Wild Mushroom Bread Pudding Recipe

Try this Wild Mushroom Bread Pudding recipe using smoky Lapsang Souchong tea. Recipe by Chef Andre Begnaud

Ingredients

• 1 .5 C heavy cream
• .25oz dried mushrooms
• 2oz Lapsang Souchong tea
• .5 T olive oil
• .5 ea onion (cut into small slices)
• .5 t shallots (minced)
• .5 t garlic (minced)
• 3oz fresh wild mushrooms (sliced)
• I T molasses
• 3 ea eggs (beaten)
• .5 t creole seasoning
• Tabasco/salt/pepper to taste
• 2 C stale bread (diced)
• 2T Parmesan Reggiano (grated)

Instructions

1. Preheat oven to 350F
2. Bring cream, dried mushrooms & Lapsang Souchong to a boil; reduce to a simmer for 2-3 min. Remove from pan & let cool
3. Over med heat, saute onion, shallot & garlic in oil until the onion is lightly caramelized. Add fresh mushrooms & cook until tender (3-5 min). Add molasses & seasoning. Allow to cool
4. Strain cream through fine mesh sieve into the beaten eggs. Season well. Add the bread to the egg/cream & mix, allow to set for 5-8 min. Stir in mushroom mixture & reseason.
5. Fill 4 – 4oz, buttered molds & top w/the cheese.
6. Cover w/aluminum foil & bake for 16-18 min. Remove foil & cook additional 2-3 min.
7. Let rest for 1-2 min & turn out. serve warm