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Gallery Read the full recipe after the video. Recipe Summary Servings: 6 6046_111610_bread_pudding.jpg
Ingredients Ingredient Checklist 2 teaspoons vegetable oil 1 medium yellow onion, sliced Smoked Mushrooms 1 teaspoon minced garlic 3 teaspoons Emeril’s Original Essence or Creole Seasoning 1 1/2 teaspoons coarse salt 1 teaspoon freshly ground black pepper 1/4 cup lager beer 5 large eggs 3 cups heavy cream 1/4 cup molasses 1 1/2 teaspoons Worcestershire sauce 1 teaspoon minced fresh thyme 3/4 cup freshly grated Gouda cheese 3/4 cup freshly grated white cheddar cheese 3/4 pound stale white bread, cut into 1-inch cubes (about 10 cups) 1 teaspoon unsalted butter 1 tablespoon fine dried breadcrumbs
Gallery Read the full recipe after the video.
Recipe Summary Servings: 6 6046_111610_bread_pudding.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
6046_111610_bread_pudding.jpg
6046_111610_bread_pudding.jpg
Ingredients
Ingredients
- 2 teaspoons vegetable oil 1 medium yellow onion, sliced Smoked Mushrooms 1 teaspoon minced garlic 3 teaspoons Emeril’s Original Essence or Creole Seasoning 1 1/2 teaspoons coarse salt 1 teaspoon freshly ground black pepper 1/4 cup lager beer 5 large eggs 3 cups heavy cream 1/4 cup molasses 1 1/2 teaspoons Worcestershire sauce 1 teaspoon minced fresh thyme 3/4 cup freshly grated Gouda cheese 3/4 cup freshly grated white cheddar cheese 3/4 pound stale white bread, cut into 1-inch cubes (about 10 cups) 1 teaspoon unsalted butter 1 tablespoon fine dried breadcrumbs
Directions
Heat oil in a large deep skillet over high heat. Add onions and cook, stirring, until golden brown and tender, about 5 minutes. Add mushrooms, garlic, 1 1/2 teaspoons Essence, 1 teaspoon salt, and 3/4 teaspoon pepper. Cook, stirring, until mushrooms are tender and have given off any liquid, 3 to 5 minutes. Add beer to deglaze pan and cook, stirring, until mixture is almost dry, 1 to 2 minutes. Remove from heat and let cool.
In a large bowl, whisk together eggs, cream, molasses, Worcestershire sauce, thyme, remaining 1 1/2 teaspoons Essence, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper until well combined. Add onion-mushroom mixture and cheeses; stir to combine. Add bread cubes and let stand until liquid is absorbed, about 2 hours.
Preheat oven to 350 degrees.
Butter a 9-by-13-inch baking dish; add bread crumbs, shaking baking dish to coat. Pour egg mixture into baking dish and cover with parchment paper-lined aluminum foil. Transfer to oven and bake for 1 hour. Uncover and continue baking until pudding rises, is firm in the center and golden brown, 20 to 30 minutes more. Let cool slightly before serving.
Reviews
Add Rating & Review 9 Ratings 5 star values: 1 4 star values: 3 3 star values: 4 2 star values: 0 1 star values: 1
Reviews
Add Rating & Review 9 Ratings 5 star values: 1 4 star values: 3 3 star values: 4 2 star values: 0 1 star values: 1
Add Rating & Review
9 Ratings 5 star values: 1 4 star values: 3 3 star values: 4 2 star values: 0 1 star values: 1
9 Ratings 5 star values: 1 4 star values: 3 3 star values: 4 2 star values: 0 1 star values: 1
9 Ratings 5 star values: 1 4 star values: 3 3 star values: 4 2 star values: 0 1 star values: 1
5 star values: 1 4 star values: 3 3 star values: 4 2 star values: 0 1 star values: 1
All Reviews for Savory Wild Mushroom Bread Pudding
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Savory Wild Mushroom Bread Pudding
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
