Wild Mushroom Bread Pudding
A rich accompaniment for roasted or grilled meat
This side dish provides the luxurious flavor of wild mushrooms in single-serving puddings. An alternative to the single-serving portions is to bake the pudding in a buttered shallow 2-quart baking dish, omitting the parchment, and served directly from the dish. Serves 8 in single ramekins.
Ingredients
4 cups fresh bread, cut into 1/2-inch cubes, preferably brioche or challah
1 1/2 lb. mixed fresh wild mushrooms such as chanterelle, cremini, and oyster, trimmed
1/2 cup finely chopped shallot
2 tablespoons unsalted butter
1/2 cup finely chopped flat-leaf parsley
2 large garlic cloves, finely chopped
2 cups half-and-half
4 large eggs
1/2 cup grated Parmigiano-Reggiano
Instructions
Preheat over to 350° with rack in middle.
Bake bread cubes in 1 layer on a large shallow baking pan until golden-brown, about 10 minutes.
Cut mushrooms lengthwise into 1/4-inch-thick pieces.
Cook shallots in butter in a heavy skillet over medium heat, stirring occasionally, until beginning to soften.
Add mushrooms, 1/2 teaspoon salt, 1/4 teaspoon pepper and cook until mushroom liquid has evaporated, about 15 minutes. Add parsley and garlic and cook, stirring, 2 minutes. Remove from heat.
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 and let stand 10 minutes for bread to absorb the egg mixture.
Butter 8 ramekins. Cut a parchment paper round to fit in the bottom of each. Spoon the mixture into ramekins and bake on a baking sheet until firm to the touch, about 30 to 35 minutes. Un-mold puddings and discard parchment.