Food & Cooking Recipes Dinner Recipes Dinner Side Dishes Savory Wild Mushroom Bread Pudding 3.3 (9) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 28, 2013 Print Rate It Share Share Tweet Pin Email 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. Rate it Print