Savoury Porcini Bread Pudding Recipes

Steps:

• Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Cut bottom crust and short ends off bread and discard. Cut remaining bread with crust into 1-inch cubes (about 10 cups loosely packed). Place cubes in very large bowl. Add oil, thyme, and garlic; toss to coat. Spread cubes out on large rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring occasionally, about 20 minutes. Return toasted bread cubes to same very large bowl.
• Melt butter in large skillet over medium-high heat. Add mushrooms, onion, celery, and bell pepper. sauté until soft and juices have evaporated, about 15 minutes. Add sautéed vegetables and parsley to bread cubes.
• Whisk heavy cream, eggs, salt, and ground pepper in large bowl. Mix custard into bread and vegetables. Transfer stuffing to prepared dish. Sprinkle cheese over. DO AHEAD Can be prepared 1 day ahead. Cover and refrigerate.
• Preheat oven to 350°F. Bake stuffing uncovered until set and top is golden, about 1 hour. Let stand 15 minutes.

Steps:

• Preheat the oven to 400 degrees F. Grease a 3-quart casserole dish with butter.
• Whisk the eggs, heavy cream, cognac and some salt and pepper in a large bowl. Place the bread slices into the egg-cream mixture and let sit for 5 minutes.
• Cut the mushrooms into large dice and add to food processor along with the shallots and process until finely, finely chopped. Put a large cast-iron pan over medium-high heat and add 4 tablespoons of the butter. Once the pan is heated, add the mushroom/shallot mixture and cook until browned, about 5 minutes.
• Turn the heat under a medium cast-iron pan to medium-high and add the oil. Once heated, add the sliced spring onion and sear until browned on both sides, about 5 minutes total.
• To assemble, first put a third of the bread in the prepared casserole dish, then half of the mushroom duxelles, half of the seared onion and another third of the bread. Press down and top with the remaining mushroom duxelles and onions. Top with the remaining bread and dot with the remaining 4 tablespoons butter. Put into the oven and bake until golden brown, about 15 minutes.

Steps:

• In a small saucepan over medium heat, bring the stock just t a simmer. Remove from the heat and add the dried mushrooms. Set aside for 15 minutes.
• In a large bowl toss together the bread cubes, parsley, marjoram and thyme. Set aside.
• In a medium saucepan, melt the butter over medium heat. Add the onion and saute, stirring occasionally, for 5 minutes. Stir in the fresh mushrooms and garlic. Cook, stirring occasionally, until the mushrooms are soft, about 5 minutes. Add this mixture to the bread cubes, tossing gently.
• Drain the stock from the dried porcini, reserving the liquid, MInce the mushrooms and add them to the bread mixture along with the reserved liquid. Fold well until the bread cubes are thoroughly moistened. Cover and let sit for 1 hour.
• Preheat the oven to 350*F.
• Generously butter an 8 1/2 by 4 1/2 inch loaf pan. Add the eggs to the bread mixture; mixing well. Place in the pre-pared pan, cover with a sheet of buttered foil, and bake in a bain-marie until firm, about 1 hour. Let cool in the pan for 15 minutes.
• Turn the bread pudding out onto a board and cut into thick slices. Serve warm with roasted chicken for a real taste treat!

Steps:

• Bring a medium or large pot of water to a boil, salt generously and add the kale. Cook 2 to 3 minutes, until tender but still colorful. Transfer to a bowl of cold water, then drain and squeeze out excess water. Chop coarsely and set aside.
• If using garlic, cut one of the garlic cloves in half and rub the slices of bread with the cut side. Then mince all of the garlic. Cut the bread into 1-inch squares.
• Heat the oil over medium-high heat in a heavy, wide skillet and add the mushrooms. Cook, stirring often, until they begin to soften, and add the thyme, garlic and salt and pepper to taste. Continue to cook for another minute or two, until the mushrooms are tender and fragrant. Stir in the kale, toss together and remove from the heat.
• Preheat the oven to 350 degrees. Oil or butter a 2-quart baking dish, soufflé dish or gratin. In a large bowl, combine the bread cubes, the mushrooms and kale, and the two cheeses and toss together. Transfer to the prepared baking dish.
• Beat together the eggs and milk. Add salt to taste and a few twists of the pepper mill, and pour over the bread mixture. Let sit for 5 to 10 minutes before baking so that the bread can absorb some of the liquid.
• Place in the oven and bake 40 to 50 minutes, until puffed and browned. Remove from the oven and serve hot or warm.

Steps:

• Saute onion in butter until slightly cooked. Add garlic and cook for 2 minutes. Set aside to cool slightly.
• In large bowl, whisk the eggs.
• Add the milk, wine or broth, and whisk again.
• Tear the buns into medium to large pieces and add into the milk mixture.
• Soak for 5 minutes.
• Add the onion mixture, cheeses, dijon, paprika, cayenne and salt/pepper.
• Grease a casserole dish or deep pie plate.
• Bake at 325 degrees for 35 minutes or so.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat olive oil in a cast iron pan, and cook onion and rosemary in oil until onion is soft.
• Toss bread cubes with olive oil and onions. Exact measurement of bread is not necessary. Place in a well oiled, deep sided, 9 inch square pan. Toss with 1/2 cheese, and sprinkle remaining cheese over the top.
• Beat together milk, cream, and eggs. Pour over bread in pan. It is fine that the bread sticks out of the custard.
• Bake for 1 hour, or until browned and a knife inserted in the middle comes out clean (except for melted cheese).

