Savory Mushroom Bread Pudding
Serves 8 as a side dish or up to 20 for an appetizer
- About 4 cups, cubed, day old bread. Egg bread like challah works best. If using fresh bread, lay out on sheet pan and toast in 300 degree oven for about 15 minutes. Let cool before using.
- 1 ½ Tablespoons extra-virgin olive oil
- 1/2 pound chopped MYCOPIA Maitake Frondosa™ (2 pkgs.) or a mix of MYCOPIA varieites
- 1 ½ Tablespoons chopped shallot
- ½ dried thyme
- 1 teaspoons chopped fresh sage
- 1/4 cup slivered green onion
- 3/4 cups each grated mature gouda and romano cheeses
- a dash of Worcestershire sauce
- a pinch of nutmeg
- generous 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 5 large eggs
- 1 ½ cups half and half
- Cube and dry the bread first. Sauté the mushrooms and shallot in the olive oil until mushrooms are just slightly browned, then stir in the herbs and green onion. Toss together with the cubed bread and cheeses.
- Mix the custard, then pour over the bread mixture. IMPORTANT: Let bread stand, folding every five minutes, until all of the custard is absorbed. Do not bake until the bread has taken up all (or almost all) of the liquid. This usually takes 15-20 minutes.
- Bake in buttered casserole or pan (8 x8) in a 350 degree oven for about 40 minutes.