Exotic Mushroom & Smoked Gruyere Bread Pudding
This vegetarian delight captures a deep savoriness from the variety of mushrooms paired with aromatic smoked cheese, garden-fresh vegetables, and any favorite bread. It can be prepared ahead of time up to step 5 — just put it in the oven an hour before it’s time to eat!
Makes: 6 entrée servings (8-12 appetizer servings)
Ingredients
2 tablespoon extra virgin olive oil
8 ounces RI Mushroom Co. Chef’s Mix mushrooms, sliced
4 tablespoon garlic, minced
4 teaspoon fresh thyme, chopped, divided
5 cups baby spinach or fresh kale, washed, chopped (8 ounces)
¼ cup mushroom broth or vegetable broth
½ teaspoon kosher salt
¼ teaspoon fresh cracked black pepper
6 cups stale bread, preferably sourdough or cheddar loaf, sliced into 1” cubes (8 ounces)
¾ cup smoked gruyere cheese or smoked cheddar cheese, grated
¼ cup Parmesan cheese, freshly grated, plus extra for garnish
½ cup cherry tomatoes, halved
4 each eggs
2 cups milk
Fig balsamic or balsamic reduction, for garnish
Directions
Prepare the Chef’s Mix mushrooms by cutting off any woody bottom portions and slice into equal-sized pieces. Consistent size is important so they cook at the same rate.
In a large sauté pan or skillet, heat olive oil over medium-high heat. Once the oil is shimmering, add sliced mushrooms, and stir to coat in olive oil. Sauté mushrooms over medium-high heat, stirring often, until they start to get crispy around the edges. Add garlic and 2 teaspoons thyme and cook for 60 seconds.
Add baby spinach or chopped kale and toss together. Add mushroom broth or vegetable broth and stir until the greens wilt and the broth evaporates. Remove from heat and add kosher salt and fresh cracked pepper. Let cool slightly.
Preheat oven to 350 °F. Non-stick spray or butter a 2-quart baking dish, soufflé dish or cake pan. In a large bowl combine the 1-inch bread cubes, mushroom mixture, smoked cheddar, and parmesan, and toss together. Transfer to a prepared baking dish. Top with sliced cherry tomatoes.
Beat together eggs, milk, and the remaining 2 teaspoons of thyme. Pour egg mixture over bread mixture. Let sit at least 5 minutes before baking to absorb the liquid.
Place in oven and bake 45 to 50 minutes, until golden brown. Remove from the oven, cool slightly, and slice into 6 equal pieces (If an appetizer, slice into 8-12 pieces). Serve with some freshly grated parmesan and balsamic drizzle. Enjoy!
Chef’s Notes:
Stale bread does make a difference, as the less moisture in the bread allows more absorption of the custard mixture. Leaving bread uncovered in the fridge overnight can cause bread to stale more quickly.