Wild Mushroom Butternut Squash Savory Bread Pudding
When I was growing up, we had fresh French bread from our bakery every day. Which means, we always had day old bread. Not much has changed, and it seems I too have day old French bread, and dislike wasting it. This is a tasty way to use the bread, and as seasons change the vegetables can change. With the addition of a salad, it makes a great vegetarian meal, or can be served along with roasted chicken, turkey or pork.
Ingredients
- 3 cup Butternut Squash, peeled and cubed
- 3 cup Assorted Mushroom, sliced
- 4 cup Day old French bread, cubed
- 1/2 cup Dried Porcini mushrooms
- 4 tbsp Butter (57g)
- 1/4 cup Shallots, sliced (40g)
- 5 Large eggs
- 1 cup Cream (237ml)
- 1 cup Whole milk (237ml)
- 2 tsp Salt (12g)
- 1/2 tsp Black pepper - to taste
- 2 tsp Fresh sage, chopped, or 1 teaspoon dry
- 1/4 cup Madeira Wine (60ml)
- 1/4 tsp Nutmeg and Cayenne Pepper
- 1/2 cup Gruyere Cheese for the top (25g)
Instructions
- Cut the squash into 1/2" cubes, slice the mushrooms, cube the bread into 1/2" cubes, and soak the dried Porcini Mushrooms in 1/2 cup of warm water. Whisk together the eggs, milk, cream and gratings of nutmeg and cayenne pepper. Set all of this aside.
- Melt 2T of the butter in a saute pan, and when foaming add the squash, sprinkle with a bit of the salt and pepper and cook over medium heat until gold brown and slightly soft. Scoop in to a bowl.
- Heat the remaining 2T of the butter in the same pan and add the mushrooms and the shallots. Add a sprinkle of the salt, pepper, and all of the sage. When the shallots and mushrooms are slightly golden, deglaze the pan with the 1/4 cup of Madiera. After the wine has reduced by half, add the mushrooms and shallots to the bowl containing the squash.
- Mix the bread into the bowl containing the squash and mushroom. Pour the egg/cream mixture over the top. Add the chopped reconstituted dried porcini mushrooms, the remaining salt and pepper and add the mushroom soaking liquid, (being careful to avoid pouring in the grit). Let the mixture set for 15 minutes so the bread can absorb some of the liquid. Then pour into a buttered gratin dish. Sprinkle the Gruyere cheese evenly over the top. Cover the gratin dish with a sheet of aluminum foil.
- In a larger pan (a roasting pan works great) place the gratin dish, and fill the roaster with hot water, enough to come 1/3 of the way up the sides of the gratin dish. Place in a preheated 325° degree oven (center rack) and bake about 30 minutes then remove the foil. Continue to cook another 10 minutes, or until the custard has set and the top is a rich golden brown.
- Remove from its water bath and allow to set for a few minutes before serving.