Home

Ingredient Top 5 Meal / Dish Types Holidays/Special Occasions Ethnic / Global Cuisines Diets/Eating Plans Main Ingredient Flavors Equipment Difficulty / Experience Level

Home Broiler Mushroom Bread Pudding

Mushroom Bread Pudding

Name: How to cook Mushroom Bread Pudding - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 to 8 servings
Cuisine: Us

Introduce

Chef :

Ricardo

Mushroom Bread Pudding

Susan Spungen published this recipe in The New York Times. It’s a rich vegetarian casserole that serves as a holiday side dish or a brunch centerpiece. Better prepped and assembled the day before, then baked before serving.

Ingredient

Food ration :

6 to 8 servings

Cooking time :

2 hours, plus overnight soaking

28 grams (1 oz)

dried wild mushrooms

1 tablespoon

olive oil

2 tablespoons

unsalted butter, plus more for greasing the pan

300 grams (10 oz)

mixed fresh mushrooms, such as cremini or shiitake, trimmed and sliced ¼-inch thick

large (or 12 medium) fresh sage leaves, thinly sliced, plus more for garnish, if desired

small shallots, halved and thinly sliced

2 tablespoons

cognac (optional)

2 teaspoons

kosher salt, plus more to taste

medium leeks (340 grams or 12 oz), white and pale green parts only, halved lengthwise, thinly sliced and well washed

large eggs

1 1/2 cups

heavy cream

1 1/2 cups

whole milk

Pinch

ground cayenne

65 grams (2.3 oz)

grated Gruyère (about 1 cup)

450 grams (16 ounces)

brioche (or other bread), cut into ½-inch thick slices

28 grams (1 oz)

finely grated Parmesan (about ½ cup)

Cooking instructions

* Step 1

Add the dried porcini mushrooms to a cup of hot water and soak until softened, about 15 minutes. Using a slotted spoon, transfer the mushrooms to a cutting board and finely chop; set aside. Carefully pour remaining mushroom liquid into a large bowl, leaving any grit behind.

* Step 2

In a large (12-inch) skillet or Dutch oven, heat 1 tablespoon oil and 1 tablespoon butter over high. Add fresh mushrooms and cook, stirring occasionally, until browned. Lower heat to medium. Add sage, shallots and chopped porcini, and cook, stirring, until shallot is translucent, 3 to 4 minutes. Add cognac, if using, season to taste with salt and pepper and cook, stirring, 1 minute more. Transfer to a plate.

* Step 3

In the same pan, melt 1 tablespoon butter over medium heat. Add the leeks and a big pinch of salt and cook, stirring, until wilted, 5 to 7 minutes. Return the mushroom mixture to the pan and stir to combine with the leeks. Remove from heat.

* Step 4

Add eggs to the large bowl with the mushroom liquid, and whisk to blend. Add cream, milk, cayenne, 1½ teaspoons salt and plenty of black pepper. Whisk thoroughly to combine, then add the Gruyère.

* Step 5

Grease the bottom and sides of a 9-by-13-inch baking dish with butter, then add about ¼ of the fresh mushroom mixture and arrange in an even layer. Arrange the bread slices on top in an overlapping pattern. Sprinkle the remaining mushroom mixture over top, tucking it in between the bread slices.

* Step 6

Ladle the custard mixture over top, evenly distributing the cheese. Refrigerate, covered, overnight (see Tip below).

* Step 7

When ready to cook, remove the dish from the refrigerator about 30 minutes before baking. Heat the oven to 350 degrees. Top the pudding with Parmesan and bake for 40 to 45 minutes until set in the center (it may puff a bit). Run it under the broiler for 2 to 3 minutes to brown the top, watching carefully. Let sit 10 minutes, then serve warm, topped with additional sage if desired.

* Step 8

Tip: If you don't have time to soak overnight, let sit for at least 15 minutes, pressing down on the bread from time to time to encourage absorption. Before baking, tear into a piece of bread to make sure the custard has fully permeated it — the bread shouldn’t look dry at the center — and let sit another 15 minutes, if needed, to allow the custard to fully soak in. Decrease the cooking time by 10 to 15 minutes.

Note: if there is a photo you can click to enlarge it