This delectable savory bread pudding is a cross between a fine soufflé and a rich stuffing. A combination of both dried and fresh mushrooms provide plenty of flavor. Whether made in individual portions or served in one large dish, this impressive bread pudding pairs beautifully with roasted poultry or meat.
- 1 1/2 cups heavy cream
- 1/2 ounce dried mushrooms (such as porcini or shiitake or morel)
- 1/2 tablespoon extra-virgin olive oil
- 1 small white or yellow onion, finely diced
- 2 cloves garlic, minced
- 3 ounces fresh white mushrooms, trimmed and thinly sliced (about 1 cup)
- 1 tablespoon molasses
- 3 large eggs, lightly beaten
- 1/2 teaspoon Creole seasoning (such as Tony Chachere’s®*)
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon hot pepper sauce (such as Tabasco®)
- 1 teaspoon Worcestershire sauce
- 3 cups (1/2-inch cubed) French bread (about 1/2 of a 1-pound loaf)
- 2 tablespoons grated Parmigiano-Reggiano
- 2 teaspoons lightly salted butter
Preheat oven to 350 degrees F. Combine cream and dried mushrooms in a heavy-bottomed sauce pan over medium-high heat; bring to a boil. Remove pan from heat, and allow mushrooms to steep in the cream until cool to the touch.
Heat a medium sauté pan over medium-high heat; add oil and heat through. Stir in onions, and cook until tender and translucent, about 5 to 8 minutes; add garlic and cook one minute more. Toss in fresh mushrooms, and sauté until tender, about 3 minutes. Stir in molasses, then set the pan aside to cool.
Place eggs in a large mixing bowl; add Creole seasoning, salt, pepper, hot pepper sauce and Worcestershire sauce. Pour cream mixture through a fine mesh strainer into a bowl; finely chop dried mushrooms. Whisk egg mixture and chopped, dried mushrooms into the strained cream. Add bread cubes to the bowl, and soak until wet throughout, about 10 minutes. Fold fresh mushroom mixture and Parmigiano into the soaked bread mixture.
Butter 8 (6-ounce) soufflé cups or one (1 1/2-quart) soufflé dish; fill with bread mixture. Place cups on a baking sheet, and cover with aluminum foil. Bake in preheated oven until set, about 15 minutes; remove foil and bake until brown, about 3 to 5 minutes more.
Remove puddings from the oven, and allow to set for 2 to 3 minutes before serving. Serve in the cups or unmolded onto a platter.
Tips and Techniques* Tony Chachere’s® Creole Seasoning is available in the spice section of many grocery stores or online at tonychachere.com or cajungrocer.com.
Serving Suggestion: For a beautiful presentation, attractively arrange sliced, sautéed mushrooms on the bottom of the soufflé cups before filling with the pudding mixture. Bake as directed in the recipe.
Serves 6 to 8
Exclusive recipes provided by Viking Cooking School.
