Side Dishes

Casserole Choice:
Savory Wild Mushroom Bread Pudding

Comments Off 18 December 2009

Truffle Honey Holiday Baked Brie

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“Forget the stuffing! Make my custard bread pudding using buttery bread, like challah or brioche, as the base. This is a perfect choice to bring to a potluck because it’s easy to transport.”

Casserole Choice:
Savory Wild Mushroom Bread Pudding
Serves 10 to 12

1 teaspoon olive oil
1 pound egg bread (challah)
2 cups onions, chopped
1 cup celery, chopped
2 tablespoons fresh sage, minced
5 large eggs
2 large egg yolks
3 cups heavy cream
2 ½ cups whole milk
1 bouillon cube, turkey or chicken
1 cup boiling water
2 ounces dried wild mushrooms
1 teaspoon salt
freshly ground pepper
⅓ cup unsalted butter, melted

(1) In a 10- to 12-inch frying pan over medium-high heat sauté onions and celery in olive oil until soft, stirring occasionally, about 10 minutes. Add minced sage to onion mixture, stirring just until combined, about 30 seconds; set onion mixture aside to slightly cool.
(2) Dissolve bouillon cube in boiling water; add dried mushrooms and soak for about 10 minutes, or until soft. Strain and coarsely chop mushrooms, reserving mushroom broth.
(3) In a large bowl, lightly whisk together cream, milk, eggs, reserved onion mixture, chopped mushrooms, salt, and pepper.
(4) Using a fine strainer, strain the reserved mushroom broth and add to egg-cream mixture.
(5) Cut egg bread into 1-inch cubes; add to egg-cream mixture. Gently press bread to immerse and let soak for 20 minutes.
(6) Pour into a lightly greased 9 X 13 inch casserole dish and drizzle top with melted butter.
(7) Bake in a 325º oven for 1 hour or until puffed around edges and lightly browned. Let rest at room temperature about 15 minutes before serving.

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Read Full Feature, Download or Print Recipes from Nesting Newbies Magazine, Fall ’09 >>

Photography By: Natali Wi

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