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Tyler Florence’s Wild Mushroom Bread Pudding

Tyler Florence's Wild Mushroom Bread Pudding
PREP TIME
30 min
COOK TIME
45 min
YIELDS
6-8 servings

A savory bread pudding that’s a great alternative to stuffing.

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Ingredients

1 ⅓
cup heavy cream
4
eggs
½
tsp salt
½
tsp freshly ground black pepper
1
loaf crusty Italian bread, cubed
3
Tbsp unsalted butter, plus more for buttering baking dish
2
shallots, sliced
4
lbs mixed wild mushrooms, cleaned and sliced
4
Tbsp chopped chives
3
Tbsp fresh thyme leaves
3
Tbsp fresh rosemary leaves
4
Tbsp grated Parmesan, plus more to top
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Directions

Step 1

Preheat oven to 350ºF.

Step 2

On a sheet pan put cubed bread. Toast it in the oven until golden brown, about 5 minutes.

Step 3

In a large saute pan melt the butter and saute the shallots until just wilted. Add the mushrooms and saute until browned, about 6 minutes. Remove from heat and reserve.

Step 4

In a large bowl make custard, whisk together the cream with the eggs and season with the salt and pepper.

Step 5

Add toasted bread cubes along with the chives, thyme and rosemary to the egg mixture. Stir in the sauteed mushrooms and mix in the grated Parmesan.

Step 6

Transfer the mixture to a 9 by 13-inch baking dish, top with more grated Parmesan, to taste.

Step 7

Bake for 45 minutes or until the top is golden brown and the custard is set.

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