Autumn Bread Pudding with Wild Mushrooms and Squash
SERVINGS: 10x 4 oz servings
PREP TIME: 1 hour
TOTAL TIME: 1 hr 55 minutes
COURSE: Side
Rich brioche, earthy mushrooms, and nutty, savory cheese make every bite of this bread pudding a comforting, cozy delight. Roasted butternut squash and carrots enhance the autumnal flavor, while cooked leeks bring mild, sweet depth. For the best results, be sure to grate the cheese fresh, and pre-toast the bread so it holds up while cooking. Baking the pudding in individual soufflé dishes makes it an easy (and impressive) entertaining side dish. We love pairing it with our golden-brown rotisserie chicken and fall vegetables.
Ingredients
- 5 cups toasted brioche cut into 2-inch chunks
- 1 cup cooked wild mushrooms
- 1/2 cup cooked leeks
- 1/2 cup diced and roasted carrots
- 1/2 cup roasted and diced butternut squash
- 1/2 cup grated Parmesan cheese
- 1/2 cup grated Gruyère cheese
- 2 Tbsp fresh thyme
- 1qt heavy cream
- 8 egg yolks
- 4 whole eggs
Instructions
- Spray soufflé dishes with non-stick baking spray.
- Place all ingredients except custard in a large mixing bowl and toss.
- Add custard and mix.
- Spoon the mix into soufflé dishes and bake 12-15 min in a 350-degree oven.
Begin Each Recipe with the Finest Seafood
Citarella owner, Joe Gurrera has 7 rules when it comes to cooking seafood. The first rule is to begin with the freshest, highest quality ingredients. And at Citarella, we have been bringing in the best for over a century. Whether it’s right out of the Atlantic, fresh from the Pacific, or sourced from one of the world’s most principled seafood farms, if it’s sold at Citarella, it’s the finest seafood available on the market today. Period.
