

Comments

Variations on Wild-Mushroom Bread Pudding

  • Wild-Mushroom Bread Pudding
    • 6 cups 1-inch cubes crustless day-old French bread
    • 6 tablespoons freshly grated Parmesan cheese
    • 3/4 teaspoon salt
    • 1 tablespoon fresh parsley
    • +12 other ingredients

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