Mushroom Bread Pudding


Mushroom Bread Pudding

Serves 4


1/4 pound focaccia cut into very small cubes

1 egg yolk

1 cup heavy cream

8 tablespoons butter

1/4 tablespoon chopped garlic or Roasted garlic flakes

1/4 tablespoon chopped shallot or dried shallots
1/2 pound Magical Forest Blend Dried Mushrooms
1/2 teaspoon dried rosemary
1/2 tablespoon dried parsley
1/2 tablespoon dried thyme
Salt and pepper, to taste

6 ounces pesto (optional)


1. Lightly toast focaccia and set aside to cool.

2. Mix egg yolk and cream together; set aside.

3. Heat butter in a sauté pan over medium heat and lightly toast garlic and
shallots. Add mushrooms and cook until golden brown on edges; set aside to

4. Combine cooled cooked ingredients plus egg and cream, bread and herbs and
let sit for 10 minutes so bread absorbs liquid. Preheat oven to 325 degrees.

5. Liberally grease four 6-ounce ramekins. Pour one level scoop of mushroom
mixture into each ramekin, making sure each pudding has some liquid.

6. Cook for 12 minutes or until tops are golden brown. Let cool slightly before
removing puddings from pan.

7. Before serving, reheat and top with a dollop of pesto, if using.

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