Wild Mushroom Bread Pudding |
|
 |
Prep Time: 45 Minutes Cook Time: 40 Minutes |
Ready In: 85 Minutes Servings: 8 |
|
Better Homes and Gardens Ingredients:
3 cups sliced assorted fresh wild mushrooms (8 oz, cremini, portobello, chanterelle, shiitake, oyster) |
2 medium shallots, sliced (1/4 cup) |
3 garlic cloves, minced |
2 tablespoons olive oil |
1/4 cup dry sherry or 1/4 cup dry white wine |
8 ounces rosemary focaccia bread (cut into 1-inch pieces) or 8 ounces onion focaccia bread (cut into 1-inch pieces) |
4 eggs, lightly beaten |
2 cups half-and-half or 2 cups light cream |
1 cup shredded gruyere cheese (4 oz.) |
1 tablespoon snipped fresh thyme |
1 tablespoon snipped fresh rosemary |
1/2 teaspoon salt |
1/2 teaspoon fresh coarse ground black pepper |
Directions:
1. Grease eight 10-ounce ramekins or individual casseroles; set aside.
2. In a large skillet, cook mushrooms, shallots, and garlic in hot oil over medium heat about 5 minutes or until tender.
3. Carefully add sherry.
4. Simmer, uncovered, until liquid has evaporated.
5. Transfer mixture to a large bowl; stir in focaccia pieces.
6. In a medium bowl, combine eggs, half-and-half, cheese, thyme, rosemary, salt, and pepper.
7. Pour egg mixture over focaccia mixture, pressing with a wooden spoon to moisten all of the bread.
8. Divide mixture among the prepared casseroles.
9. Cover and chill for 2 to 24 hours.
10. Preheat oven to 325°; bake, uncovered, for 35-40 minutes or until a knife inserted near the centers comes out clean.
|
|