Mushroom Bread Pudding
November’s chill demands robust, comforting fare, but a good meal demands balance. You’ll find both on The Dubliner’s winter menu, where chef and partner Stephanie Russell pairs cold weather’s hearty proteins with a mushroom bread pudding. The dish’s requisite cubed bread and egg-based custard ensure substance and richness while savory spices and a mix of earthy mushrooms keep flavor delicately toothsome. You’ll fall for it at first bite.
2 Tbsp. olive oil
1 shallot, diced
4 cups raw mixed mushrooms, such as crimini, oyster and button, sliced
1 cup dry white wine
Salt and pepper
1 loaf brioche, cut into 1-inch cubes
1 quart heavy cream
1 tsp. cinnamon
1 tsp. powdered ginger
2 tsp. dry sage
• Preheat the oven to 350 degrees.
• In a 2-quart saucepan over medium heat, heat the olive oil.
• Add the shallot and sweat for 2 to 3 minutes.
• Add the mushrooms and wine and cook for an additional 5 to 7 minutes. Season to taste with salt and pepper.
• Allow the mushroom mixture to cool slightly and then add it to the cubed bread.
• In a bowl, combine the eggs, cream, spices, and salt and pepper to taste and wisk to combine.
• Pour the egg mixture over the bread, mix thoroughly and set aside for 15 to 20 minutes.
• Lightly grease two standard loaf pans. Fill each with the bread mixture.
• Bake for about 45 minutes or until a toothpick inserted into the center comes out clean.
• Allow to cool slightly and then turn the pudding out onto a cooling rack.
• When cool, cut the pudding into 1-inch thick slices and place on a buttered sheet pan.
• Bake for 5 to 7 minutes or until the edges are slightly crispy.
• Serve immediately.