I found this recipe in the Seattle Times several years ago and have been making it ever since. It is a perfect dish to serve with a holiday meal. It’s basically like eating a very rich and savory stuffing or dressing, but in my opinion is easier to prepare. The wild mushrooms are just delicious, but if you can’t find any, use crimini over button mushrooms. This recipe also has the advantage that it can be prepared the day before and simply refrigerated until about an hour before you plan to bake it in your oven. Better and better, wouldn’t you say?
So give it a try. Instead of stuffing your bird this Thanksgiving or Christmas, place this bread pudding on your holiday table. It will be a huge success.
- 1 c. milk
- 1 c. whipping cream
- 2 large eggs, room temp.
- ½ tsp. kosher salt
- freshly ground black pepper
- ½ tsp. dried rosemary, crumbled
- 2 T. chopped fresh parsley
- ½ c. finely grated Parmesan cheese
- 4 c. packed cubed sour dough bread (1 or 2 day old chewy sourdough bread is best for this recipe)
- 2 T. butter
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 8-oz. coarsely chopped wild mushrooms
Combine milk, cream, eggs, salt, pepper, rosemary, and parsley in a medium sized bowl. Gently fold in bread cubes and set aside. Melt butter in a medium sized sauté pan. Add onion and garlic and sauté until onion is soft. Add mushrooms and cook until golden brown. Allow to cool and scoop into the bowl with softened bread cubes. Stir gently and pour mixture into a lightly buttered casserole dish. Bake in a pre-heated 350 degree oven for 45 minutes or until a knife inserted into the middle comes out clean. Serve immediately.