Savory Wild Mushroom Bread Pudding

Smoked mushrooms are the heart of this rich, custardlike stuffing dish, adapted from chef Emeril Lagasse's "From Emeril's Kitchen" cookbook. For a complete holiday meal, serve with his Turkey Breast with Roasted Garlic and Fresh Herbs and Roasted Carrots with Fresh Thyme.

  • Servings: 6
Savory Wild Mushroom Bread Pudding

Source: The Martha Stewart Show, November 2010


  • 2 teaspoons vegetable oil
  • 1 medium yellow onion, sliced
  • Smoked Mushrooms
  • 1 teaspoon minced garlic
  • 3 teaspoons Emeril's Original Essence or Creole Seasoning
  • 1 1/2 teaspoons coarse salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup lager beer
  • 5 large eggs
  • 3 cups heavy cream
  • 1/4 cup molasses
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 teaspoon minced fresh thyme
  • 3/4 cup freshly grated Gouda cheese
  • 3/4 cup freshly grated white cheddar cheese
  • 3/4 pound stale white bread, cut into 1-inch cubes (about 10 cups)
  • 1 teaspoon unsalted butter
  • 1 tablespoon fine dried breadcrumbs


  1. Heat oil in a large deep skillet over high heat. Add onions and cook, stirring, until golden brown and tender, about 5 minutes. Add mushrooms, garlic, 1 1/2 teaspoons Essence, 1 teaspoon salt, and 3/4 teaspoon pepper. Cook, stirring, until mushrooms are tender and have given off any liquid, 3 to 5 minutes. Add beer to deglaze pan and cook, stirring, until mixture is almost dry, 1 to 2 minutes. Remove from heat and let cool.

  2. In a large bowl, whisk together eggs, cream, molasses, Worcestershire sauce, thyme, remaining 1 1/2 teaspoons Essence, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper until well combined. Add onion-mushroom mixture and cheeses; stir to combine. Add bread cubes and let stand until liquid is absorbed, about 2 hours.

  3. Preheat oven to 350 degrees.

  4. Butter a 9-by-13-inch baking dish; add bread crumbs, shaking baking dish to coat. Pour egg mixture into baking dish and cover with parchment paper-lined aluminum foil. Transfer to oven and bake for 1 hour. Uncover and continue baking until pudding rises, is firm in the center and golden brown, 20 to 30 minutes more. Let cool slightly before serving.


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