MUSHROOM & LEEK BREAD PUDDING
I watched Ina Garten make this on the Today show a few weeks before Christmas 2013 and immediately was intrigued. I made this on Christmas and was met with great reviews from all that tried it. This is a savory bread pudding (like dressing), NOT a dessert!! *I did make leaving the crust on the bread for added texture.
Provided by CindiJ
Categories Grains
Time 1h35m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside.
- Cut the leeks lengthwise, slice crosswise ¼ inch thick, wash in a big bowl of water, and spin-dry in a salad spinner. Don't put mushrooms in water; wipe them with a clean, damp sponge.
- Meanwhile, heat the oil and butter in a large (12-inch) sauté pan over medium heat. Add the pancetta and cook for 5 minutes, until starting to brown. Stir in the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender. Stir in the mushrooms, tarragon, sherry, 1.
- tablespoon salt and 1 teaspoon pepper, and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley.
- In a large mixing bowl, whisk together the eggs, cream, chicken stock and 1 cup of the Gruyère. Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid. Stir well and pour into a 2 1/2- to 3-quart gratin dish (13x9x2 inches). Sprinkle with the remaining 1/2 cup of Gruyère and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.
Nutrition Facts : Calories 870.2, Fat 34.2, SaturatedFat 17.3, Cholesterol 192.3, Sodium 1057.5, Carbohydrate 108.9, Fiber 5.5, Sugar 8.3, Protein 34.1
WILD MUSHROOM BREAD PUDDING
Provided by Tyler Florence
Categories side-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- On a sheet pan put cubed bread. Toast it in the oven until golden brown, about 5 minutes.
- In a large saute pan melt the butter and saute the shallots until just wilted. Add the mushrooms and saute until browned, about 6 minutes. Remove from heat and reserve.
- In a large bowl make custard, whisk together the cream with the eggs and season with the salt and pepper.
- Add toasted bread cubes along with the chives, thyme and rosemary to the egg mixture. Stir in the sauteed mushrooms and mix in the grated Parmesan.
- Transfer the mixture to a 9 by 13-inch baking dish, top with more grated Parmesan, to taste.
- Bake for 45 minutes or until the top is golden brown and the custard is set.
MUSHROOM AND LEEK BREAD PUDDING
Provided by Ina Garten
Time 2h15m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside.
- Meanwhile, heat the oil and butter in a large (12-inch) saute pan over medium heat. Add the pancetta and cook for 5 minutes, until starting to brown. Stir in the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender. Stir in the mushrooms, tarragon, sherry, 1 tablespoon salt and 11/2 teaspoons pepper and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley.
- In a large mixing bowl, whisk together the eggs, cream, chicken stock and 1 cup of the Gruyere. Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid. Stir well and pour into a 2 1/2-to-3-quart gratin dish (13 x 9 x 2 inches). Sprinkle with the remaining 1/2 cup Gruyere and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.
MUSHROOM BREAD PUDDING
Wonderful served as a brunch centerpiece or as a holiday side, this rich vegetarian casserole can be assembled in advance, refrigerated overnight, then baked just before serving. You could certainly prepare it day-of and let the bread soak for 15 minutes before baking, but allowing it to sit overnight will make it more tender. Delicate brioche is the ideal bread for this pudding, and it is available in most supermarkets, often in the form of hamburger rolls, which are a good size and shape for this dish. Challah is also a good option, but it's a bit denser, so it may take more than 15 minutes for it to soak up the custard.
Provided by Susan Spungen
Categories brunch, dinner, lunch, casseroles, custards and puddings, vegetables, main course, side dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Boil 1 cup of water in a small saucepan. Add the dried porcini mushrooms and soak until softened, about 15 minutes. Using a slotted spoon, transfer the mushrooms to a cutting board and finely chop; set aside. Carefully pour remaining mushroom liquid into a large bowl, leaving any grit behind.
- In a large (12-inch) skillet, heat 1 tablespoon oil and 1 tablespoon butter over high. Add fresh mushrooms and cook, stirring occasionally, until browned, about 8 minutes. Lower heat to medium. Add sage, shallots and chopped porcini, and cook, stirring, until shallot is translucent, 3 to 4 minutes. Add cognac, if using, season to taste with salt and pepper and cook, stirring, 1 minute more. Transfer to a plate.
- In the same pan, melt 1 tablespoon butter over medium heat. Add the leeks and a big pinch of salt and cook, stirring, until wilted, 5 to 7 minutes. Return the mushroom mixture to the pan and stir to combine with the leeks. Remove from heat.
- Add eggs to the large bowl with the mushroom liquid, and whisk to blend. Add cream, milk, cayenne, 1½ teaspoons salt and plenty of black pepper. Whisk thoroughly to combine, then add the Gruyère.
