Monday, February 11, 2008

mushroom-sage bread pudding




I love the sage bread pudding that Restaurant Christine serves as a side dish to their prosciutto wrapped filet mignon medallions.

So I wanted to try making my own version, with the addition of some mushrooms.

heat oven to 375

1 tablespoon butter
2 cups chopped brown mushrooms
1 chopped maui onion
1/4 cup dry white wine
salt
4 cups sourdough bread cut into small cubes
3 eggs
1 1/2 cups buttermilk or whole milk
1/4 cup chopped, fresh sage
1/2 teaspoon black pepper
6 ounces grated Swiss cheese

Melt butter in sautee pan.

Add mushrooms and maui onion. Season lightly with salt.

Cook for about 3 minutes, then add white wine.

Cook until wine is reduced and mushrooms and onions just start to brown.

Set aside.

In a large bowl, whisk eggs, buttermilk, sage and black pepper until blended.

Fold bread cubes into egg mixture to coat.

Gently mix in cheese.

Press bread-egg mixture into 8x8 inch baking pan so that all bread is submerged in egg mixture.
Let sit for 15 minutes so bread can absorb egg mixture.

Bake for 30-40 minutes, rotating once, until egg is set.

Place under broiler for 3-4 minutes until top starts to get brown and toasty.

Serve immediately.

My thoughts on this dish: Wow. I wanted an alternative to a potato or rice or pasta as a starchy side dish and this was a good one.

It was hearty and cheesy and the mushrooms and sage gave it a nice earthy flavor. I probably could have skipped the rest of the meal and just had the bread pudding for dinner.

Which I may do tonight with leftovers.

And I may make this as the main dish casserole for my next Sunday stampers group.

The manfriend went back for seconds and was tempted to go for thirds. Instead he took some leftovers home with him.

I can see this as a standalone brunch dish or as a great side to any kind of meat. I know it goes with the fish and steak. I bet it would be a great substitute to stuffing with a roasted chicken or as a side for any kind of pork roast or tenderloin.

And really, inspite of all the steps, this was a pretty easy dish to make. Most bread puddings are.

2 comments:

ReesePie said...

looks tasty! maybe I'll try it as a brunch!

Jill said...

The beauty of the savory bread pudding is that you can toss in all sorts of good things when it comes to the veggies.