This recipe was part of the Food Fight: Thanksgiving Sides which ended Oct 31, 2008 12:00 AM.
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Exotic Mushroom Bread Pudding Recipe

By ajcraig
Difficulty: Easy | Total Time: Um, how fast do you chop? An hour and a half? | Active Time: | Makes: 10 servings

I don’t remember where I got this recipe, but I only steal, I mean borrow, from the best. You’ll see for yourself when you try this. I do remember that I first made it for Thanksgiving when we were all going through a vegetarian phase. Now that we are over that everyone still insists on having it beside the turkey. And yes, I know that Worcestershire isn’t veggie, but you can get a veggie version for those who are stricter than we were or OCD about it. Please be kind, I am sensitive and you don’t wan’t to hurt my self-esteem.

  • 3 tablespoons butter
  • 3 cups onions, julienne
  • Salt
  • 1/8 teaspoon Cayenne
  • Freshly ground black pepper
  • 1/2 pound assorted exotic mushrooms, such as shiitakes, chanterelles, oysters, etc., wiped clean and julienne (You can use all just plain white mushrooms too, or any combination)
  • 1 tablespoon chopped garlic
  • 5 large eggs
  • 2 cups heavy cream
  • Dash of hot pepper sauce
  • Dash of Worcestershire sauce
  • 8 slices white bread, crusts removed, cut into 1-inch cubes (about 4 cups)
  • 1/2 cup grated Parmesan cheese
  • Parsley, garnish
  1. Preheat the oven to 350 degrees F.
  2. Grease a 2 quart glass rectangular pan with 1 tablespoon of the butter.
  3. Heat the remaining 2 tablespoons butter in a large sauté pan over medium-high heat.
  4. Add the onions. Season with salt, cayenne and black pepper.
  5. Cook, stirring, until the onions are soft, about 4 minutes.
  6. Add the mushrooms and cook, stirring, until they are slightly soft, about 3 minutes.
  7. Add the garlic and sauté for 1 minute. Remove from the heat and cool.
  8. Add the garlic and sauté for 1 minute. Remove from the heat and cool.
  9. Add the cream.
  10. Season with salt, cayenne, pepper, hot pepper sauce, and Worcestershire sauce.
  11. Whisk the mixture until blender. Add the onion-mushroom mixture and bread crumbs and mix well.
  12. Pour the mixture into the prepared pan.
  13. Sprinkle the top with the cheese
  14. Bake until the pudding is golden brown and bubbly, about 55 minutes.
  15. Remove from the oven and allow to cool for 5 minutes before serving.

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