I have misplaced a great recipe. I remember it had mushrooms, gruyere and tarragon and I think it was called Savory Bread Pudding. Anyone have it?
savory bread pudding
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Welcome to the forum, thaigyrr!! I can't get to the files right now, but hopefully someone will have a minute to help you out.
Here you go - Savory Breakfast Bread Pudding with tarragon & gruyère 1 Tbsp. unsalted butter 11/2 lb. button mushrooms, sliced 1/4 cup extra-virgin olive oil, divided 11/2 cups shredded Swiss cheese, divided 11/2 cups shredded Gruyère cheese, divided 3 scallions, thinly sliced, green part only 1 Tbsp. minced fresh tarragon 1 lb. sliced artisan-style bread 10 eggs 3 cups milk 11/2 tsp. kosher salt 1/2 tsp. pepper Grease the bottom of a 9×13-inch baking dish with butter. Sauté half the mushrooms in 2 Tbsp. oil in a large sauté pan over high heat until all their moisture has evaporated. Transfer sautéed mushrooms to a bowl. Sauté remaining mushrooms in remaining 2 Tbsp. oil; add to bowl. Mix 1/2 cup Swiss and 1/2 cup Gruyère with scallions and tarragon. Cover bottom of the prepared baking dish with a layer of bread, cutting slices as needed to fill in spaces. Top with half the mushrooms and all the herbed cheese. Cover with another layer of bread, remaining mushrooms, and the remaining Swiss and Gruyère. Blend eggs, milk, salt, and pepper in a blender until combined. Pour over layers in baking dish. Cover bread pudding with plastic wrap, gently pressing to encourage absorption; refrigerate at least two hours or overnight. Remove plastic wrap before baking. Preheat oven to 350°. Bake until bread pudding is cooked through (160°), about 1 hour. Let stand 10 minutes before serving. Makes 12 servings Total time: about 2 hours
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