Savoury Porcini Bread Pudding Recipes

SAVORY BREAD PUDDING

Steps:

• Preheat the oven to 400 degrees F. Grease a 3-quart casserole dish with butter.
• Whisk the eggs, heavy cream, cognac and some salt and pepper in a large bowl. Place the bread slices into the egg-cream mixture and let sit for 5 minutes.
• Cut the mushrooms into large dice and add to food processor along with the shallots and process until finely, finely chopped. Put a large cast-iron pan over medium-high heat and add 4 tablespoons of the butter. Once the pan is heated, add the mushroom/shallot mixture and cook until browned, about 5 minutes.
• Turn the heat under a medium cast-iron pan to medium-high and add the oil. Once heated, add the sliced spring onion and sear until browned on both sides, about 5 minutes total.
• To assemble, first put a third of the bread in the prepared casserole dish, then half of the mushroom duxelles, half of the seared onion and another third of the bread. Press down and top with the remaining mushroom duxelles and onions. Top with the remaining bread and dot with the remaining 4 tablespoons butter. Put into the oven and bake until golden brown, about 15 minutes.

SAVOURY PORCINI BREAD PUDDING

Steps:

• In a small saucepan over medium heat, bring the stock just t a simmer. Remove from the heat and add the dried mushrooms. Set aside for 15 minutes.
• In a large bowl toss together the bread cubes, parsley, marjoram and thyme. Set aside.
• In a medium saucepan, melt the butter over medium heat. Add the onion and saute, stirring occasionally, for 5 minutes. Stir in the fresh mushrooms and garlic. Cook, stirring occasionally, until the mushrooms are soft, about 5 minutes. Add this mixture to the bread cubes, tossing gently.
• Drain the stock from the dried porcini, reserving the liquid, MInce the mushrooms and add them to the bread mixture along with the reserved liquid. Fold well until the bread cubes are thoroughly moistened. Cover and let sit for 1 hour.
• Preheat the oven to 350*F.
• Generously butter an 8 1/2 by 4 1/2 inch loaf pan. Add the eggs to the bread mixture; mixing well. Place in the pre-pared pan, cover with a sheet of buttered foil, and bake in a bain-marie until firm, about 1 hour. Let cool in the pan for 15 minutes.
• Turn the bread pudding out onto a board and cut into thick slices. Serve warm with roasted chicken for a real taste treat!