Wild Mushroom Bread Pudding
- Total Time
- 2 hours 45 minutes, plus overnight refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 1¼cups rich mushroom or turkey stock
- 1¼cups heavy cream
- 1cup milk
- 4eggs
- 1¼teaspoons salt
- 2tablespoons unsalted butter
- ¼cup minced shallots
- 1tablespoon minced garlic
- 1½teaspoons chopped fresh thyme
- 4cups stemmed and sliced wild mushrooms, preferably shiitakes and chanterelles (reserve stems to make mushroom broth, if desired)
- Freshly ground pepper to taste
- 1Small loaf brioche or challah, crust removed, cut into ¾-inch-thick slices and toasted on both sides
Nutritional analysis per serving (8 servings)
355 calories; 23 grams fat; 12 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 28 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 11 grams protein; 456 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the stock in a saucepan over medium heat and reduce by half. Add the heavy cream and simmer until the mixture is reduced to 1½ cups. Whisk the milk, eggs and ¾ teaspoon of the salt together in a mixing bowl. Whisk in the reduced stock mixture and set aside.
- Step 2
Melt the butter in a large skillet over medium heat. Add the shallots, garlic and thyme and saute until softened, about 5 minutes. Add the sliced mushrooms and cook until wilted, about 10 minutes. Season with the remaining ½ teaspoon of salt and pepper to taste.
- Step 3
Line the bottom of an 8½-by-4½-by-2½-inch loaf pan with a layer of bread slices. Top with half of the mushroom mixture. Repeat the layers and top with a third bread layer. Pour the egg mixture over the bread. Cover the pan with plastic wrap and refrigerate overnight.
- Step 4
Preheat the oven to 350 degrees. Unwrap the dish and press the bread down into the liquid. Cover the pan with foil and place in a roasting pan. Pour enough boiling water into the roasting pan to come halfway up the sides of the loaf pan. Bake until the pudding is set and the top is puffed and browned, about 2 hours. The pudding can be made ahead and reheated. Cut into slices and serve warm.
Private Notes
Comments
The taste was delicious, but there was so much egg mixture even without using the entire amount, I had to cook it an additional hour. The bottom still came out soupy. Next time I might try cooking it in a more shallow dish.
I have been making this for years, and it’s my daughter’s favorite dish. It originally appeared in the Sunday times as a vegetarian side for Thanksgiving— an alternative to stuffing. We have always made it in baking pans rather than loaf pans, and adjust the egg mixture ( increase it) if it doesn’t cover the bread. It smells heavenly in the oven. This alone is a great legacy!
I have been making this for years, and it’s my daughter’s favorite dish. It originally appeared in the Sunday times as a vegetarian side for Thanksgiving— an alternative to stuffing. We have always made it in baking pans rather than loaf pans, and adjust the egg mixture ( increase it) if it doesn’t cover the bread. It smells heavenly in the oven. This alone is a great legacy!
I had the same thing-too much mix-but as I did not eat it that day, i cut slices, and cooked it in the oven, and then boiled a bit-came out toasty and soft-real good. (Also used bread cubes, as that is what I had on hand. A bit messy, but quite good.
The taste was delicious, but there was so much egg mixture even without using the entire amount, I had to cook it an additional hour. The bottom still came out soupy. Next time I might try cooking it in a more shallow dish.
Did you put the pan into a pan filled with BOILING water straight out of teapot? Could be the reason it was soupy on the bottom. Hot water out of tap does NOT work, either. Or use the baking pan method as mentioned above.