Wild-Mushroom Bread Pudding

作为另一个评论家说,这是一个somewhat-flexible recipe. I had to make a couple of subs based on what I had on hand AND I cooked the puds not in ramekins but in a muffin tin; the savory muffins turned out great and were good for breakfast, lunch, and dinner with sides. My subs were stale bagels for the loaf bread; 3 eggs instead of 4 because that's all I had; a mixture of heavy whipping cream, whole milk, and Greek yogurt for the half-and-half; and a mixture of button and baby bella mushrooms because that's all my grocery store had. I also added 1 t. each of dried basil, sage, and thyme as well as 1 T. of dried parsley. Seasoning is the only adjustment I will make when I bake these savory muffins again: I will double the salt that the recipe calls for and double all the herbs I added. A definite keeper. Please check out my food blog at www.what-marsha-eats.tumblr.com.

• whatmarshaeats

• USA

• 5/21/2018

This was stupid good. I noticed that the bread-to-custard ratio was a bit off compared to most bread pudding recipes (hence all the complaints about this being too custardy), so I liberally doubled the amount of bread and added an extra 1/2 cup of half-and-half. It came out deliciously perfect! Not too custardy at all. I also made a gravy by deglazing the skillet [that was used to cook the mushrooms] with chicken broth, reduced until slightly thickened, and then added a beurre manié (which is just a paste of equal parts soft butter and flour, 1 tbsp of each). It was the perfect accompaniment, and made good use of all that delicious fond that would have otherwise gone to waste. I would gladly eat this all the time!

• cheching

• Toronto, ON

• 1/21/2018

A wonderful savory dish with lovely texture and taste. Brought to a potluck and everyone loved. My changes: used heavy whipping cream instead of half-n-half (bcse that's what I had), about 1 cup of shallots and no parsley (bcse that's what I didn't have) and about 8 oz of challah. Another change was to make the liquid early so I could soak the toasted challah all the while I was making the saute. Don't worry about how long it takes to cook the onions. And the more diverse set of shrooms, the better.

• cheerycook

• DC

• 1/1/2016

Simply Amazing! I made it for two, so I cut the recipe by roughly 2/3. The only mushrooms I used were fresh Chanterelles, because I was lucky to find them. I baked them in ramekins, at 375 degrees in a convection oven, for about 30 min. I also served them in the ramekins.

• stage

• Cary, NC

• 11/6/2015

Made a big one instead of individuals as I wasn't sure how the "no carb" family members would react. They all ate it and had seconds and thirds! Made it as instructed but added fresh thyme and a little more pepper. It was great with pork roast. I would definitely make this one again and again.

• travel80

• Winnipeg, MB

• 4/25/2015

Sunday dinner .... easy, delicious starch replacement. I made fruit stuffed pork chops and spinach casserole...a bottle of good white wine...husband singing as he cleans the kitchen!

• Carterhall

• Richmond VA

• 1/18/2015

Such a great and simple way to change up the stuffing on Thansgiving. I like to add a bit of fresh thyme or rosemary, and also deglaze the mushrooms after they release their moisture with a good dry sherry. You can make it the night before and pop in the oven when guests are arriving - the house will smell amazing.

• cookwithkate

• Boston

• 11/22/2014

爱这道菜!圣诞节的传统在我通行e, served alongside Beef Tenderloin with Port Sauce (Bon Appetit, Dec 2007). Also great as a main dish for vegetarian guests. As some others have said, quality mushrooms are key. My tried and true blend is ¾ lb shitake, ¼ lb cremini, ¼ oyster, ¼ lb hen of the woods. The cheese matters too - definitely go with the real deal - imported Parm Reg. Don't be tempted use extra mushrooms for extra deliciouness - I tried this once and it came out rubbery. Likewise, don¿t use extra bread - 5 oz doesn¿t seem like much, but the dish is all about balance. However, do use up to ¼ cup extra half and half if the mixture appears at all dry after sitting for 10 min - it should have a creamy consistency with some liquid remaining unabsorbed. Also I use a couple extra cloves of garlic - adds some savory goodness but does not make it ¿garlicky¿. A couple more notes - I always assemble puddings 2-3 hours in advance, which I think actually improves the flavor and texture, and certainly reduces last minute stress. Also, this comes out better if you cook it at a higher temperature, so it gets crispy on the outside, but still a bit wobbly in the middle. 400 for about 20 min, and finish at 425 for about 5 min (check texture with a toothpick or butter knife). Yum!

• marcie_nyc

• Brooklyn, NY

• 12/28/2013

Simply amazing. I halved the recipe to make 4 servings, and between my bf and me the pudding was gone as soon as it came out of the oven! It's the one dish my bf still talks about 3 weeks later. I'm getting the hint - will be making it again soon.

• Anonymous

• 3/6/2013

Delicious - I cooked for 50 minutes in 2 quart dish because I didn't have ramekins, so it was a big soggy in the middle. I think I'll try big muffin tins next time. But my family devoured it, served with roast sirloin. Also, used Hawaiian bread because could find Challah on Christmas Eve and they don't sell Brioche in this part of "Merlin." (that's what I get for last minute shopping).

• Anonymous

• Pasadena, MD

• 12/26/2012

Made this for the first time tonight and it was DEE-LICIOUS! These were the minor tweaks I made. 1. used 1 lb shitake mushrooms and 1/2lb creminis (shitakes are my favorite so I used the most of those, pick your favorite mushrooms!) 2. I added slightly more half and half to avoid the too eggy texture, about 1/8 cup or less. 3. Added some sprigs of rosemary in the mixture and sprinkled a little on top before placing in the oven. 4. Had to cook the challah a few minutes longer to make it brown and crispy. Enjoy!

• tarasky

• Brooklyn, NY

• 2/1/2012

Made this instead of the usual wet-bread stuffing for Thanksgiving, and it was the hit of the meal! I made it again but with rehydrated wild and fresh white mushrooms - don't! I took an outstanding recipe and made it boring and relatively tasteless. It is absolutely worth the price of fresh wild mushrooms.

• dlaguardia

• Sunnyvale, CA

• 1/5/2012

Just made for Christmas dinner and it was a hit with everyone - no leftovers. Followed recipe to the T including using challah bread. Five Yums.

• ChefBurnzalot

• 12/25/2011

I didn't think this was that good. It was good for using up some bread, mushrooms, and cheese that I had, but I would not specifically buy the ingredients for it.

• MLindsey1

• 10/13/2011

I made recipe as is with the exception I couldn't find any bread other than French and I used my pyrex Oval, but this recipe is SO SAVORY it doesn't matter, Tasty, hubby loved it wants to see it in reg. meal line up. The longer the bread soaks the better it tastes! Nice crispy top too! Definately make again!

• Cussin_Cook

• Coos Bay,OR

• 7/28/2011