- Grease the bottom and sides of a 9-by-13-inch baking dish with butter, then add about 1/4 of the fresh mushroom mixture and arrange in an even layer. Arrange the bread slices on top in an overlapping pattern. Sprinkle the remaining mushroom mixture over top, tucking it in between the bread slices. Ladle the custard mixture over top, evenly distributing the cheese. Refrigerate, covered, overnight (see Tip).
- When ready to cook, remove the dish from the refrigerator about 30 minutes before baking. Heat the oven to 350 degrees. Top the pudding with Parmesan and bake for 40 to 45 minutes until set in the center (it may puff a bit). Run it under the broiler for 2 to 3 minutes to brown the top, watching carefully. Let sit 10 minutes, then serve warm, topped with additional sage if desired.
MUSHROOM, LEEK, AND BRIOCHE STUFFING
Provided by Susan Spungen
Categories Bread Mushroom Side Thanksgiving Stuffing/Dressing Leek Peanut Free Tree Nut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 250°F. Butter a 3-quart baking dish. Place cubed bread on a rimmed baking sheet and bake until slightly dry, 10 to 15 minutes.
- Raise oven temperature to 350°F. In a large sauté pan over high heat, melt 1 tablespoon butter. Add mushrooms, and season with salt and pepper. Cook, tossing occasionally, until mushrooms have released their liquid and start to brown, 6 to 8 minutes. Scrape into a medium bowl and set aside, reserving pan.
- Return pan to medium heat and melt remaining 1 tablespoon butter. Add fennel and rosemary, and cook until fennel softens and starts to brown, about 5 minutes. Add leeks and cook until all the vegetables are very soft, about 5 minutes more. Return mushrooms to pan, add broth, and bring to a simmer. Season to taste with salt and pepper. Transfer vegetables to a large bowl and let cool slightly. Add cubed bread and eggs and toss until mixture is combined.
- Transfer bread mixture to baking dish. Bake in the center of the oven until golden brown and slightly puffed, 35 to 40 minutes (add 10 minutes if the dish has been refrigerated). Top with parsley and serve immediately.
MUSHROOM BREAD PUDDING
This uncomplicated savoury bread pudding is a great sidedish, when served with a steak or roast beef. It can be served hot, or at room temperature.
Provided by emmalee1942
Categories Vegetable
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat the milk until bubbles form around the sides of the pan. Pour over the croutons. Stir in the eggs, one at a time.
- Saute the mushrooms, onion, salt and pepper in the melted butter until the onions become translucent. Cool briefly, then stir into the bread mixture.
- Pour into a greased 8" or 9" square baking dish. Sprinkle with the parmesan cheese.
- Bake in a larger pan of hot water 350 degrees, 45-50 minutes, until firm.
Nutrition Facts : Calories 180.2, Fat 10.8, SaturatedFat 5.8, Cholesterol 119.6, Sodium 244, Carbohydrate 10.2, Fiber 0.6, Sugar 1.3, Protein 10.9
LEEK BREAD PUDDING
This is a savory variation on classic, Southern bread pudding. It's an amazing crowd-pleaser-and the next day, you can cut the leftovers into slices, crisp them up in butter, and call it breakfast.
Provided by Hugh Acheson
Categories dessert
Time 1h15m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F. For the leeks: Melt butter in large skillet over medium-high heat. Add leeks and salt and sauté for 4 minutes. For the bread cubes: In a large bowl, toss the bread cubes with melted butter, thyme, and salt. Spread out on a large baking sheet and bake until golden and slightly crunchy, 10 minutes.
- Add two tablespoons of water to the leeks and cover the skillet to steam, 10 minutes; remove leeks to a baking sheet to cool for 2 minutes. For the custard base: In a large bowl, whisk egg, egg yolks, heavy cream, milk, half the Parmesan, and salt.
- Assemble the bread pudding: Reduce oven temperature to 325 degrees F. In a large mixing bowl or pot, layer the croutons, leeks, and custard base for even mixing. Add remaining Parmesan and mix thoroughly to combine. Butter a casserole dish, add the bread pudding and finish with more Parmesan. Bake 25-30 minutes.
- Remove casserole dish from the oven when the custard has set and the top is golden brown; serve.
LEEK BREAD PUDDING
Provided by Thomas Keller
Categories Cheese Dairy Vegetable Brunch Side Bake Vegetarian Dinner Lunch Leek Fall Winter Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12 as a side dish, 6 to 8 as a main course.
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F.
