Mushroom Bread Pudding
1 lb. brioche loaf, crust removed, cut into 1-inch cubes
1 lb. shiitake mushrooms, sliced
1 lb. oyster mushrooms, sliced
1 lb. portobello mushrooms, diced
¼ c. shallots, finely chopped
¼ c. olive oil
½ c. white port
1 tbsp. butter
5 eggs
3 c. heavy cream
1 tbsp. fresh parsley, chopped
1 tbsp. chervil, chopped
1 tsp. thyme, chopped
2 tbsp. porcini powder
Sea salt and freshly ground black pepper, to taste
Butter a baking dish, then heat olive oil in a heavy skillet over high heat. Saute mushrooms for two minutes, until the liquid evaporates. Season the mushrooms with sea salt and freshly ground black pepper, then remove them from the skillet, combine them with the brioches and set aside the mixture.
Place the shallots in the skillet and cook them over medium heat — do not brown them.
Deglaze the pan with white port, and reduce by half. Pour in cream and bring to a boil. Remove from the heat and set aside, then let the mixture cool.
In a separate mixing bowl, beat eggs until they are well combined. Pour in cream mixture, herbs and porcini powder, then season with sea salt and freshly ground black pepper.
Place the mushroom-brioche mixture into a baking dish, then pour the egg and cream mixture over the top of the mushrooms and brioche.
It’s very important to ensure that all of the bread is saturated with the custard. Cover tightly with foil.
Bake at 325 degrees for 60 minutes or until set. Serve hot.
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