Exotic Mushroom Bread Pudding
Ingredients
- 3 tbsp butter
- 3 cup onions, julienned
- 1 tsp salt
- 0.5 tsp cayenne pepper
- 1 tsp freshly ground black pepper
- 0.5 lb assorted exotic mushrooms (shiitakes, chanterelles, oysters), julienned
- 1 tbsp chopped garlic
- 5 each large eggs
- 2 cup heavy cream
- 1 dash hot pepper sauce
- 1 dash Worcestershire sauce
- 4 cup white bread, crusts removed, cut into 1-inch cubes
- 0.5 cup grated Parmigiano-Reggiano cheese
- 2 tbsp chopped parsley for garnish
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 2-quart glass rectangular pan with 1 tablespoon butter.
- 2
In a large sauté pan over medium-high heat, melt the remaining butter. Add the onions, season with salt, cayenne, and black pepper. Cook, stirring, until soft, about 4 minutes.
- 3
Add the mushrooms and cook until slightly soft, about 3 minutes. Add the garlic and sauté for 1 minute. Remove from heat and cool.
- 4
In a large mixing bowl, whisk the eggs until smooth. Add the heavy cream. Season with salt, cayenne, pepper, hot sauce, and Worcestershire sauce.
- 5
Add the onion-mushroom mixture and bread cubes. Mix well. Pour into the prepared pan and sprinkle the top with grated Parmesan.
- 6
Bake until golden brown and bubbly, about 55 minutes. Allow to cool for 5 minutes before serving. Garnish with parsley.