Wild Mushroom-Herb Bread Pudding

13 ingredients
1 steps

Ingredients

  • 3 cups sliced assorted fresh wild mushrooms, such as cremini, portobello*, chanterelle, and/or stemmed shiitake or oyster (8 ounces)
  • 1/4 cup sliced shallots (2 medium)
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1/4 cup dry sherry or dry white wine
  • 6 cups herbed or onion focaccia bread cut into 1-inch pieces (8 ounces)
  • 4 eggs, lightly beaten
  • 2 cups half-and-half or light cream
  • 1 cup Gruyere cheese, shredded (4 ounces)
  • 1 tablespoon snipped fresh thyme
  • 1 tablespoon snipped fresh rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarsely ground black pepper

Directions

  1. 1
    {"0":"1. Grease a 2-quart rectangular baking dish; set aside. In a large skillet cook mushrooms, shallots, and garlic in hot oil over medium heat about 5 minutes or until tender. Carefully add sherry. Simmer until liquid is almost all evaporated. Transfer mixture to a large bowl. Stir in focaccia.","2":"2. In a medium bowl combine eggs, half-and-half, cheese, thyme, rosemary, salt, and pepper. Pour egg mixture over focaccia mixture, pressing with a wooden spoon to moisten all of the bread. Spoon into prepared dish. Cover; chill for at least 2 hours.","4":"3. Preheat oven to 325 degrees F. Bake about 40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 to 15 minutes before serving.","6":"From the Test Kitchen","7":"Quarter portobello mushrooms before slicing.","8":"Prepare as directed through Step 2. Cover and chill for up to 24 hours. To serve, continue as directed."}

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