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Emeril's Savory Wild Mushroom Bread Pudding Recipe - Cooking Index

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Emeril's Savory Wild Mushroom Bread Pudding

Courses: Side dish
Serves: 6 people

Recipe Ingredients

2 teaspoons 10mlVegetable oil
1 cup 62g / 2.2ozSliced yellow onions
10 oz 284gAssorted wild mushrooms
  = (such as oyster, shitake, chanterelles,
  Wood ear, or porcini)
1 teaspoon 5mlMinced garlic
3 teaspoons 15mlEssence
  = (see Bayou Blast recipe)
1 1/2 teaspoons 7.5mlSalt
1 teaspoon 5mlFreshly-ground black pepper
1/4 cup 59mlLager beer
5 cups 990g / 34ozEggs (large)
3 cups 711mlHeavy cream
1/4 cup 59mlMolasses
1 1/2 teaspoons 7.5mlWorcestershire sauce
1 teaspoon 5mlMinced fresh thyme
3/4 cup 109g / 3.8ozGrated Gouda cheese
3/4 cup 109g / 3.8ozGrated white cheddar cheese
3/4 lb 340g / 11ozStale white bread - cut into 1" cubes
1 teaspoon 5mlUnsalted butter
1 tablespoon 15mlPlain bread crumbs

Recipe Instructions

Heat the oil in a large, deep skillet over high heat. Add the onions and cook until golden brown and tender, 5 minutes. Add the mushrooms, 1/2 teaspoon of the garlic, 1 1/2 teaspoons of the Essence, 1 teaspoon of the salt, and 3/4 teaspoon of the pepper, and cook, stirring, until the mushrooms are tender and have given off their liquid, about 5 minutes. Add the beer and cook, stirring, to deglaze the pan and until the mixture is almost dry, 1 to 2 minutes. Remove from the heat and let cool.

In a large bowl, combine the eggs, cream, molasses, Worcestershire sauce, thyme, remaining 1 1/2 teaspoons of Essence, remaining 1/2 teaspoon of salt, and remaining 1/4 teaspoon of pepper, and whisk well to combine. Add the mushroom mixture and cheeses and stir well. Add the bread cubes and let sit until the bread has absorbed the liquid, 2 hours, stirring occasionally.

Preheat the oven to 350 degrees.

Butter a 9- by 13-inch baking dish with the butter. Add the bread crumbs, shaking to cover the bottom evenly. Pour the bread pudding mixture into the prepared pan and cover with aluminum foil. Bake for 1 hour and uncover. Continue baking until risen and firm in the center, and golden brown, 20 to 30 minutes. Remove from the oven and cool slightly before serving.

This recipe yields 6 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2C13) - from the TV FOOD NETWORK

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