Rustic Mushroom Bread Pudding

This dish has all of my favorite foods; butter, bread, cream, cheese, wine…. heaven.

So without further ado~ Rustic Mushroom Bread Pudding!

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(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?)

Ingredients

  • 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)
  • DSC01736
INSTRUCTIONS
  1. Have a large bowl on hand and preheat oven to 350 F/170 C.
  2. Toast the breadcrumbs on a cookie tray in a hot oven until browned.
  3. Pour the toasted bread into the bowl and set a few chunks aside for garnish.
  4. Generously butter a shallow large dutch oven or casserole dish. (I used my red Kirkland enameled cast iron pot)
  5. Melt four tablespoons of the butter and add the onions and sage.
  6. As they begin to soften, add the garlic. (Garlic cooks faster than onions)
  7. Season with salt and pepper.
  8. Remove from heat and add to the bread bowl.
  9. Melt the remaining butter in the same skillet and add the sliced mushrooms.
  10. Sauté until the moisture from the mushrooms evaporates, trust me, it will.
  11. Add the mushrooms to the bread bowl.
  12. Carefully pour the Vermouth (or cheap white wine) in the hot skillet and reduce by a bit more than half.
  13. Pour over the bread mixture and mix it all together.
  14. Allow it to rest for ten minutes so the liquids can be absorbed.
  15. Spoon everything into your prepared dutch or casserole.
  16. In the same bowl add the beaten eggs, cream and chopped cheese, reserving some of the cheese to dress the top of the dish.
  17. Grate in a little nutmeg and pour the egg mixture over the bread mixture.
  18. Dress the top with the remaining cheese, bread crumbs.
  19. Bake for 30-35 minutes.
  20. Garnish with parsley (if you have it)DSC01740This was before baking.

 

 

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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.

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