Joël Legendre’s Cheese and Mushroom Bread Pudding
Joël Legendre’s Cheese and Mushroom Bread Pudding
Ingredients
- 6 eggs
- 2 cups (500 ml) soymilk
- 2 cups (500 ml) 35% cream
- 1/2 cup (125 ml) grated Parmesan cheese
- 1/2 cup (125 ml) grated Jalsberg cheese
- 1/4 cup (60 ml) finely chopped chives
- 2 cloves garlic, crushed
- 1/2 teaspoon (2.5 ml) Espelette pepper
- 1/2 teaspoon (2.5 ml) onion salt
- 1/4 teaspoon (1 ml) nutmeg
- 2 tablespoons (30 ml) butter
- 1 tablespoon (15 ml) olive oil
- 4 baskets white button mushrooms (or mixture of your choice)
- 10 cups (2.5 litres) day-old bread, coarsely chopped
- Salt and pepper
Instructions
- Combine the eggs, soymilk, and cream, then add the cheese, chives, garlic, and spices.
- Sauté the mushrooms in the butter and oil until dry and golden brown. Allow the mushroom mixture to cool and add to the egg mixture.
- Add the bread cubes, stir and pour into a 9 X 12-inch buttered baking pan. Let rest for 2 hours in the refrigerator. Stir again in the pan if the bread cubes are not thoroughly soaked. Bake at 350 °F for about 45 minutes.
Joël Legendre’s Cheese and Mushroom Bread Pudding