Sunday, November 16, 2008

And now for something completely different...

I tried this recipe from Chef Tyler Florence last year, and everyone loved it. It's a really nice twist on traditional dressing without being too "out there". You can change up the herbs and bread (I have since used both brioche and challah with success) you use to echo other flavors in your meal. Enjoy!

Savory Wild Mushroom Bread Pudding
1 1/3 cup heavy cream
4 eggs
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 loaf crusty Italian bread, cubed
3 tablespoons unsalted butter, plus more for buttering baking dish
2 shallots, sliced
4 pounds mixed wild mushrooms, cleaned and sliced
3 tablespoons chopped chives
3 tablespoons fresh thyme leaves
3 tablespoons fresh sage leaves
4 tablespoons grated Parmesan, plus more to top

Directions
Preheat oven to 350 degrees F.

Place cubed bread on a sheet pan and toast in the oven until golden brown, about 5 minutes.

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

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

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

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

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

3 comments:

Aunty Belle said...

This sounds heavenly!

Natcherly, I make "dressin" fer the Turkey Feast, but I is tempted to make this bread puddin' too.

Uncle might revolt--his idea of bread puddin' is a sweet dish that ya pour bourbon sauce over---heh!

eggplant said...

This is very similar to a recipe I made one Thanksgiving for something that called itself a “stuffing” and also included sausage, leeks and goat cheese. Fabulous flavors, but very rich in the dressing role at the T-Day table. One of my guests suggested it would make a great brunch dish, and she was right. I’ve turned it into one of my favorite breakfast stratas of all time.

The Phosgene Kid said...

I make a stuffing with sort grain or "sweet" rice. Basically a sticky fried rice.