Chanterelle & Roasted Garlic Bread Pudding

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* Exported from MasterCook II *

 

Chanterelle & Roasted Garlic Bread Pudding

 

Recipe By : Recipes from the Vineyards of Northern California

Serving Size : 6 Preparation Time :0:00

Categories : Breads Main Dishes

 

Amount Measure Ingredient -- Preparation Method

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2 whole heads garlic

1/4 cup olive oil

salt and freshly ground black pepper -- to

taste

2 cups milk

4 eggs

1 teaspoon thyme

1/2 teaspoon white pepper

3 tablespoons butter

8 ounces chanterelle mushrooms -- sliced

1/2 loaf day old French bread, cut into

1 " cubes and lightly toasted

1 cup grated romano cheese

 

Preheat oven to 250 degrees F.

 

Remove the papery outer skins from the garlic, leaving the whole

heads intact. Slice 1/4 " off the top. Place in a small baking dish

and drizzle with olive oil. Season with salt and pepper. Bake for

about 2 hours, basting occasionally, until the garlic is very tender.

Remove from the oven and cool. Squeeze the garlic from the skins into

the bowl of a food processor. Add the milk, eggs, thyme and white

pepper and process until smooth. Season with salt and set aside.

 

In a skillet melt the butter over medium heat. Add the mushrooms and

saute until just tender.

 

Increase oven temperature to 325 degrees F. Butter a 2 1/2 quart

baking dish.

 

Spread half the toasted bread in the bottom of prepared baking dish.

Follow with half the sauteed mushrooms, and sprinkle with half of the

Romano cheese. Repeat with the remaining bread, mushrooms, and

cheese. Pour the milk mixture over the top and press to submerge all

ingredients. Let stand 30 minutes. Bake for 50 to 60 minutes, or

until the custard is set and the top is golden brown.

 

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NOTES : Serve with Beaulieu Vineyard Chardonnay