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Savory Chanterelle Bread Pudding
Created by AndrewM, Thursday, 18 October 2012


In Memory of Patrice Benson

  • 1 T. olive oil or butter
  • 2 C. cleaned and sliced chanterelles (about 10 oz.)
  • 1/2 C. diced onion
  • 1/3 C. diced celery
  • 1 T. minced fresh garlic
  • 4 C, 1-inch-cubed firm, rustic French- or Italian-style bread
  • 1 1/2 T. minced fresh sage
  • 1 T. minced fresh thyme or lemon thyme
  • 1 1/2 t. salt
  • 1/4 t. black pepper
  • 1 1/2 C. half-and-half
  • 1 1/2 C. milk
  • 2 eggs
  • 2 egg yolks
  1. It is important to use a rustic-style bread for this recipe—not airy bread.
  2. Preheat an oven to 325°F. Heat the oil in a large sauté pan or skillet over medium-high heat. Sauté the chanterelles and onion for 3 to 4 minutes, or until three-quarters done. Add the celery and sauté for about 1 1/2 to 2 minutes more. Add the garlic and sauté for 30 seconds more, taking care not to burn the garlic. Remove from the heat.
  3. Combine the bread cubes, herbs, salt, and pepper in a large bowl. Mix in the cooked mushroom mixture and set aside.
  4. Butter a 6-cup glass or ceramic baking dish or spray with vegetable-oil cooking spray.
  5. Whisk the half-and-half, milk, eggs, and egg yolks in a medium bowl. Pour the egg mixture into the bread mixture and mix gently and thoroughly. Transfer the mixture to the baking dish and level out the surface, lightly pressing the bread down into the dish.
  6. Bake for 50 to 60 minutes, or until the custard is just set in the center. Do not overbake or the custard will scramble.
Additional Tips

Recipe from Kathy Casey’s Northwest Table, Chronicle Books. Used by permission.

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