Exotic Mushroom Bread Pudding

Recipe Ingredients

3 tablespoons	45ml	Butter
3 cups	187g / 6.6oz	Onions - julienned
		Salt - to taste
		Cayenne - to taste
		Freshly-ground black pepper - to taste
1/2 lb	227g / 8oz	Assorted exotic mushrooms, such as
		Shiitakes, chanterelles, oysters, etc. - wiped clean,
		And julienned
1 tablespoon	15ml	Chopped garlic
5 tablespoons	75ml	Eggs (large)
2 cups	474ml	Heavy cream
1		Hot pepper sauce
1		Worcestershire sauce
8		White bread - crusts removed,
		Cut into 1" cubes - (abt 4 cups)
1/2 cup	73g / 2.6oz	Grated Parmigiano-Reggiano cheese
		Parsley - for garnish

Recipe Instructions

Preheat the oven to 350 degrees. Grease a 2 quart glass rectangular pan with 1 tablespoon of the butter.

Heat the remaining 2 tablespoons butter in a large saute pan over medium-high heat. Add the onions. Season with salt, cayenne and black pepper. Cook, stirring, until the onions are soft, about 4 minutes. Add the mushrooms and cook, stirring, until they are slightly soft, about 3 minutes. Add the garlic and saute for 1 minute. Remove from the heat and cool.

In a large mixing bowl, whisk the eggs until smooth. Add the cream. Season with salt, cayenne, pepper, hot pepper sauce, and Worcestershire sauce. Whisk the mixture until blended. Add the onion-mushroom mixture and bread crumbs and mix well.

Pour the mixture into the prepared pan. Sprinkle the top with the cheese. Bake until the pudding is golden brown and bubbly, about 55 minutes. Remove from the oven and allow to cool for 5 minutes before serving.

This recipe yields 10 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1B83) - from the TV FOOD - NETWORK

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