Wild Mushroom Bread Pudding
More a stuffing than pudding, this dish has amazing flavors of mushroom, bacon, Gruyere cheese, and thyme with warmed, sourdough bread.
Servings: 6
Equipment
- 3-quart casserole dish (13"x 9")
Ingredients
- 1 loaf day-old french bread, cut (or torn) into bite-sized pieces
- 12 ounces thick-cut bacon, dices
- 1 large leek, cleaned and diced
- 1 1/2 pounds mixed mushrooms (such as cremini, oyster, and porcini), sliced
- 6 large eggs
- 1 cup Gruyere cheese, shredded
- 2 1/2 cup whole milk
- 1 1/2 cups heavy cream
- 1/2 cup grated parmesan
- 1/4 cup roughly chopped flat leaf parsley
- 1 tablespoon minced thyme
- Kosher salt and ground pepper to taste
- Butter or cooking spray
Instructions
- Heat oven to 350 degrees Fahrenheit.
- Cook bacon over a skillet until bacon is slightly crisp. Using a slotted spoon, set aside bacon in a medium sized bowl (we'll call this the "bacon bowl").
- Add leek to skillet and cook until soft, about 4 minutes, and remove and set aside in bacon bowl when finished.
- Working in batches, add mushrooms to the skillet and cook until golden. Remove and add to bacon bowl.
- In a separate bowl (we'll call this the "wet" bowl), whisk together the milk, cream, parmesan, herbs, eggs, and salt and pepper.
- Stir in bacon mixture (it should be a little cool by now), then the bread, and let sit for 15 minutes.
- Grease (with butter or cooking spray) the baking dish and transfer the mixture.
- Sprinkle with the Gruyere cheese and bake in oven for about 45 minutes.
- Garnish with parsley and serve.
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