Wild-Mushroom Bread Pudding
A savory bread pudding featuring a luxurious mix of wild mushrooms, shallots, and fresh herbs, bound together with eggs and half-and-half, then baked until golden brown. Made with brioche or challah bread cubes and topped with Parmigiano-Reggiano for a rich, satisfying dish.
Ingredients
- •4 cups bread cubes
- •1½ pounds mixed wild mushrooms
- •½ cup shallot
- •2 tablespoons unsalted butter
- •½ cup parsley
- •2 cloves garlic
- •2 cups half-and-half
- •4 large eggs
- •½ cup Parmigiano-Reggiano
- •8 pieces ramekins
Cooking Instructions
- 1.
Preheat oven to 350°F with rack in middle.
5 min
- 2.
Bake bread cubes in 1 layer in a large shallow baking pan until golden-brown, about 10 minutes.
10 min
- 3.
Tear or cut mushrooms lengthwise into 1/4-inch-thick pieces.
5 min
- 4.
Cook shallot in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until beginning to soften, about 3 minutes. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until liquid mushrooms give off has evaporated, about 15 minutes. Add parsley and garlic and cook, stirring, 2 minutes. Remove from heat.
20 min
- 5.
Whisk together half-and-half, eggs, cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Stir in mushrooms and bread cubes until coated well and let stand 10 minutes for bread to absorb some of egg mixture.
10 min
- 6.
Meanwhile, butter ramekins, then put a round of parchment in bottom of each and butter parchment.
5 min
- 7.
Spoon mixture into ramekins and bake on a baking sheet until firm to the touch, 30 to 35 minutes. Unmold puddings and discard parchment.
35 min
