Mushroom and Gruyere Bread Pudding
- 2 tablespoons unsalted butter, plus more for greasing
- 1 large shallot, minced
- 5 cloves garlic, minced
- 6 cups mixed wild mushrooms, thinly sliced
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1½ cups heavy cream
- 2 eggs
- 1 cup grated gruyère
- ¼ cup chives, plus more for serving
- 6 cups challah, cubed
1Preheat oven to 350˚F. Grease a 9×13-inch baking dish with butter.
2In a large pan, add the butter over medium high heat. Once the butter is melted, add the shallots and cook for 2 minutes, until the shallots begin to soften.
3Add the garlic and rosemary and stir for 30 seconds, until the garlic is fragrant.
4Add the mushrooms and cook for 6-8 minutes, until cooked down. Season with salt and pepper. Reserve the mushroom mixture off the heat.
5In a large bowl, add the heavy cream, eggs, gruyère, and chives, making sure to season with salt and pepper, and whisk to combine.
6Add the challah and reserved mushrooms and stir until fully incorporated. Let rest for 30 minutes at room temperature.
7Bake for about 45 minutes, or until the top is browned and custard is baked through. Let cool for at least 15 minutes before serving. Top with chives.
Image courtesy of Alexis deBoschnek.
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