Wild Mushroom Bread Pudding
Serves: 3
Carolyne Schoen
1 January 1970
Based on User reviews:
54
Spice
47
Sweetness
47
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 cups
Mushroom (wild)1 cup
Shallot (minced)1 cup
Clarified Butter1
Salt1
Pepper16
Egg Yolks1 cup
Chestnut (chopped)Directions:
1
To make the mushroom custard: In a medium heated saute pan, saute mushrooms with shallot and butter for approximately five minutes
2
Add salt and pepper to taste
3
Allow to cool
4
After cooled, transfer to heavy sauce pot and add cream, cinnamon, clove, and vanilla bean
5
Mix well
6
Bring to a simmer for forty minutes
7
Remove cinnamon stick and puree
8
Cool and add yolks
9
Put aside
10
Preheat oven to 300 degrees
11
For the pudding: Spray aluminum tins with cooking spray
12
In large bowl combine custard, chestnuts, sage, brioche and white bread
13
Spoon mixture into tins 3/4 way to top
14
Bake in water bath at 300 degrees for 40 minutes