Savory Bread Pudding

mushrooms, sage, caramelized onion

STARS

All the decadence of your favorite Thanksgiving dessert is coming to dinner, packed with white mushrooms for meaty umami flavor and seasoned with onions and sage. The richness of this baked masterpiece is heightened by a porcini brandy cream sauce.

Difficulty Level

Total Time: 40 minutes

Active Time: 20 minutes

Ingredients

Savory Bread Pudding

1 cup heavy cream
¼ cup ground dried porcini mushrooms
2 tablespoons brandy
1 tablespoon sherry vinegar
2 tablespoons unsalted butter
2 yellow onions, sliced thinly
1 pound button mushrooms, sliced thinly
1 brioche loaf, diced into ¾-inch pieces
1 cup whole milk
3 egg yolks, beaten well
5 sage leaves, minced, plus more for garnish
Salt and pepper to taste

Directions

Preheat the oven to 350°F.

Combine the cream, dried porcinis, brandy and 1/2 teaspoon salt in a saucepan. Bring to a simmer and cook until reduced by ⅓. Transfer to a blender and purée. Stir in the vinegar.

Heat a large skillet over medium heat with the butter. When melted, add the onions and mushrooms cook, reducing heat as necessary to prevent burning, until caramelized, about 10 minutes.

Transfer the onions and mushrooms to a baking dish, along with the heavy cream mixture, bread cubes, milk, egg yolks, sage, salt and pepper. Mix everything well.

Cover with tin foil and bake for 20 minutes, until set. Uncover and bake for 10 minutes more, until golden on top.

Savory Bread Pudding

mushrooms, sage, caramelized onion

STARS

Difficulty Level

Total Time: 40 minutes

Active Time: 20 minutes

Servings: 4

Ingredients

Savory Bread Pudding

1 cup heavy cream
¼ cup ground dried porcini mushrooms
2 tablespoons brandy
1 tablespoon sherry vinegar
2 tablespoons unsalted butter
2 yellow onions, sliced thinly
1 pound button mushrooms, sliced thinly
1 brioche loaf, diced into ¾-inch pieces
1 cup whole milk
3 egg yolks, beaten well
5 sage leaves, minced, plus more for garnish
Salt and pepper to taste

Directions

Preheat the oven to 350°F.

Combine the cream, dried porcinis, brandy and 1/2 teaspoon salt in a saucepan. Bring to a simmer and cook until reduced by ⅓. Transfer to a blender and purée. Stir in the vinegar.

Heat a large skillet over medium heat with the butter. When melted, add the onions and mushrooms cook, reducing heat as necessary to prevent burning, until caramelized, about 10 minutes.

Transfer the onions and mushrooms to a baking dish, along with the heavy cream mixture, bread cubes, milk, egg yolks, sage, salt and pepper. Mix everything well.

Cover with tin foil and bake for 20 minutes, until set. Uncover and bake for 10 minutes more, until golden on top.