Mushroom and Gruyère Bread Pudding |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
nonstick vegetable oil spray |
2 tablespoons olive oil |
1 pound assorted fresh mushrooms (such as crimini, button, and stemmed shiitake), thinly sliced |
1 cup chopped onion |
1/2 cup dried porcini mushrooms,* broken into pieces |
2 tablespoons chopped fresh tarragon |
2 garlic cloves, minced |
1/4 cup madeira |
2 cups whole milk |
4 large eggs |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
12 slices white bread, crusts trimmed |
3/4 cup grated gruyère cheese |
3/4 cup freshly grated parmesan cheese |
Directions:
1. Spray 13x9x2-inch glass baking dish with nonstick spray. Heat oil in large nonstick skillet over medium-high heat. Add fresh mushrooms and onion; sauté 3 minutes. Add dried porcini; sauté until mushrooms are brown, about 8 minutes. Mix in tarragon and garlic; season with salt and pepper. Transfer to medium bowl.
2. Add Madeira to same skillet; boil until reduced by half, stirring, about 1 minute. Whisk milk and eggs in large bowl to blend. Whisk in Madeira, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
3. Arrange 6 bread slices over bottom of prepared dish. Top with mushroom mixture, half of Gruyère, and half of Parmesan cheese. Cover with remaining 6 bread slices. Drizzle egg mixture over; press gently to submerge bread. Cover; chill at least 1 hour and up to 3 hours.
4. Preheat oven to 350°F. Sprinkle remaining Gruyère and Parmesan cheese over bread pudding. Bake uncovered until bread pudding puffs and top is golden brown, about 40 minutes.
5. * Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets.
6. Per serving: calories, 285; total fat, 15 g; saturated fat, 6 g; cholesterol, 134 mg Nutritional analysis provided by Bon Appétit
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