Name: Exotic Mushroom Bread Pudding
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min

Exotic Mushroom Bread Pudding

Extremely savory. Goes well with prime rib and lamb.

3 tablespoons unsalted butter
3 cups thinly sliced yellow onions
2 teaspoons salt
1/4 plus 1/8 teaspoon cayenne
1/8 teaspoon freshly ground black pepper
1/2 pound assorted exotic mushrooms, such as shiitakes, chanterelles, and oysters, wiped clean and chopped (about 3 cups)
1 tablespoon chopped garlic
5 large eggs
2 cups heavy cream
1/4 teaspoon Tabasco sauce
1 teaspoon Worcestershire sauce
8 slices white bread, crusts removed, cut into 1-inch cubes (about 4 cups)
1/2 cup freshly grated Parmigiano-Reggiano cheese

Step 1
Preheat the oven to 350 F.
Step 2
Grease a 2-quart glass rectangular pan with 1 tablespoon of the butter.
Step 3
Heat the remaining 2 tablespoons butter in a large saute pan over medium-high heat. Add the onions, 1 teaspoon of the salt, 1/4 teaspoon of the cayenne, and the black pepper. Cook, stirring, until the onions are soft, about 4 minutes. Add the mushrooms and cook, stirring, for 1 minute. Remove from the heat and cool.
Step 4
In a large mixing bowl, whisk the eggs for 30 seconds. Add the cream, the remaining teaspoon salt, the remaining 1/8 teaspoon cayenne, the Tabasco, and the Worcestershire. Whisk the mixture until blended. Add the onion-mushroom mixture and bread cubes and mix well. Pour the mixture into the prepared pan. Sprinkle the top with the cheese.
Step 5
Bake until the pudding is golden brown and bubbly, about 55 minutes. Remove from the oven and allow to cool for 5 minutes before serving.

Exotic Mushroom Bread Pudding