Savory Wild Mushroom Bread Pudding

Name: Savory Wild Mushroom Bread Pudding
Ingredients: 2 teaspoons vegetable oil; 1 medium yellow onion, sliced; Smoked Mushrooms; 1 teaspoon minced garlic; 3 teaspoons Emeril's Original Essence or Creole Seasoning; 1.5 teaspoons coarse salt; 1 teaspoon freshly ground black pepper; 0.25 cup lager beer; 5 large eggs; 3 cups heavy cream; 0.25 cup molasses; 1.5 teaspoons Worcestershire sauce; 1 teaspoon minced fresh thyme; 0.75 cup freshly grated Gouda cheese; 0.75 cup freshly grated white cheddar cheese; 0.75 pound stale white bread, cut into 1-inch cubes (about 10 cups); 1 teaspoon unsalted butter; 1 tablespoon fine dried breadcrumbs

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By

Martha Stewart Test Kitchen

Updated on February 28, 2013

Servings:

6

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.

Ingredients

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 ½ teaspoons coarse salt
1 teaspoon freshly ground black pepper
¼ cup lager beer
5 large eggs
3 cups heavy cream
¼ cup molasses
1 ½ teaspoons Worcestershire sauce
1 teaspoon minced fresh thyme
¾ cup freshly grated Gouda cheese
¾ cup freshly grated white cheddar cheese
¾ pound stale white bread, cut into 1-inch cubes (about 10 cups)
1 teaspoon unsalted butter
1 tablespoon fine dried breadcrumbs

Directions

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.
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.
Preheat oven to 350 degrees.
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.