- Put the leek rounds in a large bowl of tepid water and swish so that any dirt falls to the bottom of the bowl. Set a medium sauté pan over medium-high heat, lift the leeks from the water, drain, and add them to the pan. Season with salt and cook, stirring often, for about 5 minutes. As the leeks begin to soften, lower the heat to medium-low. The leeks will release liquid. Stir in the butter to emulsify, and season with pepper to taste. Cover the pan with a parchment lid, and cook, stirring every 10 minutes, until the leeks are very soft, 30 to 35 minutes. If at any point the butter breaks or looks oily, stir in about a tablespoon of water to re-emulsify the sauce. Remove and discard the parchment lid.
- Meanwhile, spread the bread cubes on a baking sheet and toast in the oven for about 20 minutes, rotating the pan about halfway through, until dry and pale gold. Transfer to a large bowl. Leave the oven on.
- Add the leeks to the bread and toss well, then add the chives and thyme.
- Lightly whisk the eggs in another large bowl. Whisk in the milk, cream, a generous pinch of salt, pepper to taste, and a pinch of nutmeg.
- Sprinkle 1/4 cup of the cheese in the bottom of a 9-by-13-inch baking pan. Spread half the leeks and croutons in the pan and sprinkle with another 1/4 cup cheese. Scatter the remaining leeks and croutons over and top with another 1/4 cup cheese. Pour in enough of the custard mixture to cover the bread and press gently on the bread so it soaks in the milk. Let soak for about 15 minutes.
- Add the remaining custard, allowing some of the soaked cubes of bread to protrude. Sprinkle the remaining 1/4 cup cheese on top and sprinkle with salt.
- Bake for 1 1/2 hours, or until the pudding feels set and the top is brown and bubbling.
BACON AND MUSHROOM BREAD PUDDING
Make and share this Bacon and Mushroom Bread Pudding recipe from Food.com.
Provided by Pinay0618
Categories Pork
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Prepare a 8" x 8" x 2" glass baking dish with a non stick baking spray. In a large stock pot over a medium high heat add the reserved bacon fat and heat. Add mushrooms, garlic, shallots, basil, parsley, sage and thyme and sauté until mushrooms are tender and brown, about 15 minutes. Remove pot from heat. Stir in chopped bacon. Season mixture to taste with salt and pepper.
- Preheat oven to 350 degrees F. In a large mixing bowl whisk together the eggs, half and half, and 3/4 cup Parmesan, salt and pepper in large bowl to blend. Add bread cubes; toss to coat. Let stand 15 minutes. Stir in mushroom mixture. Transfer to prepared dish. Sprinkle remaining 1/4 cup cheese over top. Bake until pudding is brown and puffed and set in center. Bake approximately 40 minutes to an hour.
Nutrition Facts : Calories 730.2, Fat 64.1, SaturatedFat 25.2, Cholesterol 287.1, Sodium 1194.2, Carbohydrate 12.4, Fiber 1.4, Sugar 2.6, Protein 27.9
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MUSHROOM, LEEK AND PARMESAN BREAD PUDDING - FOOD …
From foodandwine.com
Servings 8
- In a small bowl, soak the dried porcini in the hot water until softened, about 30 minutes. Drain and finely chop the mushrooms, discarding any tough bits.
- Melt 2 tablespoons of the butter in a large skillet. Add the leeks and a pinch each of salt and pepper and cook over moderately high heat, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook for 2 minutes longer. Add the remaining 2 tablespoons of butter along with the assorted mushrooms and chopped porcini and cook over high heat, stirring frequently, until the mushrooms have released their liquid. Pour in the wine and cook, stirring frequently, until the liquid has evaporated and the mushrooms begin to brown, about 10 minutes. Season the mushrooms with salt and pepper.
- Preheat the oven to 375°. Lightly butter a 3-quart baking dish. Spread the diced bread in the baking dish and spoon the mushrooms on top. In a large bowl, whisk the eggs with the cream, 1 cup of the Parmesan cheese, the thyme and a pinch each of salt and pepper. Pour the custard over the mushrooms. Press a sheet of plastic wrap directly on the custard and let the bread pudding soak for 30 minutes.
- Discard the plastic wrap. Sprinkle the the remaining 1/2 cup of cheese and the parsley on top of the pudding. Bake for about 40 minutes, or until the custard is set and the top is brown. Let stand for 10 minutes before serving.
BAREFOOT CONTESSA | MUSHROOM & LEEK BREAD PUDDING | …
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- Preheat the oven to 350 degrees. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside.
- Meanwhile, heat the oil and butter in a large (12-inch) sauté pan over medium heat. Add the pancetta and cook for 5 minutes, until starting to brown. Stir in the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender. Stir in the mushrooms, tarragon, sherry, 1 tablespoon salt, and 1½ teaspoons pepper and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley.
- In a large mixing bowl, whisk together the eggs, cream, chicken stock, and 1 cup of the Gruyère. Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid. Stir well and pour into a 2½ to 3-quart gratin dish (13 x 9 x 2 inches). Sprinkle with the remaining ½ cup of Gruyère and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.
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