This bread pudding was served alongside the dry aged beef at my dinner party, see “Fancy Dinner Times”. I’m a big fan of sweet bread puddings and was intruiged to try a savory version. However, porcini mushrooms are not my favorite both because of their pungent smell and their rediculously high price. With trepedation, I followed through with the menu and made the pudding.
I’m so glad I did. It was buttery, bready goodness. Perhaps not the prettiest of dishes, the mushrooms paired perfectly with the beef. Whether it was the butter and cream or the baking, the mushrooms lost a lot of their smell without sacrificing flavor. I’d definitely make this again. Hopefully someone will give me porcinis because I am not about to spend over $100 per pound anytime soon.
I had never made bread pudding before so I really didn’t know what to expect. It was actually rather easy.
First, cut and toast bread.
Then, saute mushrooms and garlic.
Throw everything in a large bowl and let the bread soak up the juices. I have to admit it looks rather squishy, but it is a necessary step.
Then all that is left is baking.
“Caramelized Onion-Porcini Bread Pudding” from Fresh from the Market by Laurent Tourondel
- 1 small loaf of country bread, crust trimmed and cut into cubes
- 1/4 cup olive oil
- 6 oz porcini mushrooms, sliced into 1/4-inch thick (I used a little less to cut down on $$)
- 2 tablespoons unsalted butter
- 1 tablespoon chopped garlic
- 2 teaspoons fresh thyme
- 1 sweet onion, thinly sliced
- sea salt and fresh ground black pepper
- 1/2 cup dry red wine
- 1 1/2 cups heavy cream
- 2/4 cup grated parmesan
- 1 large egg
- 2 large egg yolks
- 2 tablespoons chopped fresh parsley
Preheat oven to 325F
Cut bread into cubes and arrange on a baking sheet. Toast until lightly browned, approximately 25 minutes.
Heat 3 tbsp oil in a pan over high heat. Saute mushrooms until lightly browned, about 3 minutes. Add butter, garlic, and fresh tyme and cook until garlic is tender. Transfer to a large mixing bowl and set aside.
In the same pan, heat 1 tbsp olive oil over medium heat. Add onions and caramelize for about 10 minutes (more like 20 for me…) Season with salt and pepper. Add wine and simmer until the wine is completely absorbed by the onions. Remove from heat.
Combine cream, 1/2 cup cheese, egg, egg yoks, and parsley in a medium bowl. Mix well. Pour the custard into the bowl with the mushrooms. Add caramelized onions and toasted bread crumbs. Mix until combined. Let stand 30 minutes at room temperature so that the bread can absorb liquids.
Butter desired bread pudding mold and pour in pudding mixture. Bake until browned, about 20 minutes. Cover with foil and bake another 15 minutes until pudding has set (test with tooth pick). Remove from oven and sprinkle with remaining cheese. Serve warm.
*This pudding is best served fresh out of the oven. It can be reheated the next day, but it looses its nice texture.