Mushroom Bread Pudding
Delicious savory bread pudding is a perfect carrier for your favorite mushrooms and with out Porcini Powder and Truffle Cheese Salt - Wow!
Ingredients
- Olive Oil · 1 tablespoon
- 1 pound Exotic Mushroom Mix ·
- 2 cups Heavy Cream ·
- 2 cups Whole Milk ·
- 8 Eggs ·
- Herbie's Porcini Powder · 1 tablespoon
- Truffle Salt · 1 teaspoon
- 8 cups Toasted French Bread Cubes, cut into 1/2 inch pieces ·
- 6 cups Gruyere Cheese, divided ·
Instructions
Serves 6-8 people as a side dish.
Preheat oven to 400 Degrees.
Toss the mushrooms in oil. Roast mushrooms in a single layer on a sheet tray until brown and crispy on the edges.
Whisk together the eggs, cream, milk, porcini powder and truffle salt.
Pour cream mixture over the toasted bread, stir in 4 cups of the grated Gruyere cheese and the roasted mushrooms. Let hydrate for 15 minutes.
Butter a 4 quart casserole dish.
Pour in bread pudding mixture and top with the remaining Gruyere cheese. Bake for 30-40 minutes until Golden brown on the edges and springs back in the center when pressed. Let cool for 10 minutes and then scoop or slice into 6-8 servings.
Porcini Powder
A convenient way to make a tasty stock for vegetarian cooking or to put extra flavor into casseroles, stews, meat sauces and gravy.
Truffle Cheese Salt
Who would have thought to take our wonderful truffle salt and add air-dried parmigiano reggiano cheese? Who cares - it's incredible on popcorn and perfect paired with Pinot!
