This dish has all of my favorite foods; butter, bread, cream, cheese, wine…. heaven.
So without further ado~ Rustic Mushroom Bread Pudding!
(It’s a good thing I’m not a food blogger. I got into the groove of making this great dish and forgot to photo almost the entire process!)
AAAAND I copied the whole recipe from The Parisienne Farmgirl, Angela Reed. She is (one) of my idols (can you have idols who are younger than you?)
- 4 cups of old bread shredding into one inch chunks
- 8 tablespoons (one stick) of salted butter
- 2 large yellow onions, thinly sliced or chopped
- 1 handful of fresh sage (I didn’t have any fresh so I used some dried that I had from last year’s garden)
- 2.5-3 pounds of your favorite mushrooms, sliced ¼ inch thick (I used what the grocery store had that was already sliced.)
- 3 cloves of garlic, minced
- 3 cups of white Vermouth (I used the cheapest white wine that I could get my hands on)
- 6 eggs, beaten
- 1.5 cups of heavy cream
- 10 ounces of hard goat cheese, diced into ¼ inch pieces (I couldn’t find hard goat cheese so I substituted a hard Parmesan)
- Fresh grated nutmeg
- Parsley to garnish (I didn’t have any fresh parsley either and I didn’t purchase the exorbitantly priced stuff at the store either. I guess I’m just too cheap)
- Have a large bowl on hand and preheat oven to 350 F/170 C.
- Toast the breadcrumbs on a cookie tray in a hot oven until browned.
- Pour the toasted bread into the bowl and set a few chunks aside for garnish.
- Generously butter a shallow large dutch oven or casserole dish. (I used my red Kirkland enameled cast iron pot)
- Melt four tablespoons of the butter and add the onions and sage.
- As they begin to soften, add the garlic. (Garlic cooks faster than onions)
- Season with salt and pepper.
- Remove from heat and add to the bread bowl.
- Melt the remaining butter in the same skillet and add the sliced mushrooms.
- Sauté until the moisture from the mushrooms evaporates, trust me, it will.
- Add the mushrooms to the bread bowl.
- Carefully pour the Vermouth (or cheap white wine) in the hot skillet and reduce by a bit more than half.
- Pour over the bread mixture and mix it all together.
- Allow it to rest for ten minutes so the liquids can be absorbed.
- Spoon everything into your prepared dutch or casserole.
- In the same bowl add the beaten eggs, cream and chopped cheese, reserving some of the cheese to dress the top of the dish.
- Grate in a little nutmeg and pour the egg mixture over the bread mixture.
- Dress the top with the remaining cheese, bread crumbs.
- Bake for 30-35 minutes.
- Garnish with parsley (if you have it)This was before baking.
This was after……mmmmm.
It was DELICIOUS! Thank you Angela! You are my hero!!!!
Today’s count: Nothing. No eggs. 😦
What’s for supper: Leftover Rustic Mushroom Bread Pudding! Yay!!!
Weather: Partly sunny, with a high near 18. Calm wind becoming south around 6 mph in the afternoon. Tonight mostly cloudy, with a low around -4. Wind chill values as low as -14. Calm wind becoming north northwest around 5 mph after midnight.