savory bread pudding....

I'm looking for a non-dessert bread pudding recipe that would pair with turkey. I think I've heard of one with mushrooms, but I'm not sure.

Anyone have a recipe they could share?
I found this one on the Food Network site. It sounds really good, I may have to try it myself! HTH [img]images/smiles/icon_smile.gif[/img]


Wild Mushroom Bread Pudding

Recipe Courtesy of Emeril Lagasse

3 tablespoons unsalted butter
3 cups julienne yellow onions
2 teaspoons salt
1/4 plus 1/8 teaspoon cayenne pepper
12 turns fresh ground black pepper
1/2 pound wild and exotic mushrooms, about 3 cups
1 tablespoon chopped garlic
5 eggs
2 cups heavy cream
1/4 teaspoon Tabasco sauce
1 teaspoon Worcestershire sauce
8 slices, 1 inch cubed white bread, about 4 cups
1/2 cup grated Parmigiano-Reggiano cheese

Preheat the oven to 350 degrees F. Grease a 2 quart glass rectangle pan with 1 tablespoon butter. In a large saute pan, over medium-high heat, melt the remaining 2 tablespoons butter, about 1 minute. Add the onions, 1 teaspoon salt, 1/2 teaspoon cayenne, and 12 turns black pepper and sauti for 4 minutes. Stir in the mushrooms and sauti for 3 minutes. Add the garlic and sauti for 1 minute. Remove from the heat and cool.

In a mixing bowl, whisk the eggs for 30 seconds. Add the heavy cream, remaining 1 teaspoon salt, remaining 1/8 teaspoon cayenne pepper, Tabasco, and Worcestershire sauce. Whisk the mixture until fully incorporated. Stir in the sautied mushrooms. Add the bread cubes and mix well. Pour the filling into the prepared pan. Sprinkle the pudding with the grated cheese. Bake for 55 minutes. Remove from the oven and allow to rest for 5 minutes before serving.

Yield: 10 servings
oh, that sounds absolutely perfect!
many thanks!
Diane, I made it last weekend and meant to post, but this is too wierd--I also used crimini mushrooms (but not oyster), whole milk, olive oil and alot more cheese on top. [img]images/smiles/icon_smile.gif[/img] Great minds think alike, hmm? You're right, it was delicious! [img]images/smiles/icon_biggrin.gif[/img]


[ October 24, 2001: Message edited by: frantik ]

I tried this this recipe last night and it was INCREDIBLE. I made a couple of modifications - sustituted olive oil for the butter, and whole milk for the cream. I used crimini and oyster mushrooms, and a little extra cheese on top.

Just wanted to thank you (again) for posting it!


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