Mushroom Bread Pudding with Vanilla Lobster Sauce |
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Prep Time: 15 Minutes Cook Time: 54 Minutes |
Ready In: 69 Minutes Servings: 6 |
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This is an intriguing meatless entrée with a velvety seafood sauce that whispers of vanilla. Ingredients:
1/4 cup butter |
1 (3.5-oz.) package fresh shiitake mushrooms, sliced |
1 cup thinly sliced leeks |
1/2 cup thinly sliced celery |
8 cups torn crusty white bread (not sandwich bread) |
1 1/2 cups whipping cream |
1/4 cup clam juice |
4 large eggs, lightly beaten |
1/2 teaspoon vanilla extract |
1/2 teaspoon salt |
1/8 teaspoon ground nutmeg |
dash of ground white pepper |
vanilla lobster sauce |
garnish: fresh tarragon |
Directions:
1. Melt butter in a large skillet over medium heat. Add mushrooms, leeks, and celery; sauté 7 to 8 minutes or until tender. Combine sautéed vegetables and bread in a large bowl; toss well.
2. Combine whipping cream and next 6 ingredients; pour over bread mixture, and toss well. Cover and let soak in refrigerator 30 minutes.
3. Meanwhile, prepare Vanilla Lobster Sauce.
4. Pour bread pudding mixture into a buttered 11 x 7 baking dish. Bake, uncovered, at 350° for 45 minutes or until set and lightly browned. Serve Vanilla Lobster Sauce over bread pudding. Garnish each serving, if desired.
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