Organic Tea Blog

Wild Mushroom Bread Pudding Recipe

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
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