Shitake Mushroom Bread Pudding, 12/14/12 - KATV - Breaking News, Weather and Razorback Sports

Capi Peck

Trios

Yield:  1 9 x 13 pan

6 cups whipping cream

1 oz. dried mushrooms

2 T. olive oil

1 large onion, diced

2 T. minced shallots

1 T. minced garlic cloves

1 lbs. shiitake mushrooms, stems removed and sliced

3 T. molasses

12 beaten eggs

2 t.. Creole seasoning

1 t. Tabasco

1 T. Worcestershire

1 t. kosher salt

1 t. coarse-grind black pepper

8 cups diced French bread, preferably day-old

1 1/2 c. grated Asiago cheese

Preheat oven to 350 degrees.  Bring cream and dried mushrooms to boil in a heavy saucepan.  Remove from heat and let cool.  In a sauté pan over medium heat, sauté onion, shallots and garlic in olive oil for 4 minutes or until onion has started to brown.  Add shiitakes and cook until soft, about 4 more minutes.  Add molasses and stir to combine.  Remove from heat and let cool. 

In a large mixing bowl, place 24 eggs and beat well.  Pour cream mixture through a fine-meshed sieve into the beaten eggs.  Add Creole seasoning, Tabasco, salt, pepper and Worcestershire.  Add diced bread to the egg/cream mixture.  Stir in mushroom mixture.

Butter  pan; pour in the mixture and sprinkle top with cheese.  Cover with foil and bake 18 to 20 minutes at 350 degrees.  Remove foil and bake for an additional 3 minutes.  Serve hot.