Emeril's Wild Mushroom Bread Pudding

[Guest guest]

EMERIL'S WILD MUSHROOM BREAD PUDDING

 

2 T vegetable oil

1 C sliced yellow onions

10 oz. assorted wild mushrooms

1 tsp. minced garlic

3 tsp. Emeril's Essence

1-1/2 tsp. salt

1 tsp. freshly ground black pepper

1/4 C lager beer

5 large eggs

3 C heavy cream

1/4 C molasses

1-1/2 tsp. Worcestershire sauce

1 tsp. minced fresh thyme

3/4 C grated Gouda cheese

3/4 C grated white cheddar cheese

3/4 lb. stale white bread, cut into 1 " cubes

1 tsp. unsalted butter

1 T plain bread crumbs

 

Heat the oil in a large, deep skillet over high heat. Add the onions and cook

until golden brown and tender. Add the mushrooms, 1/2 tsp. of the garlic,

1-1/2 tsp. Essence, 1 tsp. salt, and 3/4 tsp. of the pepper, and cook, stirring

until the mushrooms are tender and have given off their liquid, about 5

minutes. Add the beer and cook, stirring, to deglaze the pan and until the

mixture is almost dry, 1-2 minutes. Remove from heat and let cool.

In a large bowl, combine the eggs, cream, molasses, Worcestershire sauce,

thyme, remaining 1-1/2 tsp. of Essence, remaining 1/2 tsp. of salt, and

remaining 1/4 tsp. of pepper, and whisk well to combine. Add the mushroom

mixture and cheeses and stir well. Add the bread cubes and let sit until

the bread has absorbed the liquid, 2 hours, stirring occasionally.

Preheat the oven to 350 degrees.

Butter a 9 " X 13 " baking dish with the butter. Add the bread crumbs,

shaking to cover the bottom evenly. Pour the bread pudding mixture into

the prepared pan and cover with foil. Bake for 1 hour and uncover. Keep

baking until risen and firm in the center, and golden brown, 20-30 minutes.

Remove from the oven and cool slightly before serving.

 

Yield 6 servings