Steps:

• Preheat oven to 350 degrees.
• In a bowl, toss the bread cubes with melted butter and chopped savory. Transfer to a baking sheet and toast until crispy and golden, about 30 minutes. Increase oven temperature to 375 degrees.
• In a large skillet, heat 2 tablespoons olive oil. Break up sausage into silver-dollar-sized pieces and add to skillet; cook thoroughly about 10 minutes. Transfer sausage to a large bowl and let cool.
• Add remaining 3 tablespoons olive oil to skillet. Add leeks and mushrooms and season with salt and pepper. Cook, stirring, until all the liquid has been absorbed, about 10 minutes. Stir in apple and transfer mixture to bowl with sausage; let cool.
• Brush a 9-inch square baking dish with olive oil. Add bread cubes to bowl with sausage and leek mixture; toss to combine and transfer to baking dish.
• In a large bowl, whisk together cream, eggs, vinegar, 3/4 cup cheese, 1 tablespoon salt, 1 teaspoon pepper, and the persillade; pour over bread mixture. Cover baking dish tightly with parchment paper-lined aluminum foil and transfer to oven. Bake until a paring knife inserted into the center of the pudding comes out clean, about 1 hour.
• Uncover and sprinkle pudding with remaining 3/4 cup cheese. Preheat the broiler; broil pudding until golden, about 3 minutes. Cut into squares and serve garnished with truffles if desired.

Steps:

• Preheat the oven to 400ºF (205ºC). Lightly grease a 10-inch (25 cm) square baking dish.
• Preheat a 6-quart (5.7 L) pot over medium heat. Sauté the onion and celery in the olive oil with a pinch of salt until onion is lightly browned, about 7 minutes. Stir in the onion powder, sage, thyme, rosemary, 1 teaspoon salt, and several dashes of pepper and turn off the heat.
• Put the bread cubes in a large mixing bowl. Add the cooked vegetable mixture and toss to thoroughly coat. Pour in the vegetable broth, ½ cup (120 ml) at a time, mixing well after each addition. The bread should be moist but not soggy, so you may not need to add all the broth.
• Transfer the stuffing mixture to the prepared casserole dish. Cover with aluminum foil and bake for 20 minutes. Uncover and bake for an additional 10 minutes. Remove from the oven and let cool a bit before serving.

Steps:

• Preheat the oven to 400 degrees.
• In a large bowl soak the bread crumbs in the milk for 30 minutes, and set aside. In a skillet saute the leeks in 4 tablespoons of the butter for 5 minutes until soft. Add the salt, pepper, thyme and sage, stir well to combine, and set aside to cool.
• In a large bowl whisk the egg whites until soft peaks form. In another bowl, beat the yolks until they are light yellow and frothy. Add the yolks to the bread mixture, and stir well. Add the leeks, and stir well. Using a rubber spatula, fold the egg whites into the bread mixture.
• Butter a 2-quart baking dish with the remaining 2 tablespoons of butter. Add the bread mixture, and bake for 45 minutes until golden; serve immediately.

Steps:

• Boil 1 cup of water in a small saucepan. Add the dried porcini mushrooms and soak until softened, about 15 minutes. Using a slotted spoon, transfer the mushrooms to a cutting board and finely chop; set aside. Carefully pour remaining mushroom liquid into a large bowl, leaving any grit behind.
• In a large (12-inch) skillet, heat 1 tablespoon oil and 1 tablespoon butter over high. Add fresh mushrooms and cook, stirring occasionally, until browned, about 8 minutes. Lower heat to medium. Add sage, shallots and chopped porcini, and cook, stirring, until shallot is translucent, 3 to 4 minutes. Add cognac, if using, season to taste with salt and pepper and cook, stirring, 1 minute more. Transfer to a plate.
• In the same pan, melt 1 tablespoon butter over medium heat. Add the leeks and a big pinch of salt and cook, stirring, until wilted, 5 to 7 minutes. Return the mushroom mixture to the pan and stir to combine with the leeks. Remove from heat.
• Add eggs to the large bowl with the mushroom liquid, and whisk to blend. Add cream, milk, cayenne, 1½ teaspoons salt and plenty of black pepper. Whisk thoroughly to combine, then add the Gruyère.
• Grease the bottom and sides of a 9-by-13-inch baking dish with butter, then add about 1/4 of the fresh mushroom mixture and arrange in an even layer. Arrange the bread slices on top in an overlapping pattern. Sprinkle the remaining mushroom mixture over top, tucking it in between the bread slices. Ladle the custard mixture over top, evenly distributing the cheese. Refrigerate, covered, overnight (see Tip).
• When ready to cook, remove the dish from the refrigerator about 30 minutes before baking. Heat the oven to 350 degrees. Top the pudding with Parmesan and bake for 40 to 45 minutes until set in the center (it may puff a bit). Run it under the broiler for 2 to 3 minutes to brown the top, watching carefully. Let sit 10 minutes, then serve warm, topped with additional sage if desired.