Wild Mushroom Bread Pudding

By kris_march

Ingredients

• 2 cups heavy whipping cream
• 3 cups low-salt chicken broth reduced to 1 1/2 cups
• 1/2 cup rich veal stock
• 1 teaspoon fresh thyme, chopped
• 1/2 cup dried porcini or other wild mushrooms, or substitute fresh
• 1/2 pound fresh porcini or other wild mushrooms
• 3 tablespoons butter
• 1 small onion, 1/2-inch dice
• 1 pound day-old sourdough bread, 3/4-inch dice
• 1 teaspoon chopped flat-leaf parsley (optional)
• 8 large egg yolks (save whites for another use)
• Sea salt or kosher salt and freshly ground black pepper
• 1 1/2-2 cups sauteed mushrooms

Details

Servings 12

Preparation

Step 1

Preheat oven to 350º.

Place cream, reduced chicken broth, veal stock, thyme and dried porcini in a small pot; bring to a simmer and turn off heat. Let steep until ready to use.

Meanwhile, slice fresh mushrooms into bite-size pieces 1/4-inch thick and then saute over medium-high to high heat in 1 1/2 tablespoons of the butter in a large saute pan so they sear well. Season to taste with salt and pepper. Remove to a bowl and reserve.

Reduce heat to medium. Saute the onion in the remaining 1 1/2 tablespoons butter until soft and semi-caramelized; season with salt and pepper.

Strain the liquid from the previously dried porcini; season liquid to taste with salt and pepper. Chop the rehydrated porcini into 1/4-inch pieces.

Mix the rehydrated and fresh porcini and onions with the bread cubes and parsley (optional). Place mixture in a buttered 9 x 13-inch pan.

If the strained liquid is still hot, temper the egg yolks by adding liquid slowly while whisking. Pour the liquid over the bread, pushing bread down into the liquid. Let sit for approximately 30 minutes.

Bake uncovered on top shelf of the oven until set, about 30-40 minutes.

Cool for 30 minutes before cutting and serving with optional sauteed mushroom garnish.