Savory Chanterelle Bread Pudding

Name: Savory Chanterelle Bread Pudding
Ingredients: 1 tablespoon olive oil or 1 tablespoon butter; 2 cups cleaned and sliced chanterelle mushrooms (about 10 ounces); 1/2 cup diced onion; 1/3 cup diced celery; 1 tablespoon minced fresh garlic; 4 cups bread cubes (1-inch cubes of firm, rustic French- or Italian-style bread); 1 1/2 tablespoons minced fresh sage; 1 tablespoon minced fresh thyme or 1 tablespoon lemon thyme; 1 1/2 teaspoons salt; 1/4 teaspoon black pepper; 1 1/2 cups half-and-half; 1 1/2 cups milk; 2 eggs; 2 egg yolks

14 ingredients

5 steps

Ingredients

1 tablespoon olive oil or 1 tablespoon butter
2 cups cleaned and sliced chanterelle mushrooms (about 10 ounces)
1/2 cup diced onion
1/3 cup diced celery
1 tablespoon minced fresh garlic
4 cups bread cubes (1-inch cubes of firm, rustic French- or Italian-style bread)
1 1/2 tablespoons minced fresh sage
1 tablespoon minced fresh thyme or 1 tablespoon lemon thyme
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1 1/2 cups half-and-half
1 1/2 cups milk
2 eggs
2 egg yolks

Directions

1

Preheat oven to 325°F.
2

In a large skillet, heat oil over medium-high heat until shimmering. Saute mushrooms and onion in oil until about 3/4 done, 3-4 minutes. Add celery and cook another 1-2 minutes. Add garlic and cook another 30 seconds, until fragrant. Remove from heat.
3

Toss bread cubes with mushroom mixture, herbs, salt and pepper.
4

Whisk together half-and-half, milk, eggs and egg yolks. Pour over bread and mushrooms, and toss to combine.
5

Butter a 6 qt glass or ceramic baking dish, or spray with non-stick spray. Pour bread pudding into dish, leveling off the top. Bake in preheated oven 50-60 minutes, until the center is barely set. (Do not overcook, or the custard will scramble.).