Savory Wild Mushroom Bread Pudding
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- 2 T vegetable oil
- 1 cup sliced yellow onions
- 10 oz wild mushrooms (about ¾ lbs)
- 1 t minced garlic
- 3 t Essence (Emeril spice blend ratio of 1 Thyme: 1 Oregano: 1 Cayenne pepper: 1 Onion Powder: 2 Garlic Powder: 2 Salt: 2.5 Paprika)
- 1 ½ t salt
- 1 t ground black pepper
- 1/4 cup lager beer
- 5 large eggs
- 3 cups heavy whipping cream
- 1/4 cup molasses
- 1 ½ t worchestershire sauce
- 1 t fresh thyme
- 3/4 cup grated gouda
- 3/4 grated white cheddar
- 3/4 pound stale white bread cut into 1 inch cubes
- 1 t unsalted butter
- 1 T plain bread crumbs
- Heat oil in skillet over high heat, add onions and cook until golden brown
- Add mushrooms, garlic, half of Essence, salt, pepper and stir until mushrooms are tender
- Add beer and cook, stirring to deglaze and until mixture almost dry, 1-2 minutes
- Remove from heat, let cool
- In largebowl, combine eggs, cream, molasses, Worcestershire, thyme and other half of Essence, salt, and pepper, whisk well to combine. Add mushroom mixture and cheeses and stir well. Add the bread cubes and let sit until bread has absorbed the moisture, about 2 hours, stirring occasionally
- Preheat oven to 350
- Butter a 5x8 or so baking dish, add bread crumbs, pour bread pudding mixture into pan and cover with aluminum foil, bake for one hour and uncover, continue baking until risen and firm in the center and golden brown, 20-30 minutes, remove from oven and cool slightly before serving.